Peanut Butter Buckeye Truffles – Pōro Pata Pīnati
These Peanut Butter Buckeye Truffles are the easiest things to make and are so delicious. These are the truffle only version of my Buckeye Cookies which are a favourite in our whare (house). For this recipe, 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 also pulled back the sugar a bit too. My kind of treat.
What makes them Peanut Butter Buckeye Truffles?
He pātai pai tēnā – that is a 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 you want to cover the whole truffle in chocolate, that is just a chocolate covered peanut butter truffle. Both are delicious, so 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. For a different spin, dip them in to freeze dried raspberries or toasted coconut.
MORE PEANUT BUTTER AND CHOCOLATE RECIPES TO TRY:
Want a no-bake slice that is full of pata pīnati (peanut butter)? Try this No-bake Marshmallow Slice, it is a flavour sensation. Want to try a pihikete (biscuit) dedicated to pata pīnati (peanut butter)? You have to try these Ultimate Peanut Butter Cookies. Or do you want a reduced in huka (sugar) slice? This no gluten free and dairy free No-bake Peanut Butter Slice is absolutely what you need to try.
Videography and photography by Sarah Henderson.
Buckeye Truffles (PB Truffles) Pōro Pata Pīnati
Ingredients
Peanut butter truffles (Pōro Pata Pīnati)
- ¾ C (200 g) pata pīnati māeneene (smooth peanut butter, room temperature)
- 2 tbsp mīere teiti (date syrup or maple syrup)
- 1 tsp wanira (vanilla)
- ¼ C (20 g) puehu huka (icing sugar)
- ¼ C (30 g) C peru oneone (ground almonds)
Chocolate for Buckeye Truffles (partially covered)
- 100 g tiakarete parauri (dark chocolate)
Chocolate for Peanut Butter Truffles (completely covered)
- 140 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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