Peanut butter and banana truffles

One of my favourite things about the festive season is all the guilt-free treats I get to eat; they’re guilt-free, not because they’re healthy, but because ‘tis the season to be jolly (and eat what you like of course)!

These peanut butter and banana truffles are just so indulgent and moreish; they’re impossible to resist. I’ve adapted a recipe from the facebook page Tasty.

Ingredients

• 1 pack digestive biscuits

• 3 dessert spoons peanut butter

• 2 dessert spoons toffee sauce – plus some for drizzling on top at the end. Caramel sauce also works

• 1 banana

• 200g milk chocolate chips

Method

You’ll be pleased to know that these delicious truffles are super easy to make.

Firstly, crush all the digestive biscuits, keeping a few tablespoons aside for decoration later. Then mix in your baanana with the crushed biscuits.

Next, add the peanut butter and toffee sauce to the mix and stir together (no sneaky tasting!) Using your hands, you then need to make small balls with your truffle mix, place onto a baking tray, protected with grease proof paper and leave in the freezer for fifteen minutes.

For the chocolate coating, melt the chocolate chips by placing a saucepan of boiling water over a medium heat; then sit a pan containing your chocolate chips on top. Stir the melting chocolate until you achieve a velvety smooth consistency.

With your fingers (I promise these are worth the mess), dip your chilled truffle balls into the melted chocolate and place back onto the baking tray. Sprinkle the remaining biscuit crumbs over the truffles, then chill in the fridge for 30 mins.

Before serving, drizzle toffee (or caramel) sauce over the top. Yummy!I hope you enjoy these little truffles of heaven!

#Food #Snack