Recipe: Peanut Butter Pretzel Truffles

Ingredients

½ cup pitted medjool or deglet noor dates (soaked in warm water for 10 minutes then drained)
½ cup salted natural peanut butter
¾ cup raw almonds or roasted peanuts
½ cup mini pretzels (broken/packed)

Process the peanuts and/or almonds in a food processor until they resemble a meal.
Add the pretzels and process until only small bits remain, then set aside.
In the food processor, process the soaked dates until they form a ball or small bits.
Add the peanut butter to the dates and mix until well combined.
Gradually add the pretzel-nut mixture to the date mixture and mix until a dough forms.
Scoop out 1 tablespoon of the mixture and roll into balls, then place on parchment paper and freeze to chill.
Melt the chocolate using a double boiler or microwave, stirring in coconut oil if desired.
Dip each truffle into the melted chocolate and tap off excess, then place back on parchment paper.
Top with crushed pretzel pieces and repeat until all truffles are coated.
Store leftovers in an airtight container at room temperature or freeze for longer storage.

Servings

Calories

155

Total fat

Total carbohydrates

16g

Total protein

Sodium

71mg

Cholesterol

0mg