superfitbabe

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

PROCEDURE

1. Blend your dates into a sticky paste in a food processor, but a large blender will work as well.
2. Stir the peanut butter into the date paste. When done chill in the fridge for the next two steps.
3. Melt your dark chocolate on the stovetop, microwave or any way you desire. Pour the mixture into a small bowl or saucer.
4. Crush your sliced almonds in a small dish.
5. Roll the date paste into balls. Cover each truffle carefully in the dark chocolate and then the almonds.
6. 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!!