{Recipe} Skinny Fat-Elvis Truffles

After what seems like weeks of almost endless eating and drinking (and not much exercise), I  have decided to start the new year fresh and cut back on sugary treats and carbs in favour of salads and, well, something that will make me forget how much I love sugar.

So it was with great delight (and a little bit of drool) that I recently stumbled upon the Sweet Adventures blog hop for December, hosted by Sydney blogger 84thand3rd, which had the oh-so-tempting theme of ‘truffles’.

** Please excuse me while I daydream about chocolatey goodness for just a couple of minutes**

While most of the truffles featured were rich in chocolate (and calories), 84thand3rd kicked things off with a semi-healthy recipe for Skinny Fat-Elvis Truffles—bite sized treats that not only make a great after-dinner snack but can also be made in vegan, dairy-free, refined sugar-free, soy-free and even gluten-free varieties!

Within 10 minutes, I’d whipped up a batch of these beauties and had them chilling in the fridge while I raced to Coles for the last (and possibly most delicious) ingredient—Ice Magic topping.

These peanut butter-based babies have become my nightly after-dinner snack with the drizzle of Ice Magic being just enough to cure my sugar cravings.

Skinny Fat-Elvis Truffles

Makes 15

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Ingredients:
1/4 cup natural peanut butter
1/2 cup mashed banana
1 1/2 cup rolled oats
Chocolate Ice Magic

Optional add-ins:
honey
chocolate chips or raw cacao nibs

Method:
Combine peanut butter and banana (and honey, chocolate chips or cacao nibs if you’re using them). Stir through oats. Roll into truffles.

Freeze for 20 mins or refrigerate for a hour until cold, drizzle over magic shell or dip truffles to fully coat.

Store in refrigerator or freezer.

(Please note – for a thicker coating make the Chocolate Magic Shell with equal amounts coconut oil and cocoa powder.)

Enjoy!

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