• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
WhānauKai
  • WhānauKai
  • Recipes
    • Bread – Parāoa
    • Cakes – Keke
    • Slices – Keke Tapatahi
    • Biscuits – Pihikete
    • No Bake – Tunu kore
    • Savoury – Kai Mōkarakara
    • Pastry – Pōhā
    • Dessert – Purini
    • Peanut Butter – Pata Pīnati
    • Techniques – Āhua ā-mahi
  • About
    • The Giving Series
  • Gallery
  • Whānaukai Cookbook
    • Facebook
    • Instagram

Buckeye Truffles

January 26, 2024 by Naomi Toilalo WhānauKai Leave a Comment

Jump to Recipe Jump to Video Print Recipe

Peanut Butter Truffles – Pōro Pata Pīnati

These Buckeye or peanut butter truffles are the easiest things to make. I have slightly adapted the truffle recipe from my Buckeye Cookies. Simply mix all the ingredients together, roll them in to balls, dip them in to tiakarete (chocolate) and enjoy. This is a great recipe for the kids to make and I have pulled back the sugar element so almost seem healthy! My kind of treat!

What makes it a Buckeye Truffle?

He pātai pai tēnā – great question. The buckeye is a nut that comes off the buckeye tree, found in North America. The nut is mostly dark brown with a light spot on the top which is said to look like a deer’s eye. So, if you dip the truffle in chocolate and leave the top bit bare, it is a buckeye truffle. If however, you are a bit more like me and want to cover the whole truffle in chocolate, that my friends, is just a chocolate covered peanut butter truffle. Both are delicious, which one do you prefer?

Can I add sprinkles on to the truffles?

You absolutely can and should! As you can see above, I have dipped some in chocolate and others I dipped in to chocolate and then straight in to a little bowl of crushed nuts. They would also be delicious dipped in to freeze dried raspberries or toasted coconut.

Print Pin

Buckeye Truffles (PB Truffles) Pōro Pata Pīnati

Easy peanut butter truffles, lightly sweetened and covered in dark chocolate.
Keyword Buckeye, buckeye truffles, buckeye truffles nz, kai, kids baking ideas, kids baking ideas nz, kids recipes, kids recipes nz, maori, maori food, maori kai, maori recipes, no bake recipes nz, no-bake recipes, peanut butter and chocolate baking, peanut butter recipes, peanut butter recipes nz, peanut butter truffles, peanut butter truffles nz, peanut butter truffles reduced suagr, peanut butter truffles reduced sugar nz, simple peanut butter truffles, simples peanut butter truffles nz, snack ideas, snack ideas nz, te reo Māori, te reo maori baking
Prep Time 20 minutes minutes
Chilling Time 30 minutes minutes
Servings 24 truffles

Ingredients

Peanut butter truffles (Pōro Pata Pīnati)

  • ¾ C pata pīnati māeneene (smooth peanut butter, room temperature)
  • 2 tbsp mīere teiti (date syrup or maple syrup)
  • 1 tsp wanira (vanilla)
  • ¼ C puehu huka (icing sugar)
  • ¼ C peru oneone (ground almonds)

Chocolate for Buckeye Truffles (partially covered)

  • 100 g tiakarete parauri (dark chocolate)

Chocolate for Peanut Butter Truffles (completely covered)

  • 130 g tiakarete parauri (dark chocolate)

Instructions

  • Add the pata pīnata (peanut butter), mīere teiti (date syrup) and wanira (vanilla) to bowl. Sift in the puehu huka (icing sugar) and peru oneone (ground almonds). Stir it all together and roll in to 24 smalls balls. Refrigerate as you melt the tiakarete.

The Chocolate (Te Tiakarete)

  • Melt the measure of tiakarete parauri (dark chocolate) you need for the type of truffles you are creating. Do this in a small bowl so the chocolate is deep enough for the truffles to dip in to. In the video I did it in a large bowl with a toothpick, don't do that! The small bowl and fork is much easier.
  • For Buckeye Truffles, tip the bowl to the side and drop in a truffle in to melted chocolate. Using a fork, lift it out, give it a shake and place on to a tray lined with baking paper. Repeat with each truffle.
  • For the Peanut Butter Truffles, tip the bowl to the side, drop in the truffle and roll it quickly in the chocolate. Lift it out with a fork, give it a shake and place on to a tray lined with baking paper. Repeat with each truffle.
  • Refrigerate the truffle for 20 minutes until the tiakarete (chocolate) is set. Enjoy!

