When brand new high protein peanut butter brand Hi-Pro approached me to create a healthy recipe with their fabulous new nut butters I knew I wanted to come up with a nutritious twist on a naughty treat. So my Hi Pro PB Truffles were born! Hi-Pro is different from other nut butters out there because it contains 33% protein per serving so these truffles are protein packed, free from refined sugar and bursting with nutrients. There’s still time to whip up a batch to enjoy with coffee on Christmas morning!
Check out the video here:
— Hi-PRO (@hipronutrition) December 9, 2015
To make the truffles, you will need:
2 x tablespoons of Hi-Pro peanut butter (smooth or crunchy – your choice!)
1 x teaspoon of coconut oil
Large pinch of himalayan pink salt
Approx 8 squares of 90% cocoa chocolate
Optional to taste: maple syrup and/or chia seeds
- Chop dates and remove stones
- Place chopped dates into food processor and blend until a sticky paste is formed.
- Add two tablespoons of Hi-Pro peanut butter, a large pinch of salt and a teaspoon of coconut oil and blend again until all ingredients are combined. You should have a sticky but firm mixture.
- Remove mixture from food processor and place in the freezer for 5-10 minutes to make the filling easier to work with.
- Take mixture from freezer and then shape into small, truffle sized balls using your hands. The ingredients above should make at least 12 truffles. Once you have rolled all the mixture into balls, place them back in the freezer for a further 10 minutes to harden.
- Whilst the truffle centres are setting, melt the dark chocolate in a bowl over a pan of simmering water. Do not allow to boil and stir continuously to ensure the mixture does not burn and remains smooth. If you find very dark chocolate bitter, you can add a little maple syrup to the chocolate whilst it is melting to add some sweetness.
- Take the melted chocolate from the heat and remove the truffles from the freezer. Coat the truffles in the melted chocolate and remove from the mixture using a skewer or cocktail stick. Place on a lined plate of baking sheet to ensure the truffles do not stick when set. Coat all truffles with the chocolate, and if you wish to add an extra topping, sprinkle the truffles with chia seeds before they set.
- Place truffles back into the freezer for apron 15-20 minutes, and remove once chocolate coating has hardened. Store the truffles in the fridge – they need to be kept cool.
- Enjoy! The hardest bit is not eating them all at once…..
You can also check out not only this recipe, but plenty of other amazing Peanut Butter dishes over at the Hi-Pro website – enjoy!