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.
Buckeye Truffles (PB Truffles) Pōro Pata Pīnati
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!
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