8 medjool dates (soaked in hot water for 20 min)
1 packet of Complete Start Peanut Butter Banana
1 ¼ cups creamy natural PB
¼ tsp salt*
1 cup chocolate chips
½ tbsp coconut oil
*omit salt if peanut butter is salted
- Place all ingredients for dough in a food processor and pulse until combined. Once ingredients are combined and a dough is formed, scoop out one heaping tablespoon of dough, firmly press together, and roll into a ball. Repeat this process until all the dough is used.
- Place the truffles in the freezer on a parchment paper-lined tray for an hour. After an hour, remove truffles from freezer and melt chocolate chips in a microwave-safe bowl using 30-second increments. After chocolate is melted, stir in coconut oil. Using a spoon (or two) dip the truffles in the melted chocolate one by one. The chocolate should harden almost immediately. If not, place back in the freezer
Store these in the freezer for up to two weeks. Pop them out when ready to eat.
Makes about 12-14 truffles.