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 centre. But the centre was very light and creamy. These Creamy Peanut Butter Truffles with Bourbon have more dense, soft centres 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 Creamy Peanut Butter Truffles 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!
Creamy Peanut Butter Truffles with BourbonCourse: Uncategorized
1 c. medjool dates, pitted
1/3 c. natural peanut butter
A pinch of sea salt
A 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!