Peanut Butter Cookie Dough Truffles

Something about the word "truffle"...sounds...well, delicious. And so much tastier than Peanut Butter Cookie Dough Balls. Call them whatever you want. These are good.




Step 1:

Add all the ingredients, except for water and chocolate chips to the food processor bowl. Use the pulse button to combine. The mixture will be dry. Add about 1/4 cup of water and continue to pulse. The mix should begin to come together. The dates will hold all the ingredients together, but depending on the moisture level of the dates and the absorbancy of your oats and protein powder, you may need to add more water. My batch needed about a 1/2 cup total. You don't want to it to be runny. It should be very sticky and thick. **A note about Madjool dates. They have pits that you must remove! If you forget your food processor will not thank you, either will your teeth should you bite into one**

Step 2:
Remove the dough into a bowl and refrigerate for 10-15 minutes. It will make it easier to roll into your truffles.

Step 3:
Roll dough into 20 golf ball sized truffles. I only got 18 out of mine, but that is because I ate the dough right out of the food processor.

Step 4:
Refrigerate your rolled truffles for 10-15 more minutes. While your truffles are chilling, melt about 1/3c of dark chocolate chips in a glass bowl. I prefer to melt them in the microwave because it the easiest. Just put them in for 20 seconds at a time until smooth. It took 40 seconds total.

Step 5:
Dip the bottom half of each truffle into the melted chocolate.

Step 6:
Once the chocolate hardens they are ready to enjoy. Refrigerate any leftovers.

Peanut Butter Cookie Truffles

12 pitted Medjool dates
1 c Old Fashioned Oats

1/4 c PB2 or natural peanut butter
1 c almonds
1/3 c unsweetened dried coconut flakes
1.5 scoops vanilla whey
1/2 tsp cinnamon
1/2 c water (Approx- maybe more or less) added gradually

1/3 c dark choc chips, melted (optional)