I hope your weekend was as wonderful as ever. I spent Saturday morning hours rowing 21,000+ meters (a fifty percent marathon) at Iron & Oar , a local Chicago workout studio room. Honestly I had formed only rowed probably once before signing up for the fifty percent marathon. Not sure what I was thinking, but I’m happy that I focused on it. Not merely was the competition actually fun, but my legs hurt in the simplest way. That sounds odd, but if you value a good hard workout guess what happens I mean. Greatest yet, we got 3rd place and didn’t even train! WHOOP!
Following the race, I enjoyed a huge cheat meal with Tony, accompanied by two of these chocolate peanut butter truffles that were waiting patiently for me personally within the freezer. I’m obsessed with the crispy, crunchy consistency and exactly how they resemble the flavor of peanut butter glass.
Traditional peanut butter truffles usually demand powdered sugar, butter and sometimes shortening. My edition is a lot healthier with clean ingredients.
The base from the the quinoa chocolate peanut butter truffles are created with:
pure maple syrup (only 2 tablespoons!)
handful of oat flour
toasted quinoa (!!!!)
Toasted quinoa could just be my fresh favorite thing, and it’s really quite easy to make. Just toss prepared quinoa with an extremely little bit of coconut oil and coconut sugar (or brown glucose), after that you’ll simply spread out the quinoa on the baking sheet and toast it in the oven until it transforms beautifully golden brownish and crunchy. Not difficult, right?
The toasted quinoa is blended with the peanut butter to generate the best crunch EVER, then needless to say they’re covered in antioxidant-rich chocolates and sprinkled with sea salt. It’s as though I made a healthy & crispy Reese’s Egg.
CAN I GET 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 featured over on Old Harvest’s Facebook web page (beginning on Monday, Dec 7th at 8am MST). To enter the sweepstakes, all you have to do is definitely head to their FB web page, pick your preferred cookie and pin it!
Did I mention the prizes add a Kitchen Aid mixer and an amazing cooking pack (valued around $700). So don’t forget to head to their Facebook page to enter into the sweepstakes!
Happy holidays, friends! Hope you love a (healthier) truffle or two. xo!
5.0 from 1 reviews
Calories from fat: 203
1/2 teaspoon melted coconut oil
2 teaspoons organic dark brown glucose or coconut sugar
3/4 cup natural drippy peanut butter
1/2 tablespoon vanilla extract
2 tablespoons gluten free 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 small baking sheet with parchment paper and set aside.
Add 1/2 glass of water and 1/4 glass of uncooked quinoa to a little saucepan and place over medium high heat. Bring to a boil, then cover, reduce warmth and simmer for 15 minutes. After 15 minutes, remove from warmth and mix coconut essential oil and brown sugar in the skillet using the quinoa. Dump on ready cooking sheet and use a spatula to consistently spread quinoa. Put in place oven for 15-20 moments or until quinoa becomes golden brown and it is pig Feet good to eat crunchy in consistency; stir twice throughout the baking time to assure actually toasting. After baking, set aside to cool for just two minutes.
While quinoa is toasting, it is possible to prepare peanut butter truffles. Within a medium bowl, stir jointly peanut butter, vanilla extract and maple syrup until well mixed. Add oat flour and stir to combine. I like to use my hands here to make sure that the oat flour can be consistently distributed and well mixed. The dough ought to be gentle. Collapse in toasted quinoa – again I like to make use of my hands right here. Roll dough into 10 balls and place on a cooking sheet lined with parchment paper. Place in the fridge for 10-15 moments.
After peanut butter balls have been frozen and so are ready to be coated: melt dark chocolate in a little saucepan over low heat. Once delicious chocolate is melted, dip each ball in chocolate until it is fully coated. Tip: Place a fork under each truffle and carefully place the truffle in the melted chocolate. I always possess a spoon with me as well to ensure that I could spoon delicious chocolate on the truffle. Lift the truffle up and tap the fork against the very best of the saucepan then transfer to some baking sheet and slip fork out. It sound easy, but it can be tough to get truffles to become pretty looking.
Sprinkle truffles with coarse sea salt then put in place the refrigerator for 10-15 moments or until they harden. Makes 10 truffles. Feel free to dual the recipe if you’re making it for a celebration.
Nourishment is estimated predicated on 2.5oz 80% dark chocolate instead of 3.5oz seeing that you almost certainly will not make use of all the chocolate.
To create vegan/dairy free of charge: Use a vegan chocolates bar.