There may be no better proof that we can be healthy while still enjoying rich, decadent flavors than with these Peanut Butter Cup Truffles. For years, I've been making the standard raw truffle with the requisite almonds, pecans, dates, and coconut. But with a simple swap of toasted peanuts for the almonds or pecans and a drizzle of dark chocolate, these become a treat unlike any other. With the combination of caramel-like Medjool dates and dried mulberries (available at Whole Foods or other natural food stores), the result is reminiscent of a Reese's Peanut Butter Cup and a Butterfinger—but with clean, nourishing ingredients. Keep a stash in the refrigerator for a mid-day indulgence (warning: it's nearly impossible to eat just one!) or whip up a batch to bring to a party. No one will believe it takes just six ingredients to create this heavenly treat!

Makes 12 truffles

What you need:

  • 1 cup toasted peanuts
  • 4 Medjool dates
  • 1/4 cup dried mulberries
  • 1 teaspoon vanilla bean powder or paste
  • 1/2 teaspoon salt
  • 2 ounces unsweetened chocolate, chopped

What you do:

  1. In a food processor, place peanuts and pulse until finely chopped into a coarse meal, but not a paste.
  2. Add dates, mulberries, vanilla bean powder, and salt, and pulse until finely chopped and the mixture begins to stick together.
    Continue to process until mixture resembles chunky peanut butter cookie dough. Scoop out walnut-sized pieces and roll into balls between your palms.
  3. Over a double-boiler, melt chocolate until completely smooth. Drizzle truffles with melted chocolate and chill in the refrigerator until set.

Healthy hints:

  • >> For the peanuts, you can buy them pre-toasted or roast raw peanuts for 10 minutes at 350 degrees.

  • >> Vanilla bean powder is my secret weapon! It's pricey,
    but a little goes a long way and it adds so much flavor to your food.
    I like Terrasoul Superfoods.

    >> I prefer to not use a microwave, so I take the extra step of melting my chocolate over a double boiler. If you use a microwave, melting chocolate is a cinch—place in a bowl, and heat for one minute.

    >> For my Healthy Vegan recipes, I don't use refined sugar or oils.
    So for the chocolate drizzle, I use only unsweetened dark chocolate
    (100 percent cacao!), but it pairs beautifully with
    the sweetness of the truffle. 

Comments

zirah1

zirah1

Sounds good (AND healthy!). Will have to give this recipe a try. Thanks!

Healthy Vegan

Healthy Vegan

zirah1, I do hope you'll try these! They're divine! :)

Mary

Mary

Where do you get mulberries? What do they taste like. I have never seen them in any store, even Berkeley Bowl.

Healthy Vegan

Healthy Vegan

Hi Mary! You can find mulberries in a package at Whole Foods or other natural food retailers. They're often found in the raw-foods section of the store, or you can also order them online for various retailers. Hope you love these Peanut Butter Truffles as much as I do!

Sandra

Sandra

I made these - SO good. Thank you!!!

Healthy Vegan

Healthy Vegan

Sandra, I am so happy to hear you loved them! Enjoy.

Sandi

Sandi

Can you substitute another dried fruit for the mulberries (like cherries)?

Crystal

Crystal

Just made my first batch of these – fantastic! They do taste like real peanut butter cups! I'd never seen a mulberry before, but they are available at Whole Foods, as are Goji berries which could be used as a substitute (having googled mulberries). The mulberries seemed cheaper, however. I followed the recipe exactly, except I microwaved the dark chocolate wafers, not owning a double boiler. Also, as I have a blender and not a food processor, it took longer than it would have otherwise, but I didn't mind.

This will be a knockout dessert at any vegan potluck. Amazing! Really looking forward to my husband and friend trying them.

Crystal

Crystal

Just made my first batch of these – fantastic! They do taste like real peanut butter cups! I'd never seen a mulberry before, but they are available at Whole Foods, as are Goji berries which could be used as a substitute (having googled mulberries). The mulberries seemed cheaper, however. I followed the recipe exactly, except I microwaved the dark chocolate wafers, not owning a double boiler. Also, as I have a blender and not a food processor, it took longer than it would have otherwise, but I didn't mind.

This will be a knockout dessert at any vegan potluck. Amazing! Really looking forward to my husband and friend trying them.