Chocolate Peanut Butter Truffles

I don’t know about you, but I’m a sucker for anything that involves peanut butter and dark chocolate. Salty/sweet is my favorite combo! These truffles are so easy to make, guilt free and a serious crowd pleaser for any party. Try them out and let me know what you think. #vegan and #glutenfree for all.

INGREDIENTS
▫️1 cup creamy peanut butter
▫️1/4 cup maple syrup
▫️1/4 tsp vanilla extract
▫️pinch of sea salt
▫️1/2 cup coconut flour

CHOCOLATE GLAZE
▫️3/4 cup dark chocolate
▫️1 tsp coconut oil
▫️Maldon sea salt for sprinkling

Combine the wet ingredients (peanut butter, maple syrup, vanilla extract + sea salt) until mixed well. Slowly fold in the coconut flour and mix together. If the balls are not sticky enough to hold together, you can add a tablespoon of flour until consistency is right. Place balls on a lined cookie sheet of parchment paper and freeze for 20 minutes. Once hardened, take out and melt the chocolate glaze. You can melt the chocolate and coconut oil in the microwave or on the stone - totally personal preference! Dip the balls into the melted chocolate, sprinkle with maldon salt and freeze until chocolate has hardened. Enjoy! They melt in your mouth.

My Fool-proof Recipe for Squash

You all have been asking about the squash recipe, and other than the fact that I may turn into one soon, it is one of the easiest recipes! So delicisious, in season and a serious crowd pleaser. The nice thing about this recipe is it goes well on many types of squas. My current favorites are delicata, acorn and buttercup/kabocha. They are all SO GOOD.

Ingredients:

• Squash

• Sea Salt

• Fresh ground pepper

• Rosemary

• Optional: lemon zest

• EVOO or olive oil spray

Recipe:

Preheat the oven to 425. While the oven is heating up, cut both ends of the squash so one end can lay flat on the cutting board. Delicata is much smaller and easier to cut, the other squashes are much harder. Cut squash in half, and scoop out membranes/seeds with a spoon.

Cut halves into 1 inch cubes or larger pieces. Size really doesn’t matter as long as they are similar in size so that they cook evenly.

Place pieces onto a greased pan or lined cookie sheet with parchment paper (my preferred method that limits the clean up time!). Spray or toss squash with EVOO, season with spices! Cook for about 20 minutes, flip halfway and cook for the rest. Depending on your oven, you may want to keep the squash in for a little longer. It should be fork tender and very soft.

That’s all! Be sure to tag #doubledoserecipes if you try it out.

#eatwhatsinseason