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Freshly coated peanut butter buckeye truffles are on brown baking paper, on top of a wooden board.
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Buckeye Truffles (PB Truffles) Pōro Pata Pīnati

Easy peanut butter truffles, lightly sweetened and covered in dark chocolate.
Course Snack
Cuisine Truffles
Keyword buckeye truffles, kids recipes, low sugar truffles recipe nz, no-bake recipes, peanut butter truffles, peanut butter truffles nz, peanut butter truffles reduced suagr, peanut butter truffles reduced sugar nz, te reo Māori
Prep Time 20 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings 24 truffles

Ingredients

Peanut butter truffles (Pōro Pata Pīnati)

  • ¾ C (200 g) pata pīnati māeneene (smooth peanut butter, room temperature)
  • 2 tablespoon mīere teiti (date syrup) or marahihi māpere (maple syrup).
  • 1 teaspoon (5 ml) 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

Combine the Peanut Butter and Date Syrup:

  • Add the pata pīnata (peanut butter), mīere teiti (date syrup) or marahihi māpere (maple syrup) and wanira (vanilla) to bowl.

Sift in the Dry Ingredients:

  • Sift in the puehu huka (icing sugar) and peru oneone (ground almonds).

Combine all the Ingredients:

  • Whakaranuhia (stir it all together).
  • Roll in to 24 smalls balls and then refrigerate as you melt the tiakarete.

Melt the Chocolate:

  • Break or cut the tiakarete (chocolate) in to small pieces, using the measure you need for the type of truffles you are creating.
  • Add to a small bowl and gently melt it in the microwave in 10 seconds bursts, stirring after time has elapsed.
    You can also add it to a small pot and gently melt it over low heat, stirring constantly.

Dip the Truffles in to the Chocolate:

  • Note: 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 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 this process 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 this process with each truffle.

Chill the Buckeye Truffles:

  • Whakamātaohia (refrigerate) the truffles for 20 minutes until the tiakarete (chocolate) is set. Enjoy!

Store the Peanut Butter Buckeye Truffles:

  • Add the truffles in to a sealed container and store either in a cool cupboard or in the fridge for up to seven days.