I hope your weekend was as beautiful as ever. I spent Sunday morning hours rowing 21,000+ meters (a fifty percent marathon) at Iron & Oar , an area Chicago workout studio. Honestly I put only rowed maybe once before signing up for the half marathon. Uncertain what I was thinking, but I’m content that I committed to it. Not merely was the race in fact fun, but my hip and legs hurt in the simplest way. That noises odd, but if you love a good challenging workout guess what happens I mean. Best however, we got 3rd place and didn’t actually train! WHOOP!
Following the race, I enjoyed a GIANT cheat meal with Tony, followed by two of the chocolate peanut butter truffles that were waiting patiently for me personally in the freezer. I’m obsessed with the crispy, crunchy texture and exactly how they resemble the flavor of peanut butter glass.
Traditional peanut butter truffles usually demand powdered sugar, butter and sometimes shortening. My version is much healthier with clean ingredients.
The base of the the quinoa chocolate peanut butter truffles are made with:
100 % pure maple syrup (only 2 tablespoons!)
handful of oat flour
toasted quinoa (!!!!)
Toasted quinoa might just be my brand-new favorite thing, and it’s quite easy to make. Just toss prepared quinoa with a very little bit of coconut oil and coconut sugars (or brown glucose), then you’ll simply spread out the quinoa on a baking sheet and toast it in the oven until it transforms 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 dark chocolate 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 made for Ancient Harvest ‘s Quinoa Cookie Swap Sweepstakes which starts today! There will be 12 festive holiday cookies highlighted over on Ancient Harvest’s Facebook web page (starting on Monday, December 7th at 8am MST). To enter the sweepstakes, all you need to do is definitely head over to their FB page, pick your preferred cookie and pin it!
Did I mention the prizes include a Kitchen Aid mixer and an amazing cooking pack (valued around $700). If you loved this informative article and you would love to receive more details with regards to stuffed zucchini boats paleo i implore you to visit our own website. So do not forget to head to their Facebook web page to enter into the sweepstakes!
Happy holidays, friends! Wish you enjoy a (healthier) truffle or two. xo!
5.0 from 1 reviews
Calorie consumption: 203
1/2 teaspoon melted coconut oil
2 teaspoons organic brown sugars or coconut sugar
3/4 cup 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 levels F. Line a little baking sheet with parchment paper and set aside.
Add 1/2 glass of water and 1/4 glass of uncooked quinoa to a small saucepan and place over medium high temperature. Bring to a boil, after that cover, reduce high temperature and simmer for 15 minutes. After a quarter-hour, remove from temperature and stir coconut oil and brown sugar in the skillet using the quinoa. Dump on ready cooking sheet and work with a spatula to consistently spread quinoa. Put in place oven for 15-20 minutes or until quinoa becomes golden brown and is crunchy in texture; stir twice through the entire baking time and energy to make certain even toasting. After baking, reserve to cool for just two minutes.
While quinoa is toasting, it is possible to prepare peanut butter truffles. In a medium bowl, stir jointly peanut butter, vanilla extract and maple syrup until well mixed. Add oat flour and mix to combine. I like to make use of my hands here to make certain that the oat flour is definitely equally distributed and well combined. The dough ought to be smooth. Collapse in toasted quinoa – again I love to make use of my hands right here. Roll dough into 10 balls and put on a baking sheet lined with parchment paper. Place in the freezer for 10-15 minutes.
After peanut butter balls have been frozen and so are prepared to be coated: melt dark chocolate in a little saucepan over low heat. Once delicious chocolate is melted, dip each ball in delicious chocolate until it really is completely coated. Tip: Place a fork under each truffle and softly place the truffle within the melted delicious chocolate. I always have a spoon with me as well to ensure that I can spoon delicious chocolate over the truffle. Lift the truffle up and touch the fork against the very best of the saucepan then transfer to some cooking sheet and slide spend. It audio easy, but it can be difficult to get truffles to be pretty looking.
Sprinkle truffles with coarse sea salt then put in place the fridge for 10-15 minutes or until they harden. Makes 10 truffles. Experience free to double the recipe if you are making it for a celebration.
Nutrition is estimated predicated on 2.5oz 80% chocolates instead of 3.5oz seeing that you most likely will not use all the chocolate.
To make vegan/dairy free: Use a vegan dark chocolate bar.