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Peanut Butter and Jelly Truffles Recipe Image by Almond Cow

PB&J Truffles

Time: 20 minutes

Who isn't a fan of Peanut Butter & Jelly? These no-waste PB & J Truffles are the perfect way to use up your Peanut Milk pulp in the most delicious way possible.

Servings: Makes 24 Truffles (this may vary depending on size of mold used)


V
Vegan
GF
Gluten Free
NS
Naturally Sweetened

Ingredients

Filling

  • 2 cups frozen strawberries
  • 2 tbsp coconut nectar
  • juice of ½ lemon

Base

  • all pulp from peanut milk
  • 1 tbsp peanut butter, optional

Chocolate

  • 1 cup solid cacao butter (or ½ cup melted)
  • ½ cup cacao powder
  • 3 tbsp coconut nectar

Directions

Step 1

In a saucepan, cook strawberries on medium-high heat for several minutes until they break down and soften to your liking. You can use the back of a spatula to mash the berries until they're as smooth or as lumpy as you like.

Step 2

Remove from heat and stir in the coconut nectar and lemon juice.

Step 3

Allow to cool for 10 minutes, and then pour the mixture into a chocolate truffle mold (leaving a little room for the peanut base). Store in freezer for at least 30 minutes to firm up.

Step 4

When ready, add Peanut Milk pulp and 1 Tbsp peanut butter to a small mixing bowl, and mix well.

Step 5

Add a layer of peanut butter pulp mixture on top of the strawberry filling to each of the truffle molds.

Step 6

Transfer to freezer for at least 3 hours, or until the entire truffle is completely hard.

Step 7

When ready, add 1 cup solid cacao butter to a saucepan, and melt. Add cacao powder and coconut nectar, and stir until completely smooth. Set aside to cool for 10-15 minutes.

Step 8

Once the chocolate is cooled, pop out the truffles from the molds, and dip one at a time into the chocolate. It should harden almost immediately.

Step 9

Quickly transfer the ready-made truffles back into the freezer until all are finished. Place in sealed container and store in freezer.

Step 10

Remove from freezer and let set for a few minutes prior to enjoying.