There are three things in my “naughty” food repertoire that I simply cannot live without: salt, peanut butter, and chocolate. I’m quite certain these three items were made for each other, and from the looks of the GINORMOUS Reece’s Peanut Butter Cups stocked in stores for giving this Holiday Season, I’m also confident that I’m on track with others’ tastes too.

So this morning I got inspired. My children made another Holiday favorite: Chocolate Haystacks, which are filled with all things naughty but are oh so delicious. It was absolutely time to create something of equal magnitude in its rich flavor, crunchy texture, and bite sized wonderful simplicity. The only difference: mine would be nutrient dense. So, I pulled out all the favorites: Medjool Dates, Peanut Butter powder, Brown Rice cakes, Cashews, Coconut oil….and yes, Chocolate and Salt!

Here’s the deal, I’ve used only natural, low-glycemic sweeteners and an abundance of nutrient dense whole foods. These Salted Peanut Butter Truffles offer fiber, vitamins, minerals, protein, antioxidants, and slow-burning carbohydrates. That means your cells will be nourished, blood sugars stabilized, and you won’t need to eat the whole tray to get full!

This is perfect to make with your kiddos for a Healthy Holiday Treat to share with friends and family and to gift to others too!

SALTED PEANUT BUTTER TRUFFLES, makes 16

AUTHOR: Kristen Tinker

INGREDIENTS

10 pitted Medjool Dates, or dates softened in warm water (soak 10 minutes, drain thoroughly and pit before using)
1/2 cup Rice Bran Solubles (I recommend Purium)
1/2 tsp Pink Himalayan salt
2 tsp PB2 Peanut Butter Powder
2 tsp Unrefined Organic Coconut Oil
1/4 tsp vanilla extract
2 Lundberg Lightly Salted Brown Rice Cakes, crumbled into large pieces
1/4 cup raw, unsalted cashews
1/2 cup (plus more for garnishing) Enjoy Life Mini Milk Chocolate Chips

DIRECTIONS

  1. Using your blender or food processor, blend your dates until they form a paste,
  2. If the paste is too dry, add a few drops of warm water to blend smoothly. Be careful not to add too much water; you don’t want a sticky mess!
  3. Add salt, peanut butter powder, oil, and vanilla until well incorporated.
  4. Add cashews and large pieces of rice cake. Pulse these into the batter/paste, leaving pieces to create a crunchy texture.
  5. Using a small melon baller or spoon, scoop batter into bite sized balls and place on parchment paper.
  6. Meanwhile, place chocolate chips into a pan and melt over a second pan of boiling water (one pan placed above the other). Alternatively place chocolate chips into a small bowl and melt with 30 second intervals in the microwave, stirring frequently to reach a smooth consistency.
  7. One at a time, place each ball on a wooden skewer and dip each ball into the melted chocolate, spooning chocolate over the ball to coat completely.
  8. Place each truffle back on parchment paper to allow chocolate time to harden/dry.
  9. To garnish, when chocolate is nearly dry but still a bit wet, sprinkle large salt crystals atop and place a few mini chocolate chips.