Peanut Butter & Chocolate Bliss Balls

Prep Time: 15 minutes
Chill Time: 30–40 minutes
Makes: 12–14 bliss balls
Difficulty: Easy

Ingredients

Truffle Base:
2–3 tablespoons Darryl’s Peanut Butter
1 cup cashews (or nuts of choice)
1 cup Medjool dates, pitted
2 tablespoons cacao powder
1 tablespoon coconut oil, melted
1–2 tablespoons maple syrup (to taste; sugar-free or regular)

Chocolate Coating:
1 heaped tablespoon Darryl’s Peanut Butter
150g Dark chocolate, melted

To Finish:
Crushed peanuts

Method

1. Add Darryl’s Peanut Butter, cashews, dates, cacao powder, coconut oil, and maple syrup to a food processor.
2. Blend until the mixture comes together into a thick, sticky dough.
3. Roll into bite-sized balls and place on a lined tray.
4. Freeze for at least 30 minutes, until firm.
5. Melt the dark chocolate and stir through the Darryl’s Peanut Butter until smooth and glossy.
6. Coat each truffle in the chocolate mixture.
7. Sprinkle with crushed peanuts before the chocolate sets.
8. Refrigerate until firm.

Tips & Variations

• For a simpler finish, roll the truffles in desiccated coconut instead of coating in chocolate.
• Adjust the maple syrup depending on how sweet your dates are.
• Store in the fridge for up to one week or keep frozen for longer storage.