Raw Chocolate Ginger Peanut Butter Truffles Recipes

CHOCOLATE PEANUT BUTTER TRUFFLES

Steps:

• In a large, microwave-safe bowl, microwave the chocolate squares on high power for 1 minute.
• Stir chocolate and microwave for another minute or until chocolate is melted.
• Remove bowl from the microwave and mix in peanut butter until smooth.
• Let the mixture sit until it has cooled to room temperature.
• Mix in whipped topping and refrigerate for about an hour.
• Shape the mixture into one inch balls.
• Using a melon baller or teaspoon may make this easier.
• Roll the balls in your choice of coatings.
• This part is the most fun!
• Be creative!
• Store the balls in the refrigerator until serving or gift-giving time.
• These would make a nice gift if you placed the balls in paper candy holders and wrapped them up in a decorated tin or plastic container.

CHOCOLATE-PEANUT BUTTER TRUFFLES

Steps:

• In a large saucepan combine the chocolate, cream, butter and peanut butter and heat over moderate heat, stirring, until chocolate is completely melted.
• Remove from heat and stir in vanilla and a pinch of salt.
• Transfer to a bowl and chill for 4 hours, or until firm.
• Form mixture by heaping teaspoons into balls and roll lightly in peanuts.
• Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
• Keep in an airtight container, chilled, for up to 2 weeks.

RAW CHOCOLATE GINGER & PEANUT BUTTER TRUFFLES

Steps:

• Grind the sunflower seeds, sesame seeds separately. Add to your food processor. Grind the cocoa nibs up and take out 5 tablespoons These are for coating the truffles.
• Add the rest of the ingredients and process until the dough holds together well.
• Transfer the dough to a bowl and roll into little balls. I found that I had to squeeze the dough a few times to get it to stick together.
• Roll the truffles in the reserved ground cocoa powder you made and put into the fridge for at least an hour to set up.
• Bon Appetit.