Recipe comes from The China Study All-Star Collection by Leanne Campbell, PhD
Peanut Butter Fudge Truffles by Chef AJ
Makes about 3 dozen truffles
for the date paste
1 pound pitted dates
1 cup liquid (water, unsweetened nondairy milk, or unsweetened juice)
for the chocolate fundue
1 cup date paste
1 cup peanut butter (no salt or sugar)
1/2 cup raw cacao powder
1/2 cup unsweetened nondairy milk
1 tablespoon vanilla extract
Soak dates in liquid overnight or for several hours until much of the liquid is absorbed.
In a food processor, process dates and liquid until completely smooth. You can store date paste in the refrigerator.
Place all ingredients for Chocolate FUNdue in a food processor and process until ingredients are incorporated, scraping down sides if necessary. Chill FUNdue until firm.
Using a small retractable cookie scoop, drop FUNdue into crushed peanuts and coat evenly.
Substitute cannellini beans for some of the nut butter for a lower-fat version.
The FUNdue is also delicious when made with raw almond butter or tahini.
Try dipping bananas in the FUNdue, rolling them in crushed nuts, and then freezing for a tasty treat.
ARE YOU FAMILIAR WITH CHEF AJ?
I met her back in January 2014 at the New Year New You Health Fest in Marshall, Texas.
Check out the video.