Recipe of the Month: Truffle Cookies

With the month of love upon us, if you’re planning on cooking for your loved one, you’ll more than likely want to spend more time with your date and less time in the kitchen (unless you’re cooking together, of course). We’ve included a recipe for no-bake truffle cookies that are sweet enough for a dessert, and they come in bite-sizes, so you can snack on them throughout the evening (and the following if there’s any left)!

 

Ingredients:

 

For cookies:

1 cup pitted dates, chopped

1 cup water

1 TBS lemon juice

2 TBS honey

2 TBS natural chunky peanut butter

2 TBS cocoa powder

1 TBS unsalted butter

¼ tsp salt

1 ¼ cups digestive biscuits, crushed

½ cup rolled oats

Cooking spray

 

For coating:

Desiccated coconut, crushed digestives, finely chopped peanuts/cashews

 

Method:

1. In a medium saucepan, simmer together the dates, water and lemon juice until combined and resembles more of a paste, around 15 – 20 minutes. Then add in the honey, cocoa, peanut butter, salt and butter until well combined. Then stir in your digestive biscuits and oats and remove from heat.
2. Spray a baking sheet with cooking spray and spoon on dollops of mixture (roughly 1 TBS in size, but make them as big or small as you feel)! Refrigerate for around 20 minutes, until the mixture is set and chilled.
3. Once set, roll the cookies in your desired topping and cover. Place them back in the fridge until firm. Serve them chilled.