I hope your weekend was as lovely as ever. I spent Saturday morning rowing 21,000+ meters (a half marathon) at Iron & Oar , a local Chicago workout studio. Honestly I had only rowed probably once before signing up for the fifty percent marathon. Not sure what I was considering, but I’m content that I focused on it. Not merely was the race in fact fun, but my legs hurt in the simplest way. That sounds odd, but if you value a good challenging workout guess what happens I mean. Best yet, we got 3rd place and didn’t even train! WHOOP!

After the race, I liked a huge cheat meal with Tony, accompanied by two of these chocolate peanut butter truffles which were waiting patiently for me within the freezer. I’m obsessed with the crispy, crunchy structure 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 ingredients.

The base of the the quinoa chocolate peanut butter truffles are made with:

peanut butter

natural maple syrup (just 2 tablespoons!)

handful of oat flour

toasted quinoa (!!!!)

Toasted quinoa might just be my new favorite thing, and it’s really quite easy to create. Just toss cooked quinoa with a very small amount of coconut essential oil and coconut sugars (or brown glucose), after that you’ll simply disseminate the quinoa on a cooking sheet and toast it within the range until it transforms beautifully golden brown and crunchy. Simple enough, 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 made for Ancient Harvest ‘s Quinoa Cookie Swap Sweepstakes which starts today! You will see 12 festive holiday cookies featured 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 head to their FB web page, pick your favorite cookie and pin it!

Did I mention the prizes add a Kitchen Help mixer and an amazing cooking pack (valued around $700). So do not forget to head to their Facebook page to enter the sweepstakes!

Happy holidays, friends! Wish you love a (healthier) truffle or two. xo!

5.0 from 1 reviews

Calories from fat: 203

Body fat: 13.7g

Carbohydrates: 13.4g

Sugar: 5.8g

Dietary fiber: 2.6g

Proteins: 5.7g

Ingredients

1/2 teaspoon melted coconut oil

2 teaspoons organic brown glucose or coconut sugar

3/4 cup all natural drippy peanut butter

1/2 tablespoon vanilla extract

2 tablespoons gluten free oat flour

3.5 ounces of 72% or higher dark chocolate (I used an 85% bar)

Coarse sea salt, for sprinkling

Instructions

Preheat oven to 350 degrees F. Line a small cooking sheet with parchment paper and reserve.

Add 1/2 cup of drinking 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 temperature and simmer for quarter-hour. After 15 minutes, remove from temperature and mix coconut essential oil and brown glucose in the pan using the quinoa. Dump on prepared cooking sheet and work with a spatula to consistently spread quinoa. Place in range for 15-20 minutes or until quinoa transforms golden brown and is crunchy in consistency; stir twice throughout the baking time to make sure even toasting. After cooking, set aside to cool for just two minutes.

While quinoa is toasting, you can prepare peanut butter truffles. Inside a moderate bowl, stir together peanut butter, vanilla draw out and maple syrup until well combined. Add oat flour and mix to combine. I love to use my hands here to make certain that the oat flour can be evenly distributed and well combined. The dough should be smooth. Flip in toasted quinoa – once again I love to make use of my hands here. Move dough into 10 balls and place on a cooking sheet lined with parchment paper. Put in place the refrigerator for 10-15 minutes.

After peanut butter balls have been frozen and so are ready to be coated: melt chocolates in a little saucepan over low heat. Once chocolate is melted, drop each ball in chocolates until it really is completely coated. Tip: Place a fork under each truffle and carefully place the truffle within the melted chocolates. I always possess a spoon with me as well to ensure that I can spoon chocolate over the truffle. Lift the truffle up and touch the fork against the top from the saucepan after that transfer to a cooking sheet and slide spend. It sound easy, but it can you bake pigs feet be challenging to obtain truffles to become pretty looking.

Sprinkle truffles with coarse sea salt then place in the fridge for 10-15 mins or until they harden. Makes 10 truffles. Experience free to double the recipe if you are rendering it for a party.

Diet is estimated based on 2.5oz 80% dark chocolate instead of 3.5oz while you almost certainly will not make use of every one of the chocolate.

To create vegan/dairy totally free: Work with a vegan chocolates bar.