Pic’s Cashew Butter Truffles

Ingredients:

  • 1 cup Pics Cashew Butter
  • 10 dates
  • Vanilla 2 tsp (we love Heilala)

Directions

  1. In a blender, blitz all the ingredients until smooth.
  2. Roll into bite size balls and top with a cashew

Change it up to Pic’s Cinnamonlious Cashew Butter Truffles by adding 1 ½ tsp cinnamon or to taste.

 

Pics Awesome Almond Butter Truffles

Ingredients

  • 50g Whittakers 62% choc
  • 1 cup Pics Almond Butter
  • 1 tbsp Maple syrup
  • 1 tsp coconut oil

Directions

  1. Melt chocolate, coconut oil in a double boiler and combine with maple syrup.
  2. Remove from the heat and mix through the Almond Butter.
  3. Chill for 1 hr or until firm enough to handle and form into balls.

Variation

  • Mix ½ cup desiccated coconut through mixture when adding the almond butter.

 

Pic’s Peanut Butter very own Ferraro Roche

Ingredients

  • 50g Whittakers (we used a mix of milk and 62%)
  • 1 cup Pic’s Crunchy peanut butter
  • 1 cup chopped hazelnuts

Directions

  1. Melt chocolate and mix through the PB and chopped roasted hazelnuts.
  2. Chill for 1 hr or until firm enough to handle and form into balls.
  3. Dip into a melted chocolate bath and top with more chopped hazelnuts

 

Pic’s Peanut Buttery Truffle

Ingredients

  • 8 dates
  • ½ cup Pics Smooth Peanut Butter

Directions

  1. In a blender, blitz all the ingredients until smooth and desired consistency achieved.
  2. Chill for 1 hr or until firm enough to handle and form into balls.
  3. Dip in chocolate or roll in the topping of your choice

 

Pic’s Peanut Butter & Jelly Truffle

Ingredients

  • 8 Dates
  • ½ cup Pics Smooth Peanut Butter
  • 2tbsp Raspberry Jam
  • Melted chocolate

Directions

  1. In a blender, blitz the dates and Pic’s until smooth and desired consistency achieved.
  2. Chill for 1 hr or until firm enough to handle and form into balls.
  3. Form into balls and re-chill.
  4. Remove from the fridge/freezer and create a small hole in the top of each ball with a chopstick or end of a teaspoon.
  5. Spoon your jam into a piping bag….or alternatively pop in a sandwich bag and make a small cut in the corner!
  6. Fill the holes you have just made and return to the chiller once more before dunking in chocolate of your choice!

 

Pic’s Peanut Butter Pretzel Truffles

Ingredients

  • 2 cups Pic’s Smooth Peanut Butter
  • ½ cup powdered sugar or honey to taste
  • 6 tbsp softened unsalted butter
  • 1 tbsp vanilla extract
  • 1 ½ cups of crushed pretzels

Directions

  1. Combine all the soft ingredients in a bowl until well blended.
  2. Add in the pretzels and place in fridge to chill for 1 hr or until firm enough to handle and form into balls.
  3. Ideal covered in chocolate try either white or dark.

 

Pic’s Salted Caramel Peanut Butter truffles

Ingredients

  • 1 ½ cups date (soak for 15-20 mins) if not fresh and sticky
  • ½ tsp sea salt
  • ¼ cup Pics Smooth Peanut Butter
  • 1 cup of melted Whittakers chocolate

Directions

  1. Blitz the dates and salt until completely smooth and of caramel consistency.
  2. Place in fridge/freezer to chill for 1 hr or until firm enough to handle and form into balls.
  3. Form into balls on a tray and re-chill.
  4. Spoon 1tsp PB over each of the chilled balls and return to the freezer.
  5. Once PB has set, dip into your chocolate and top with a little sprinkle of flaked sea salt.

 

Pic’s Peanut Butter Cheesecake truffle

Ingredients

  • 2oz cream cheese
  • 1 cup Pics Smooth Peanut Butter
  • 2 tsp honey

Directions

  1. Blend all ingredients well in a bowl.
  2. Place in fridge/freezer to chill for 1 hr or until firm enough to handle and form into balls.
  3. Form into balls on a tray and re-chill.
  4. Once set dip into your chocolate.

 

Alternative Toppings

  • Dip in melted Whittakers chocolate of your choice and dress as desired with nuts or seeds. Alternatively roll in cocoa powder, coconut or chopped nuts!

 

STORE ALL YOUR CHOCOLATES IN FRIDGE OR EVEN BETTER THE FREEZER, TO PREVENT MELTING.