YOU WILL NEED
Blender or Food Processor, Lined Baking Tray, Bowls, Spoons
1 Beetroot Rose Cacao Super Bite,
10 Medjool dates* (pitted, soaked and drained)
1/2 tsp sea salt (more for topping)
1/8 cup natural salted peanut butter (smooth)
1-2 Tsp Honey
50g dark chocolate (chopped)
1/2 Tbsp melted coconut oil
In a food blender or processor blend soaked date into a paste/dough like consistency.
Add Beetroot Rose Cacao Super Bite and sea salt and mix until well combined.
Using a tablespoon scoop out mixture and roll into balls. Approx 8
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
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.
Remove balls from freezer.
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
Warm the chocolate over a double boiler or in the microwave in 30 second increments with coconut oil.
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.
Gently shake off excess chocolate and place back on parchment-lined baking sheet.
Top balls with a small sprinkle of sea salt (optional), and a little bit of the Super Bite.
Repeat until all truffles are coated.
Place back in freezer or fridge to set - about 30 minutes. Store in a freezer-safe container in fridge or freezer to keep fresh