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Chocolate Peanut Truffles with Coconut

Remember a couple of months ago when we featured Lori Rice of the gorgeous foodie blog Fake Food Free? Well, she’s back for Sweet Tooth Week! And she’s tapping into Karen’s healthy obsession by sharing a fabulous chocolate peanut truffles recipe that’s made with a healthy secret ingredient: peanut flour!
I discovered peanut flour last year after attending a conference offered by the Peanut Institute. Since then, I haven’t been able to decide if I am late to the party or if I’m on to something new. Peanut flour hit the scene a couple years back, but few people I know are using it now. When I discovered it, all I could think about was a tasty new option to increase my plant-based protein intake. Not to mention something I could start adding to my baking for pre- and post-run snacks. It’s now an ingredient I always have on hand.
I should probably mention that I love peanuts and peanut butter. So if you don’t or you can’t eat peanuts, then it may not be for you. But for the peanut lovers out there, it is definitely worth adding to your flour rotation. It is made by grinding the roasted peanuts into a paste and extracting some of the fat so that you are left with mostly protein and fiber. There are a few different varieties including light and dark roasts and the fat levels vary from 12 to 28 percent.
What I like about it is the light, powder-like texture. It adds a nice protein boost to shakes, oatmeal and yogurt while also making them smooth and creamy. It also adds a less intense flavor than peanut butter. I love using peanut butter, but sometimes I want something that isn’t so heavy and filling, and the peanut flour is perfect. So far I’ve used peanut flour to make cookies and protein shakes, and this just in — these truffles!
These rich dark chocolate bites are perfect for any craving, yet they are added-sugar free, dairy-free, grain-free, vegan and gluten-free (as long as all your ingredients are labeled as GF). I’m sure I left a few categories out. I’m not big on labeling my foods, but I like to let people know who might have food allergies or for those who want to reduce their intake of that pesky thing called sugar.
If you aren’t a big coconut fan, fear not. The flavor of the coconut cream is balanced by the peanut flour and cocoa so it isn’t overwhelming. You can skip rolling them in coconut and try crushed peanuts or lightly sweetened cocoa powder. Or leave them uncoated all together.
Just remember to use coconut cream, not coconut milk. It should have the consistency of softened butter, so if yours doesn’t, try refrigerating it for a few hours or overnight before using it. The below recipe makes 16 to 18 chocolate peanut truffles.

Chocolate Peanut Truffles with Coconut Recipe

Credit: Lori Rice, www.FakeFoodFree.com

Credit: Lori Rice, www.FakeFoodFree.com

½ cup natural, crunchy peanut butter (salt and peanuts only)
¼ cup unsweetened cocoa
¼ cup 28-percent fat, light peanut flour
1 tablespoon coconut cream
½ cup medium shredded, unsweetened coconut
1. Place the peanut butter, cocoa and peanut flour in the bowl of a mixer fitted with the paddle attachment. Mix on low for 15 seconds, increase to medium-high. Mix for about 45 seconds, until flour and cocoa mix into the peanut butter to create a dry dough.
2. Add the coconut cream and mix on medium-high for another 45 seconds, or until the cream is mixed in to create what resembles sugar cookie dough that you would roll and cut.
3. At this point you can divide and roll the truffles into balls, and then roll the balls in the coconut. I also like to press the mixture into an 8.5 inch by 4.5 inch loaf pan, refrigerate for 30 minutes and then cut into squares. Then roll and press the squares into the coconut to coat.
4. Store in an airtight container in the refrigerator for up to one week.
Don’t those sound amazingly simple and fabulous? Be sure to check out more of Lori’s amazing recipes on her blog here! —Jenn

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