Top down view of peanut butter chocolate truffles in 2 colourless cups and truffles on top of wooden board in background.
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Peanut Butter Chocolate Truffles with Ginger

These peanut butter chocolate truffles are low in sugar and super quick and easy to make.  The peanut butter filling contains crystallised (candied) ginger for a bit of bite and a few dates for an added natural sweetness, all encased in decadent dark chocolate.
Course Dessert
Cuisine International
Keyword chocolate, peanut butter
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Author Monika Dabrowski

Ingredients

  • 150 g dark chocolate (60-70% cocoa solids) broken up into similar size pieces
  • 1/2 cup smooth peanut butter*
  • 1/3 cup crystallised (candied) ginger**
  • 3 tbsp ground almonds
  • 8 regular dates*** pitted, very finely chopped
  • 1 tbsp hot water

Instructions

  • Combine the dates with one tablespoon of hot water and stir thoroughly squashing the fruit with the back of the spoon. Set aside for 5 minutes. The mixture should be moist and thick.
  • Place the mashed up dates, peanut butter and ground almonds in a blender and puree until well combined. Finely chop the crystallised ginger until crumbly, and into the puree and stir with the back of the spoon. The mixture will be very thick. Form small balls and place on a plate. Freeze while you melt the chocolate.
  • Pour a small amount of water into a saucepan (approx. 3cm) and bring to a simmer only. Place your chocolate pieces inside a heat-proof bowl (clean and dry) and put the bowl on top of the saucepan. Melt the chocolate slowly stirring with a plastic spatula. When it’s almost completely melted remove the bowl from the pan and continue stirring for a few more seconds until the mixture is completely smooth. Make the truffles straight away.
  • Line a baking sheet with parchment paper.
    Immerse each ball in the chocolate, then remove using a fork (allowing excess chocolate to drip back into the bowl) and place on top of the sheet. Do this for each truffle separately. If you would like to sprinkle some salt flakes of crystallised ginger crumbs on top of your truffles do so immediately after placing each truffle on top of the sheet (before the chocolate starts setting).  

Notes

*Peanut butter can have different consistencies depending on what brand you use. Mine was very dense and creamy. If your peanut butter is a little runny you may have to add another spoonful of ground almonds into the mixture.
** You could use Medjool dates but as they are generally larger and sweeter than regular dates you only need to use 6.  They are also softer so you probably won’t have to use any water.  Just chop them finely and puree with the peanut butter.
***Crystallised ginger (also called candied ginger) is available in most supermarkets in the UK. You might be able to also find it in health food shops or buy it online.  Stem ginger in syrup is not the same product and should not be used in this recipe.