Who isn't a fan of Peanut Butter & Jelly? These no-waste PB & J Truffles are the perfect way to use up your Peanut Milk pulp in the most delicious way possible.
Time: 20 minutes
Servings: Makes 24 (this may vary depending on size of mold used)
- 2 cups frozen strawberries
- 2 Tbsp coconut nectar
- Juice of ½ lemon
- All pulp from Peanut Milk
- 1 Tbsp peanut butter, optional
- 1 cup solid cacao butter (or ½ cup melted)
- ½ cup cacao powder
- 3 Tbsp coconut nectar
In a saucepan, cook strawberries on medium-high heat for several minutes until they break down and soften to your liking. You can use the back of a spatula to mash the berries until they're as smooth or as lumpy as you like.
Remove from heat and stir in the coconut nectar and lemon juice. Allow to cool for 10 minutes, and then pour the mixture into a chocolate truffle mold (leaving a little room for the peanut base). Store in freezer for at least 30 minutes to firm up.
When ready, add Peanut Milk pulp and 1 Tbsp peanut butter to a small mixing bowl, and mix well. Add a layer of peanut butter pulp mixture on top of the strawberry filling to each of the truffle molds. Transfer to freezer for at least 3 hours, or until the entire truffle is completely hard.
When ready, add 1 cup solid cacao butter to a saucepan, and melt. Add cacao powder and coconut nectar, and stir until completely smooth. Set aside to cool for 10-15 minutes. Once the chocolate is cooled, pop out the truffles from the molds, and dip one at a time into the chocolate. It should harden almost immediately.
Quickly transfer the ready-made truffles back into the freezer until all are finished. Place in sealed container and store in freezer.
Remove from freezer and let set for a few minutes prior to enjoying.