Anyone have plans for the good old Cupid’s day? Mine comprise of quality time with my boyfriend, watching romantic comedies, and of course, enjoying the magnificence of chocolate’s existence. Really, what more could you ask for?
Whether you are single, taken, widowed, divorced, newly married, dating, or “it’s complicated”, you can definitely agree that Valentine’s Day is a wonderful excuse to treat yourself. EVERY single day should encompass self-love, but what’s wrong with consciously giving into capitalism once in a while? (Let’s be real…most of us already do so, except we’re not always aware of our transactions fueling the capitalist system here in America. Some people just don’t like to buy into–both metaphorically and literally–the hype of businesses taking advantage of holidays as a means to rake in more money.) Instead of purchasing store-bought chocolate, why not recreate a homemade delicacy for the extra love? After all, manual effort really showcases how much thought you put into the gift.
It took spontaneity and boredom to develop this recipe. Honestly, my original plan was nonexistent. I felt like making something. Like Elsa’s ice castle staircase, everything amalgamated together one step at a time. This batch of truffles was a massive hit in the household! You can customize these beauties however you wish–roll them into golf balls, cereal pieces, or tennis balls, cover them in pounds of chocolate or a light drizzle, or eat them plain. They don’t even have to be chocolate flavored! It’s simply for the occasion of Valentine’s Day, but the list of enjoyable flavors never ends: cake batter, cookie dough, cinnamon bun, and so much more.
The main takeaway of this blog post includes the recipe for these absolutely SUPERB truffles, as well as the following:
- You deserve nothing but love, happiness, joy, and blessings.
- Self-love is the most important kind of love.
- Sea salt belongs on every single chocolate bar.
RECIPE (depends on the size of the truffles; mine made 28 small ones, but each will vary)
- 1 1/4 cups of peanut butter powder
- If allergic to peanuts, sub for almond butter powder or more protein powder
- 92 grams of chocolate vegan protein powder
- If you do not have chocolate-flavored protein powder,
- If your protein powder and/or peanut butter powder are sugar free, gradually add extra sweetener of choice in 1 tsp-1 TBSP increments
- 2 TBSP maple syrup or sugar free syrup of choice
- 3/4 cup non-dairy milk of choice
- I used unsweetened oat milk as my peanut butter powder contained coconut sugar
- 1 tsp sea salt
- Toppings: 2 bars of melted dark chocolate, crushed nuts, more peanut butter powder, coconut flakes, ground freeze-dried berries, vegan caramel, etc.
- Whisk all dry ingredients in a large mixing bowl.
- Carefully incorporate the maple syrup and dairy free milk, stirring until the mixture is thick, even, and uniform.
- Chill in the fridge for 10-15 minutes, ensuring the dough is almost solid and does not stick to your hands.
- Meanwhile, assemble your toppings and melt your dark chocolate completely, tempering to prevent solidification.
- When ready, form the dough into small truffles. Roll each of them in the melted chocolate and coat with other toppings if desired. Place each finished truffle on a tray or large plate with parchment paper.
- Freeze for 20-30 minutes or refrigerate for 30-45 minutes.
- To store: fridge or freezer is fine. If frozen overnight, allow the truffles to thaw for at least three hours before digging in to ensure they come to room temperature. Personally, I like to enjoy them frozen because they taste like ice cream!
Happy Valentine’s/Galentine’s/Singles’ Acknowledgment Day weekend!