Video

https://whanaukai.nz/wp-content/uploads/2024/01/Buckey-Truflles.mp4

Filed Under: Biscuits - Pihikete, No-bake - Tunu-kore

Previous Post: « How to knead dough
Next Post: Buckeye Cookies »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Naomi Toilalo

Ko Naomi Toilalo ahau.
Welcome to my kāuta (kitchen), where together we will bake, create and learn te reo Māori (Māori language). With bi-lingual recipes and videos guiding you every step of the way, this is baking like you have never experienced before.
Nau mai, kuhu mai – come on in!

  • Facebook
  • Instagram

FAVOURITE RECIPES

Bacon, Cheese and Chive Savoury Muffins

Bacon, Cheese and Onion Muffins – Mawhene Pēkana, Tīhi me te Aniana This recipe has been swirling around in my brain now for a couple of years and it is finally ready to be set free in to the world. It started as an image in my mind – a savoury muffin with a cream…

Read More

The Best Oaty Caramel Slice Ever!

Keke Tapatahi Karamea Ōti – Caramel Oat Slice I grew up on a farm down in South Otago. I was surrounded by incredible bakers, including my Mum and Aunties but also our neighbours. This slice reminds me of one of my friend’s Mum, her name is Pam and she was one of the best bakers…

Read More

Pani Popo – Samoan Coconut Buns

PANI POPO (Coconut Buns) – Parāoa Kokonati My Samoan husband Paul introduced me to pani popo and I am so glad that he did! Are they the Samoan alternative to the cinnamon scroll? Tērā pea – perhaps! They are soft, sweet buns, cooked in a delicious, creamy coconut sauce. I have added coconut milk in…

Read More

White Chocolate and Yogurt Stable Cream

White Chocolate and Yogurt Stable Cream – Kirīmi Tiakarete Mā me te Miraka Tepe I love finding different ways of decorating my slices and cakes apart from buttercream. After having a good play with these ingredients, I mastered a sturdy white chocolate and yogurt cream. What I love about it the most is it has…

Read More

Roast Chicken and Vegetable Pie in Roast Garlic Sauce

Chicken and Vegetable Pie – Pae Heihei me ngā Huawhenua This recipe has been my ‘go to pie’ for a long time now. I often make it for Māmā (Mum’s) who have had new babies, as it filled with delicious flavours and hearty enough to fill you up after the mammoth effort that is child…

Read More

Categories

  • The Giving Series
  • The Giving Series — Thank you!
  • Basics – Tohutao Waiwai
  • Biscuits – Pihikete
  • Bread – Parāoa
  • Cakes – Keke
  • Dessert – Purini
  • No Bake – Tunu kore
  • Pastry – Pōhā
  • Peanut Butter – Pata Pīnati
  • Savoury – Kai Mōkarakara
  • Slices – Keke Tapatahi
  • Techniques – Āhua ā-mahi

Footer

Categories

  • The Giving Series
  • The Giving Series — Thank you!
  • Basics – Tohutao Waiwai
  • Biscuits – Pihikete
  • Bread – Parāoa
  • Cakes – Keke
  • Dessert – Purini
  • No Bake – Tunu kore
  • Pastry – Pōhā
  • Peanut Butter – Pata Pīnati
  • Savoury – Kai Mōkarakara
  • Slices – Keke Tapatahi
  • Techniques – Āhua ā-mahi

Latest

  • White Chocolate and Yogurt Stable Cream
  • Roast Chicken and Vegetable Pie in Roast Garlic Sauce
  • Bacon, Cheese and Chive Savoury Muffins
  • Parmesan Wafers
  • Seeded Oat Bread Loaf (Kneaded with a hand mixer or hand mixer)

techniques

White Chocolate and Yogurt Stable Cream

Parmesan Wafers

Whipped Brown Butter

Homemade Vanilla Marshmallow

Homemade Brandy Snaps

Naomi Toilalo

Ko Naomi Toilalo ahau!
Welcome to my kāuta,
I share recipes and my
kete of te reo Māori!

  • Facebook
  • Instagram

Copyright © 2024 WhānauKai