For the last two weeks, my husband was in Colorado for the FIS Alpine World Ski Championships. Since he missed the 3-course Valentine’s meal that I made and ate by myself, I thought it would be nice to make him some more truffles for when he got home. I went with his favorite combo: peanut butter and chocolate. Again, these have a slight hint of coconut, so if you really don’t like that you could add some vegan butter (earth balance) instead (or try almond milk). Here are some highlights from the World Champs!
Now back to the truffles….
10 oz bag of peanut butter chips
Bag of mini chocolate chips (for vegan make sure they’re dairy-free!)
1/4 cup organic virgin coconut oil
2 TBS water
Pinch of salt
First create your double-boiler: simmer some water in a sauce pan and place a glass bowl 1-2 inches over the simmering water. Don’t let the water come to a boil. Add the peanut butter chips, coconut oil and water to the bowl. Stir until starts to melt.
After the mixture is completely melted, take off the heat and stir in the salt. Put the mixture in the fridge to set for about an hour. Use a small scoop and roll the truffles in your hands to form a ball shape, then roll in the mini chocolate chips. Set again in the fridge, and take out to soften a bit before serving. Enjoy!!