Speckled peanut-butter egg truffles
Units
Temperature
Servings
Ingredients
- 320 g natural runny peanut butter rounded
- 80 g maple syrup rounded
- 30 g confectioners sugar rounded
- 32 g fine almond flour rounded
- 2.5 ml vanilla extract rounded
- 0.5 g fine salt rounded
- 225 g white chocolate melting wafers rounded
- 10 ml coconut oil rounded
- 1.5 g blue spirulina powder rounded
- 0.5 g matcha powder rounded
- 3 g unsweetened cocoa powder rounded
- 15 ml water rounded
Method
Method
- Beat peanut butter, maple syrup, confectioners sugar, almond flour, vanilla and salt until cohesive.
- Divide into 14 two-tablespoon portions. Roll into balls, shape into eggs on a parchment-lined tray and freeze while making the coating.
- Whisk cocoa and water in a small bowl. Melt white chocolate and coconut oil gently in 15-second intervals at low power, stirring each time. Mix in spirulina and matcha.
- Insert a toothpick into a semi-frozen egg, dip in the coating and let excess drain. When almost set, place on parchment and remove the toothpick before the shell becomes brittle.
- Flick cocoa mixture from a pastry brush over the eggs from about 20 cm away. Refrigerate for about 10 minutes until dry and firm.
Notes
- White chocolate scorches and seizes easily; use melting wafers and low microwave power.
- Blue and green food colour may replace spirulina and matcha. Use colour compatible with fat-based chocolate.
- Contains peanuts, almonds, coconut and dairy and may contain soy. Verify every label for gluten-free preparation.