Valentine Bites

February 12, 2019

 

YOU WILL NEED

 

Equipment

 

Blender or Food Processor, Lined Baking Tray, Bowls, Spoons

 

Ingredients 

 

Dough Base:
1 Beetroot Rose Cacao Super Bite,

10 Medjool dates* (pitted, soaked and drained)

1/2 tsp sea salt (more for topping)

 

Filling:

1/8 cup natural salted peanut butter (smooth)

1-2 Tsp Honey

 

Coating:

50g dark chocolate (chopped)

1/2 Tbsp melted coconut oil

 

Method

  1. In a food blender or processor blend soaked date into a paste/dough like consistency.

  2. Add Beetroot Rose Cacao Super Bite and  sea salt and mix until well combined.

  3. Using a tablespoon scoop out mixture and roll into balls. Approx 8

  4. Place on a parchment-lined baking sheet and freeze for 20-30 minutes to set.

 

While the balls set, it’s time to make the filling

 

  1. Over a low heat combine peanut butter and honey in a small saucepan and mix and cook until filling becomes sticky – allow to cool slightly.

  2. Remove balls from freezer.

  3. Drizzle the peanut butter honey sauce onto of the balls until the top is well coated and freeze again for 15-20 minutes, or until the peanut butter has formed a semi-firm “shell”.

 

Now it’s time for the coating

 

  1. Warm the chocolate over a double boiler or in the microwave in 30 second increments with coconut oil.

  2. Remove balls from freezer and, using a fork, scoop truffles up and quickly immerse in chocolate, using a small spoon to drizzle chocolate evenly on top – things may get messy but licking the chocolate off your fingers is probably the best bit.

  3. Gently shake off excess chocolate and place back on parchment-lined baking sheet.

  4. Top balls with a small sprinkle of sea salt (optional), and a little bit of the Super Bite.

  5. Repeat until all truffles are coated.

  6. Place back in freezer or fridge to set - about 30 minutes. Store in a freezer-safe container in fridge or freezer to keep fresh

 

 

 

 

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