Have you heard of Sriracha ketchup? I used to have the biggest obsession with ketchup. I loved it on macaroni, cheeseburgers, broccoli, sausages, french fries, chicken, pretty much anything you could think of. If it’s edible I probably liked it with ketchup. However, once I had my first trial with Sriracha, I was completely ripped away from Heinz and dependent on the rooster sauce. However, apparently according to Huffington Post, Heinz is making this Sriracha ketchup a new thing.
But the thought of it just sounds so weird. Oddly enough, I thought the same way with the combo of peanut butter and dates. Initially both of them together sounded really gross. Boy was I wrong. When my sister and I made these truffles, I swear I couldn’t stop eating them. I finished the batch in less than two days!
This recipe is no-bake, gluten free, vegan, raw without the melted chocolate, and SUPER addictive. Of course, if you’re allergic to nuts or peanuts, sub for sunflower/pumpkin seed butter or tahini or chia/flax instead of almonds.
RECIPE (makes 12-15 truffles)
- 1 1/4 cup pitted dates
- 1-2 TBSP creamy peanut butter; can be subbed for almond, sunflower, cashew, or tahini
- 1/4 cup vegan dark chocolate chips
- 3-5 TBSP sliced almonds
- Blend your dates into a sticky paste in a food processor, but a large blender will work as well.
- Stir the peanut butter into the date paste. When done chill in the fridge for the next two steps.
- Melt your dark chocolate on the stovetop, microwave or any way you desire. Pour the mixture into a small bowl or saucer.
- Crush your sliced almonds in a small dish.
- Roll the date paste into balls. Cover each truffle carefully in the dark chocolate and then the almonds.
- Freeze the dates for 5 minutes or refrigerate for 8-10 minutes. Then again, you really don’t have to… 😉
Be very careful of not eating the paste in the food processor. I know, it’s so tempting. That’s what tripling the batch is for!!