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:

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.