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
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.