Thanks to Instagram, I saw a recipe for a peanut butter pretzel truffle from Minimalist Baker and knew I had to make it. The recipe is simple, easy, and a huge win.
![How good does this look?](https://cdn.statically.io/img/josiegirlblog.com/wp-content/uploads/2017/04/Screen-Shot-2017-04-28-at-11.17.12-AM.png)
How good does this look?
Ingredients:
* 1/2 cup pitted medjool dates, soaked in warm water for 10 minutes then drained
* 1/2 cup salted natural peanut butter
* 3/4 cup raw almonds
* 1/2 cup mini pretzels
* 1.25 cup chocolate chips
* 1 tsp coconut oil
Directions:
![Before and after dipped. I DIP YOU DIP WE DIP](https://cdn.statically.io/img/josiegirlblog.com/wp-content/uploads/2017/04/Screen-Shot-2017-04-28-at-11.16.55-AM.png)
Before and after dipped. I DIP YOU DIP WE DIP
* Place almonds in the food processor and process until you reach the consistency of a meal.
* Then add in pretzels and soaked dates in the food processor and process until small bits remain and/or it forms into a ball.
* Next, add the peanut butter and mix until well combined. You don”t have to do this in a food processor, and can really just mix it in with a spoon.
* Once you have a dough that’s easy to form into balls, scoop out 1 Tablespoon amounts and roll/carefully form into balls. Set on parchment paper and place in freezer to chill.
* In a double boiler, melt the chocolate and add the coconut oil (which helps thin out the chocolate).
* Remove truffles from freezer and, one at a time, dip them into the melted chocolate. Transfer back onto parchment paper and place in to the freezer.
* Store them in the freezer until you eat them (or else they will melt — they will still be delicious, but they will melt).
![They will not last long, mainly because you will eat them because they are so good.](https://cdn.statically.io/img/josiegirlblog.com/wp-content/uploads/2017/04/Screen-Shot-2017-04-28-at-11.17.01-AM.png)
They will not last long, mainly because you will want to eat them right away.
Happy weekend! Spring here we are, thank goodness!