I used to be relatively cool. I lived in a funky little neighbourhood in Boston, with lots of fun little shops and interesting people. And then I had a child. And then a second child. And suddenly, we were too many people for our little condo in the funky neighbourhood, and we started looking for bigger houses and better schools. And then I had a third child and I joined a book club. I believe that last bit was the death toll for any amount of coolness I once had. Don’t get me wrong, I love my book club, but it is so very suburbanite of me to belong to one and I can no longer fool myself that I am young and cool. But it’s okay. As it turns out, I quite like the older, less cool, suburbanite mother of three that I have become.
I hosted the last book club meeting, and a friend who is interested in the gluten free, lower carb way of life requested that I make something to fit that bill. It seemed like the perfect opportunity to try out another peanut flour recipe I had in mind. I’d noticed an interesting quality to peanut flour when I was working with it on the Flourless Chocolate Cakes I made for my husband’s birthday. When mixed with just butter, cocoa and sweetener, it had an almost fudge-like consistency, and it had me scheming on how I might use this quality to advantage. I had no clue if it would work, but I thought it might make an excellent peanut-buttery center to a truffle. Cookie-dough truffles are all the rage these days, so why not a low carb, gluten free version?
The Results: Working with low carb and gluten free ingredients has challenged my creativity in the kitchen and I daresay that I am a better cook and baker than I was before. When I notice how a certain ingredient behaves, I start thinking about how I might use it in other ways, and it usually works in my favour. It certainly worked out in this case! These were so tasty and quite easy to make, and I was proud to serve them to everyone, even those who had no reason to be eating low carb or gluten free. Everyone said they liked them and I don’t think they were just being polite, as I saw at least two women go back for seconds. My husband and I enjoyed eating the leftovers over the next few days. I didn’t share them with the kids…they still have lots of candy left over from Halloween and Christmas, so these were mine!
Peanut Butter Cookie Dough Truffles
5 tbsp butter
1/4 cup peanut butter (preferably natural)
1/4 cup granulated erythritol
16 drops stevia extract
1/2 tsp vanilla extract
3/4 cup peanut flour
2 tbsp butter
1 bar Lindt 85% cacao chocolate
For the filling, line a baking sheet with parchment paper. Place butter and peanut butter in a microwave-safe bowl, and melt together in the microwave, stirring occassionally.
Stir in erythritol, stevia and vanilla. Add peanut flour in three batches, stirring to combine well each time. Dough will get quite stiff towards the end.
Working with about 1/2 a tablespoon at a time, roll dough between palms into round balls. Place on baking sheet and freeze until very firm, about 1 hour.
For the coating, melt butter and chocolate together in a small saucepan over low heat, stirring until smooth.
Using a toothpick, spear peanut butter balls one at a time and dip into chocolate. Tap lightly against the side of the pan to remove excess chocolate. Place back on parchment-lined baking sheet Repeat with remaining balls and refrigerate until set, about 1 hour.
You will end up with leftover melted chocolate but you need to have enough to be able to dip the balls properly. Just set it aside for ice cream topping or eating on its own!
Makes 24. Each truffle has a total of 4.4g of carbs, but only 2.4g if you subtract erythritol. And in reality, it is actually less, as I had to factor in all of the coating to get an accurate carb count, but had quite a bit left over.