Recipe by Lindsay Hunt
I was reading at home and a craving hit for something sweet. Normally I’d make a batch of quick and easy brownies, or even go so far as toÂ pull out all the stops for a chocolate cake with vanilla frosting. But, I wanted to get back to my book and the craving was strong. With these three ingredients already in my kitchen, I created an easy, delicious truffle recipe.
No doubt I’d be interested! I love dates and every form of them. But once the product arrived, I wasn’t sure how to incorporate it into my baking. Other than stirring it into Greek yogurt, I had yet to figure out a stellar way to showcase it’s flavor. These truffles are packed with protein, potassium, fiber, and iron. Not bad for a dessert!
Once I started using the date syrup, I realized how well it would work in recipes like Vanilla Pudding with Blueberry Syrup. Just replace the maple syrup with date syrup. The date syrup also plays the function of sugar-free sweetener in my new obsession: Kale, Oat, and Blueberry smoothies. It’s nice to have a new organic sweetner around that I can turn to without worrying about whether it’s good for me or not.
Servings: Makes about 50 truffles
2 1/2 cups rolled oats
1 1/2 cups chunky peanut butter
3/4 cup date syrup
About 1/4 cup cocoa powder, for dusting
1. Combine the oats, peanut butter, and date syrup in a large bowl. Stir to combine with a spatula, making sure the ingredients are fully incorporated.
2. Cover the bowl and chill in the refrigerator for at least 1 hour, or up to overnight.
3. Place about 1/4 cup cocoa powder in a shallow bowl. Scoop 1 tablespoon of the mixture at a time and roll between your palms to make a smooth ball. Roll the truffle in cocoa powder to lightly coat.
4. Covered, truffles will keep for up to 1 week in the refrigerator.