Freda’s Easy Snicker Bites
For the truffles:
1 x 280g jar Freda’s Crunchy Original Peanut Butter
2-4 tbsp coconut flour (or as needed)
3 tbsp maple syrup
1 tsp vanilla
For the caramel:
250g Medjool dates, pitted
3 tbsp Freda’s Peanut Butter (any flavour!)
2 tbsp maple syrup
Hot water (to help consistency)
Sea salt, to taste
150g dark chocolate
2 tsp coconut oil
- To make the truffles, mix together the peanut butter, 2 tbsp coconut flour, maple syrup and vanilla until combined. Add more coconut flour if needed (but not too much, else the truffles will taste dry!). Roll into truffles, then set aside.
- Make the caramel by blending all ingredients together – adding water as needed – until the dates are broken down and you get a rich, smooth caramel.
- Flatten your truffles slightly, then add the caramel on top of each one – pile as much on as you possibly can! – then place in the freezer to firm up for a few hours, or overnight.
- Just before removing from the freeze, melt the dark chocolate and coconut oil together ready for decorating! Remove the truffles the freezer, then dunk in melted chocolate. Enjoy or store in the fridge. Et voila!