I think Mother Nature made a resolution to do a better job making it feel like winter. Our warm December walks and sweatshirted Thanksgiving seemed like dreams when we woke up to a -6 degree windchill this morning. J trudged to work sans hat (I was horrified and immediately found a new crochet project). And I made a grocery
run sprint to Trader Joe's. When I got home, I needed something cozy and sweet.
So, apparently, did Maus.
Dark Chocolate Peanut Butter Truffles
1/2 cup unsweetened, salted peanut butter
3 tbsp dark cocoa powder
2 tbsp unsweetened almond milk
1/2 tsp liquid stevia
1/4 cup ground salted peanuts
Combine all ingredients in a mixing bowl and smoosh together with a spoon until very well-blended. You could also use a food processor. When mixed, a soft dough should form. Break the dough into two pieces, then break each piece into two pieces. Continue this process with each piece until you have a total of 16. Shape each piece into a ball and roll in the peanuts until coated. Refrigerate the truffles for at least one hour before serving, and store in the refrigerator.
Check the salt and sugar levels of your ingredients. It's okay if they vary from mine, but be aware that you might need more or less stevia/salt, depending on your ingredients. If you don't like stevia, a different sweetener could be used, but a liquid sweetener is likely to make the truffles too sticky. You could also use a different nut butter if you don't want to use peanut butter.
Update: See this recipe linked up at Sweet as Sugar Cookies!