Who out there has begun to look at their current health and decided that they need to make some changes? Many of us make these decisions after some life-altering health concern presents itself. Some of us realize that our youth is no longer protecting us from our unhealthy food choices. After having my daughter over two years ago, I realized how important it is to me to be able to be around to raise her, teach her new things, support her and just experience her growth and advancement through life. The pandemic exacerbated my want to learn more about the ways I could change my eating habits to improve my health and feel better all around.
During this time, I focused my research on reducing my carbohydrate intake and abolishing sugar from my diet completely. When I finally committed to practicing what I learned, it made a world of difference in my overall health and well-being! For someone that loves to cook and bake, this was a bit challenging, however, because I had to learn and adapt to new ingredients, “fake” sugars, and a trial-and-error process in the baking department that was extremely frustrating. I was however able to concoct a peanut butter truffle that is literally the reason I can continue to eat the way I do and not feel deprived. The secrets are Allulose and Lily’s chocolate baking chips. The result is a sugar-free treat that rivals Reese’s peanut butter cups. Now, for the recipe…
INGREDIENTS:
PEANUT BUTTER TRUFFLES
- 1 cup Smucker’s natural creamy peanut butter
- 1 cup powdered allulose
- ½ cup blanched almond flour
- 1 teaspoon vanilla
- 1 teaspoon Himalayan pink salt
CHOCOLATE SHELL
- 1 (7 ounce) bag milk chocolate style baking chips
- 2 ounces Terrasoul cacao butter
METHOD:
In a bowl, combine all ingredients until well-mixed and a dough is formed. If the peanut butter is too stiff to easily stir, let it soften at room temperature until it becomes more manageable.
Prepare a baking sheet lined with parchment paper. Form 20 1-inch balls from the peanut butter mixture and arrange them in a single layer on the parchment paper. Place in the freezer for at least 30 minutes to harden. The longer you let them freeze, the easier it will be to dip them into the chocolate without becoming too soft and losing their shape.
When the peanut butter balls have frozen solid, prepare the chocolate coating. Add the cacao butter to a microwave-safe bowl and melt in 1-minute intervals until completely liquid, stirring in between intervals. Add in baking chips and continue melting in 1-minute intervals until smooth, stirring in between intervals. Using a fork to transfer them, dip a peanut butter ball in chocolate until coated on all sides, letting the excess drip off. Place the coated ball back on the parchment paper. Repeat until all are coated. Refrigerate until the chocolate shell is hardened, about an hour or longer. Store truffles in an air-tight container in the refrigerator.
Sarah K. Young
