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Buckeye Truffles (PB Truffles) Pōro Pata Pīnati

Easy peanut butter truffles, lightly sweetened and covered in dark chocolate.
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Prep Time 20 minutes
Chilling Time 30 minutes
Servings 24 truffles

Ingredients

Peanut butter truffles (Pōro Pata Pīnati)

  • ¾ C pata pīnati māeneene (smooth peanut butter)
  • 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!