I have a complete soft spot for all things peanut so these are pretty divine in my book. My husband and Madeleine seem to share my obsession so its best if I keep my stash of these truffles secret....oh ok... its in the freezer where they store fantastically and can just be taken out to thaw in 10 minutes. Some would say they are too convenient.
Makes 8-10 truffle sized balls (or lots of tiny malteaser size truffles although avoid this size with young children as there is a choking risk).
50g whole peanuts or almonds
100g dates, pitted and roughly chopped
2 tsp peanut butter
2tsp coconut oil
2tsp unsweetened cocoa
Line a baking tray with baking parchment and set aside.
Put the almonds in your food processor and blitz for 1-2 minutes until ground down into a fine powder. Add the rest of the ingredients and continue to blitz for 3-4 minutes until you have a rough paste that sticks when you squeeze it together. Remove into a bowl and using a teaspoon portion into 8-10 truffle sized balls [Note: it can help to have slightly wet hands to mould the balls.] Place on the prepared baking sheet and cover with cling film before placing in the freezer for 2 hours to set. Remove and keep in the fridge or freezer.