I hope your weekend was as wonderful as ever. I spent Sunday morning hours rowing 21,000+ meters (a fifty percent marathon) at Iron & Oar , an area Chicago workout studio room. Honestly I needed only rowed maybe once before signing up for the half marathon. Not sure what I was considering, but I’m content that I committed to it. Not only was the race in fact fun, but my legs hurt in the simplest way. That noises odd, but if you value a good difficult workout you know what I mean. Best yet, we got 3rd place and didn’t even train! WHOOP!
Following the race, I enjoyed a GIANT cheat meal with Tony, accompanied by two of the chocolate peanut butter truffles that were waiting patiently for me in the freezer. I’m enthusiastic about the crispy, crunchy consistency and exactly how they resemble the taste of peanut butter cup.
Traditional peanut butter truffles usually demand powdered sugar, butter and sometimes shortening. My version is much healthier with clean substances.
The base from the the quinoa chocolate peanut butter truffles are made with:
genuine maple syrup (just 2 tablespoons!)
a small amount of oat flour
toasted quinoa (!!!!)
Toasted quinoa might just be my fresh favorite thing, and it’s really quite easy to create. Just toss prepared quinoa with an extremely small amount of coconut oil and coconut glucose (or brown glucose), then you’ll simply spread out the quinoa on the baking sheet and toast it in the range until it becomes beautifully golden dark brown and crunchy. Not difficult, right?
The toasted quinoa is mixed with the peanut butter to generate 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 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 presented over on Old Harvest’s Facebook page (beginning on Monday, Dec 7th at 8am MST). To enter the sweepstakes, all you have to do is head to their FB web page, pick your favorite cookie and pin it!
Did I point out the prizes add a Kitchen Aid mixer and an amazing cooking pack (valued around $700). Therefore don’t forget to check out their Facebook web page to enter the sweepstakes!
Happy holidays, friends! Hope you enjoy a (healthier) truffle or two. xo!
5.0 from 1 reviews
Calorie consumption: 203
Dietary fiber: 2.6g
1/2 teaspoon melted coconut oil
2 teaspoons organic dark brown sugar 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 chocolates (I used an 85% bar)
Coarse sea salt, for sprinkling
Preheat oven to 350 degrees F. Line a little baking sheet with parchment paper and set aside.
Add 1/2 cup of water and 1/4 glass of uncooked quinoa to a little saucepan and place over medium high temperature. Bring to a boil, then cover, reduce warmth and simmer for 15 minutes. After a quarter-hour, remove from high temperature and mix coconut essential oil and brown sugars in the pan using the quinoa. Dump on prepared baking sheet and use a spatula to evenly spread quinoa. Place in range for 15-20 minutes or until quinoa becomes golden brown and it is crunchy in structure; stir twice throughout the baking time to make certain actually toasting. After baking, set aside to cool for 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 combined. Add oat flour and stir to combine. I like to use my hands here to make sure that the oat flour can be evenly distributed and well combined. The dough ought to be smooth. Collapse in toasted quinoa – again I love to make use of my hands here. Move dough into 10 balls and place on a baking sheet lined with parchment paper. Put in place the fridge for 10-15 a few minutes.
After peanut butter balls have already been frozen and so are ready to be coated: melt dark chocolate in a small saucepan over low heat. Once delicious chocolate is melted, drop each ball in chocolate until it is completely coated. Tip: Place a fork under each truffle and lightly place the truffle within the melted chocolate. I always have a spoon with me as well to ensure that I can spoon chocolate over the truffle. Lift the truffle up and tap the fork against the very best of the saucepan then transfer to some cooking sheet and slip fork out. It sound easy, nonetheless it can be challenging to obtain truffles to be pretty looking.
Sprinkle truffles with coarse sea salt then place in the fridge for 10-15 mins or until they harden. Makes 10 truffles. Feel free to dual the recipe if you are making it for a celebration.
Nourishment is estimated predicated on 2.5oz 80% dark chocolate instead of 3.5oz while you most likely will not make use of every one of the chocolate.
To make vegan/dairy free: Use a vegan chocolates bar.
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