Friday, December 7, 2012

Vegan Peanut Butter Pretzel Caramel Chocolate Truffles: A No Bake Christmas Treat


Nothing says the holidays more than no bake chocolate truffles. Some variation on this recipe has been a Christmas tradition in our family for forever.


 This peanut butter + peanuts + pretzels + caramel sauce might be the best variation yet.

This recipe is totally vegan as well, and if you substitute gluten free pretzels then it can be GF as well.




Pretzel Peanut Caramel Peanut Butter Cookie Dough Chocolate Truffles 

Recipe by Averie Cooks

Makes 1 dozen truffles 
Ingredients:
1/4 cup natural peanut butter
1 tablespoon caramel sauce (we cooked down some full-fat coconut milk and brown sugar in a pan)
2 tablespoons powdered sugar
1 tablespoon brown sugar
1/4 cup pretzels, crushed
1/4 cup peanuts, crushed
Pinch salt, optional to taste
3/4 cup dairy free chocolate chips, melted for dipping

Directions:
Combine peanut butter, caramel sauce, and sugars in a small bowl and stir until combined.  Add the crushed pretzels and peanuts.  Add the dry mixture to the wet mixture and fold to combine.
Roll the dough into small balls, no larger than 1/2 inch in diameter, and place them on a parchment-lined or wax-paper lined flat surface. Roll smaller than you think and if the dough is difficult to work with, chilling it in the freezer for 15 minutes may be help.
Place the rolled cookie dough balls in the freezer for at least a half hour; the colder the better for the next step: dipping.
Melt chocolate chips in a small microwave-safe bowl, heating the chocolate in 20-30 second bursts, removing from the microwave and stirring after each 20-30 second interval to encourage melting.
After the chocolate has melted, removed the chilled cookie dough balls from the freezer and place one ball into the bowl and toss it lightly with two forks in the chocolate bath.  Carefully remove the coated ball and set it down on wax or parchment paper. Repeat this process. 
You may need to reheat your chocolate mixture after a few balls, as it will cool down and become more difficult to work with.  Reheat in the microwave in 20 to 30 second bursts as needed.   Place the finished truffles in the freezer to fully set up for at least 30 minutes before serving.
Store extras in the refrigerator or freezer.


                           

7 comments:

  1. Looks delish! And I can attest that they are indeed! Awesome photos Caitie. Got me feeling all festive.

    ReplyDelete
    Replies
    1. You make me feel festive! Thanks for the support. Christmas baking has commenced.

      Delete
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    ReplyDelete
  3. These truffles look delicious! I can't wait to try making some, but I have a question about the caramel sauce. How much coconut milk did you use? Thanks!

    ReplyDelete
    Replies
    1. Hi Kerry,

      Thanks! I followed roughly the directions from Namely Marly's blog http://www.namelymarly.com/2011/05/double-chocolate-caramel-cookies/

      Hope that helps!

      Delete
  4. I love the fact there are pretzels inside the truffles. Gives them a special crunchiness!

    ReplyDelete
  5. Yes it does in deed! Gotta love that element of crunch contrasted with the smooth truffle centre.

    ReplyDelete

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