I am hoping your weekend was as lovely as ever. I spent Saturday morning hours rowing 21,000+ meters (a fifty percent marathon) at Iron & Oar , a local Chicago workout studio. Honestly I had fashioned only rowed probably once before registering for the fifty percent marathon. Not sure what I was thinking, but I’m happy that I focused on it. Not only was the competition actually fun, but my hip and legs hurt in the best way. That sounds odd, but if you value a good tough workout guess what happens I mean. Greatest however, we got 3rd place and didn’t even train! WHOOP!
After the race, I appreciated a huge cheat meal with Tony, accompanied by two of these chocolate peanut butter truffles which were waiting patiently for me in the freezer. I’m enthusiastic about the crispy, crunchy structure and exactly how they resemble the taste of peanut butter cup.
Traditional peanut butter truffles usually demand powdered sugar, butter and sometimes shortening. My edition is a lot healthier with clean substances.
The base from the the quinoa chocolate peanut butter truffles are created with:
peanut butter
real maple syrup (only 2 tablespoons!)
handful of oat flour
toasted quinoa (!!!!)
Toasted quinoa could just be my brand-new favorite thing, and it’s really quite easy to make. Just toss cooked quinoa with a very small amount of coconut essential oil and coconut sugars (or brown glucose), after that you’ll simply disseminate the quinoa on a cooking sheet and toast it within the oven until it turns beautifully golden dark brown and crunchy. Simple enough, right?
The toasted quinoa is blended with the peanut butter to generate the very best crunch EVER, then of course they’re covered in antioxidant-rich chocolates and sprinkled with sea salt. It’s as though I made a wholesome & crispy Reese’s Egg.
CAN I GET YOURSELF A HELL YES?!
This recipe was made for Ancient Harvest ‘s Quinoa Cookie Swap Sweepstakes which starts today! There will be 12 festive vacation cookies presented over on Old Harvest’s Facebook web page (beginning on Monday, Dec 7th at 8am MST). To enter the sweepstakes, all you need to do is usually head to their FB web page, pick your preferred cookie and pin it!
Did I mention the prizes include a Kitchen Help mixer and an incredible baking pack (valued around $700). So don’t forget to check out their Facebook web page to enter the sweepstakes!
Happy holidays, friends! Wish you enjoy a (healthier) truffle or two. xo!
5.0 from 1 reviews
Calories from fat: 203
Body fat: 13.7g
Sugars: 13.4g
Sugar: 5.8g
Fiber: 2.6g
Protein: 5.7g
Ingredients
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 dark chocolate (I used an 85% bar)
Coarse sea salt, for sprinkling
Instructions
Preheat oven to 350 degrees F. Line a small cooking sheet with parchment paper and reserve.
Add 1/2 cup of drinking water and 1/4 cup of uncooked quinoa to a small saucepan and place over medium high temperature. Bring to a boil, after that cover, reduce high temperature and simmer for quarter-hour. After 15 minutes, remove from temperature and mix coconut oil and brown sugars in the skillet with the quinoa. Dump on prepared baking sheet and work with a spatula to consistently spread quinoa. Place in oven for 15-20 mins or until quinoa turns golden brown and is crunchy in consistency; stir twice through the entire baking time and energy to assure actually toasting. After cooking, set aside to cool for two minutes.
While quinoa is toasting, it is possible to prepare peanut butter truffles. Inside a moderate bowl, stir together peanut butter, vanilla remove and maple syrup until well combined. Add in oat flour and stir to combine. I love to make use of my hands right here to make certain that the oat flour is usually consistently distributed and well combined. The dough ought to be soft. Collapse in toasted quinoa – again I love to use my hands here. Roll dough into 10 balls and place on a baking sheet lined with parchment paper. Place in the refrigerator for 10-15 mins.
After peanut butter balls have been frozen and are prepared to be coated: melt chocolates in a little saucepan over low heat. Once chocolate is melted, dip each ball in chocolates until it really is fully coated. Tip: Place a fork under each truffle and carefully place the truffle within the melted chocolate. I always possess a spoon beside me as well to ensure that I can spoon delicious chocolate on the truffle. Lift the truffle up and faucet the fork against the top from the saucepan after that transfer to a baking sheet and slide fork out. It audio easy, but it can be hard to obtain truffles to be pretty looking.
Sprinkle truffles with coarse sea salt then place in the fridge for 10-15 moments or until they harden. Makes 10 truffles. Experience free to dual the recipe if you are making it for a celebration.
Nutrition is estimated based on 2.5oz 80% chocolates rather than 3.5oz seeing that you most likely will not make use of every one of the chocolate.
If you loved this article and you would certainly such as to get more facts concerning stuffed zucchini boats with chicken and mozzarella kindly check out our own web-site. To create vegan/dairy free of charge: Use a vegan chocolates bar.