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Chocolate and peanut truffles with sea salt

Small and delicate truffles with a taste of rich chocolate and crunchy peanuts. Perfect to sweeten up your coffeebreak or whenever you crave something sweet, yet beauty proofed.

Ingredients 16 truffles

1 dl smooth peanut butter

3 dl buckwheat

1 dl raw cacao

½ dl water

2 pinches sea salt

16 fresh dates


100 g dark chocolate, at least 80%

1 dl natural peanuts

Sea salt

How to

Leave the buckwheat soaked in water during the night. In the morning, pour it off and rinse carefully. Mix all the ingredients together until they’ve become a paste. If needed, add more water for a creamier texture. Shape the paste into small balls and place them on a plate to cool for about 30 minutes.

Meanwhile, chop the peanuts nicely and dry roast them in a frying pan. Let them cool. Heat the chocolate over a water bath and let it cool. Dip the balls into the liquid chocolate and roll them in the chopped peanuts. Top with a pinch of sea salt and put them in the fridge for about an hour.


For extra spiciness, add some chili powder or ginger powder to the paste.