Creamy Peanut Butter Truffles with Bourbon

I've always sung the praises of making your own candy.  

For Halloween, I made some Bourbon Peanut Butter Cups with a nice peanut butter center.  But the center were very light and creamy.  These truffles have more dense, soft centers that melt in your mouth.  This may make them difficult to coat with chocolate.  Make sure you stick them in the freezer for 20-30 minutes before trying to dunk them!

My hubby, not a sweets person, has a soft spot for peanut butter.  He saw these sitting in the fridge and asked if I had taken pictures of them yet, which is code for "Can I eat these, please?"  He said that they tasted just like peanut butter eggs, but better!

1 c. medjool dates, pitted
1/3 c. natural peanut butter
pinch of sea salt
pinch of cinnamon
1/3 c. pure maple syrup
1/3 c. coconut oil, softened
2-3 T. bourbon (learn more about infusing your own liquor!)

1 c. vegan chocolate, melted, for the coating

a few tablespoons of water, for the glaze
2-3 T. vegan powdered sugar, for the glaze
a dash of peanut butter

In a food processor, combine the ingredients into a smooth puree.  It should be thick.  At this point, it might be best to place the batter into the fridge for 20-30 minutes.

Using a cookie scoop, scoop out your truffles onto a cookie sheet lined with parchment.  Once you've used all of the batter, place the truffles into the freezer, for at least 30 minutes.

When you're ready, dip the frozen truffles into the melted chocolate.  I used a toothpick to dunk them.  Place them back onto the parchment and allow them to harden.  Sprinkle them with decorations and the glaze, if you desire.

Enjoy these decadent peanut butter truffles with family and friends!


This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here