Directions
Soften your date paste by microwaving it for 15 seconds until it reaches a pasty consistency.
- Add it to a small bowl and mix in the sea salt.
- Refrigerate the mixture for 10 minutes.
- Roll your date paste “dough” into small balls, using a small melon baller or cookie dropper to measure it out evenly. Place each ball on a parchment-lined cookie sheet.
- Freeze for 20–30 minutes.
- Melt your creamy peanut butter by microwaving it for 30–60 seconds, being careful not to burn it.
- Pour a little bit of peanut butter on top of each truffle, coating each top entirely, then freeze them for another 15–20 minutes.
- Melt the chocolate in a microwave-safe bowl with the coconut oil either via a double boiler or by microwaving it for 30–90 seconds, being careful not to burn it.
- Take out your frozen truffles and dip each one into the melted chocolate with a fork, scraping the excess chocolate over the edge of the bowl and carefully placing the truffles back onto the parchment-lined baking sheet.
- Top with sea salt, and freeze for an hour.
- When you’re ready to serve your truffles, take them out of the freezer and expose them to room temperature for at least 10–15 minutes. Then, they’re ready to serve and enjoy!
