Words of wisdom from Mama Hot, “No matter how old you are, always make time for your girlfriends and yourself.” I am very fortunate to have an amazing mama. She has always given me the best life advice and is my best friend.
When I had my first serious relationship in college, I remember my mom giving me that advice. She wanted to be sure that no matter how happy I was in my relationship, I always had a balance and took time for the other important people in life.
I whole-heartedly agree with that piece of advice and now that I live with Andrew, I really do try and make a point of making time for my girlfriends. It doesn’t have to be a big event. I equally enjoy a night in with wine, movies, snacks, sweats and a night out dolled up, cocktails, and dancing with my girlfriends. Either is good for the soul and your relationship. This weekend I dedicated both nights to my ladies and my inner Spice-Girl is oh-so happy.
So I dedicate these chocolate-covered, peanut and date truffles to my ladies. Because what girl doesn’t love dessert, especially when it is covered in chocolate?!?! And since these truffles are loaded with peanuts and peanut butter they are a filling little treat. Another perk (not that one is needed) is not having to bake this dessert. I love no-bake treats as it starts to get warmer out, because I don’t have to heat up the apartment having the oven on. I hope you enjoy these truffles as much as I do…oh and take a minute to plan your next girls night, you won’t regret it ;)
Prep time: 60 minutes
Cook time: not applicable
Servings: ~20 truffles
15 medjool dates, pitted
3/4 C crunchy, natural peanut butter
1 C unsalted peanuts
4 graham cracker pieces (~1/2 C graham cracker crumbs)
1/4 C ground flaxseed
2 C dark chocolate chunks or chips
Optional: fleur de sel or graham cracker crumbs for sprinkling on top of truffles
- Place dates in a bowl and cover with water. Allow to soak for at least 10 minutes.
- While the dates are soaking, pulse the graham crackers and peanuts in a food processor until they are crumbs. Set aside in a medium mixing bowl and combine with flaxseed.
- Drain the dates. Place in food processor with peanut butter and pulse to form a chunkier paste. Transfer the paste to the bowl containing dry ingredients.
- With your hands, knead the wet and dry ingredients until well combined. Place the bowl in the refrigerator for 15-30 minutes. (Note: This will make it easier to form the truffles)
- Line a cookie sheet with parchment paper. Remove the truffle filling from the refrigerator. Shape into bite-size balls (~1 heaping tsp of filling per ball).
- Microwave chocolate for 45-60 seconds, stirring every 15 seconds until melted.
- Dip the balls in melted chocolate and transfer to cookie sheet. (Note: I use a fork to do this step and minimize messiness) Place truffles in freezer for 15 minutes to harden the chocolate. Store in an air-tight container in the refrigerator.