Crunch Bar Truffles
You and me both loved my Peanut Butter Crunch Bars. In comes another take on the iconic candy, still with wholesome ingredients and very few at that! I essentially took the og recipe, rolled it up, and are serving with flakey sea salt, of course. Kids and adults alike will love these truffles!
Ingredients:
1 cup crunchy peanut butter
3-4 tbsp raw honey
2 rice cakes
1 cup dark chocolate
1/2 tsp coconut oil
flakey sea salt, for garnish
Directions:
Mix the peanut butter and honey together in a small bowl. Crush the rice cakes into crumbled pieces and fold it into the mixture.
Dampen your hands to prevent sticking, or use two oiled spoons, to scoop 8-10 dollops onto a sheet of parchment paper.*
Transfer the balls to the freezer to chill for at least 30 minutes. Meanwhile, melt the chocolate and coconut oil together until glossy.
Dunk each of the crunch balls in the melted chocolate and make sure they’re well-coated. If you have extra chocolate, add some drizzles or repeat this process after step 5.
Return to the freezer for 5-10 minutes then enjoy right away! Store leftovers, if any, in an airtight container in the freezer for months at a time.
Notes:
If you can’t get the mix to roll into smooth spheres, halfway through step 3, shape them as desired. They’ll be much easier to work with at this point.
