I can’t take all the credit for this post – the Naughty and Nice concept comes from a good friend of mine, Kate over at My Sweet Pancreas. And while we do share a number of similiarities, like The Vampire Diaries and shoes, when it comes to food choices we couldn’t be further apart. She’s a diabetic devoted to clean eating and yoga, and I am…not. I would put bacon on anything I could. Which brings me to the ‘Naughty’ portion of this post.
Behold, the Peanut Butter-Bacon truffle.
Now before any purists out there get all in a tizzy, I’m well aware that this isn’t technically a truffle. However, because it is a peanut butter ball filled with bacon-y goodness that happens to be shaped like a truffle and dipped in Callebaut milk chocolate, I’m calling it like I see it. The recipe comes from an old Crisco holiday baking booklet that came to me in a pack of my mother’s cookbooks that my sister brought on Thanksgiving. Not being a huge fan of Crisco – it has its place, just not in candy-making – I repurposed it and made the inclusion of my favourite ingredient, bacon. Because everything’s better with bacon!
I’ve included a pic of the original recipe: I swapped out the Golden Crisco for unsalted butter and the chopped peanuts for crispy bacon pieces. Also, I tempered the chocolate and did away with the paraffin wax, not because it was easier but because we eat enough things that are fake and petroleum-based. And the ick factor was just too high…
In wanting to take advantage of the few days I had last week where I was virtually pain-free, I went on to create what I consider to be the exact opposite of this treat: raw ‘truffles’ using a blend of pureed dates and Cadbury’s Bourneville cocoa powder.
I’ve been itching to try this for awhile now, figuring what with the trend toward healthy eating I should think about adding something that wasn’t loaded down with butter or bacon into my treat repertoire. I’m not sure what took me so long – it was dead easy to do!
Using this recipe as a starting point, I ended up using a blend of prunes and dates for added texture and sweetness and then, in a move that was clearly taken from someone else’s playbook, I decided to throw in some ground flax seed to upp the nutrient factor. Who am I?
Here’s the final recipe:
Cocoa Date Raw Truffles – yield 1 dozen
2 tbsp hot water
Chop dates. In heatproof dish, pour hot water over dates and microwave on high for one minute. Stir until soft and well-blended.
4 chopped prunes
1 tbsp ground flax seed
2 tbsp cocoa powder
Stir until smooth. Roll into one inch balls, then roll in more cocoa powder. Refrigerate until firm.
Whichever one you go with, whether you’re feeling naughty or nice, enjoy.