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
chocolate chips or raw cacao nibs
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.)