I am hoping your weekend was as lovely as ever. I spent Saturday morning rowing 21,000+ meters (a half marathon) at Iron & Oar , an area Chicago workout studio. Honestly I had only rowed probably once before registering for the half marathon. Uncertain what I was considering, but I’m content that I focused on it. Not only was the competition in fact fun, but my hip and legs hurt in the best way. That sounds odd, but if you love a good hard workout guess what happens I mean. Greatest however, we got 3rd place and didn’t actually train! WHOOP!
After the race, I enjoyed a huge cheat meal with Tony, followed by two of the chocolate peanut butter truffles which were waiting patiently for me in the freezer. I’m obsessed with the crispy, crunchy consistency and how they resemble the taste of peanut butter cup.
Traditional peanut butter truffles usually demand powdered sugar, butter and sometimes shortening. My version is a lot healthier with clean substances.
The base from the the quinoa chocolate peanut butter truffles are created with:
real maple syrup (only 2 tablespoons!)
handful of oat flour
toasted quinoa (!!!!)
Toasted quinoa might just be my new favorite thing, and it’s quite easy to create. Just toss cooked quinoa with an extremely little bit of coconut essential oil and coconut glucose (or brown glucose), after that you’ll simply spread out the quinoa on a cooking sheet and toast it within the range until it becomes beautifully golden dark brown and crunchy. Not difficult, right?
The toasted quinoa is blended with the peanut butter to create the very best crunch EVER, then needless to say they’re covered in antioxidant-rich chocolates and sprinkled with sea salt. It’s as if I made a healthy & crispy Reese’s Egg.
CAN I GET YOURSELF A HELL YES?!
This recipe was created for Ancient Harvest ‘s Quinoa Cookie Swap Sweepstakes which starts today! There will be 12 festive vacation cookies highlighted over on Ancient Harvest’s Facebook web page (beginning on Monday, December 7th at 8am MST). To enter the sweepstakes, all you have to do is definitely head over to their FB web page, pick your favorite cookie and pin it!
Did I point out the prizes include a Kitchen Help mixer and an incredible cooking pack (valued around $700). Therefore do not forget to check out their Facebook web page to enter the sweepstakes!
Happy holidays, friends! Wish you enjoy a (healthier) truffle or two. xo!
5.0 from 1 reviews
Dietary fiber: 2.6g
1/2 teaspoon melted coconut oil
2 teaspoons organic brown sugars or coconut sugar
3/4 cup all-natural drippy peanut butter
1/2 tablespoon vanilla extract
2 tablespoons gluten free of charge oat flour
3.5 ounces of 72% or higher chocolates (I used an 85% bar)
Coarse sea salt, for sprinkling
Preheat oven to 350 degrees F. Line a little cooking sheet with parchment paper and reserve.
Add 1/2 cup of water and 1/4 glass of uncooked quinoa to a small saucepan and place over medium high heat. Bring to a boil, then cover, reduce temperature and simmer for a quarter-hour. After a quarter-hour, remove from warmth and stir coconut essential oil and brown sugar in the skillet with the quinoa. Dump on prepared cooking sheet and use a spatula to consistently spread quinoa. Place in range for 15-20 minutes or until quinoa becomes golden brown and is crunchy in consistency; stir twice throughout the baking time to make sure also toasting. If you liked this article therefore you would like to obtain more info pertaining to stuffed zucchini boats with quinoa and pine nuts i implore you to visit our own web site. After cooking, reserve to cool for just two minutes.
While quinoa is toasting, it is possible to prepare peanut butter truffles. Within a medium bowl, stir collectively peanut butter, vanilla extract and maple syrup until well combined. Add oat flour and mix to combine. I love to use my hands here to make sure that the oat flour is certainly equally distributed and well mixed. The dough ought to be soft. Fold in toasted quinoa – once again I love to make use of my hands right here. Move dough into 10 balls and put on a baking sheet lined with parchment paper. Place in the refrigerator for 10-15 a few minutes.
After peanut butter balls have been frozen and are ready to be coated: melt chocolates in a little saucepan over low heat. Once chocolates is melted, drop each ball in delicious chocolate until it really is fully coated. Tip: Place a fork under each truffle and lightly place the truffle within the melted delicious chocolate. I always possess a spoon beside me as well to make sure that I can spoon chocolates over the truffle. Lift the truffle up and touch the fork against the very best from the saucepan after that transfer to a baking sheet and glide spend. It sound easy, nonetheless it can be challenging to obtain truffles to be pretty looking.
Sprinkle truffles with coarse ocean salt then place in the refrigerator for 10-15 moments or until they harden. Makes 10 truffles. Feel free to double the recipe if you’re rendering it for a celebration.
Nourishment is estimated based on 2.5oz 80% dark chocolate rather than 3.5oz seeing that you almost certainly will not make use of all of the chocolate.
To create vegan/dairy free: Use a vegan dark chocolate bar.