I don’t know about you guys, but the holidays hit my sweet tooth pretty hard. And it’s been difficult to get rid of those sugary cravings since!
If you’re thinking “yeah, same here,” then this recipe is for you! It’s low in sugar, but still delicious!
And yes, this is my attempt to get back on track with my “sweets attack” issue!
I did manage to join a new gym, so that’s motivation right there!
And with the recent Water Challenge, I’ve become much more aware of areas for healthful improvement!
But today is not about that—it’s about spoiling a special someone on your Love List with a homemade treat!
What’s great about these truffles is that they’re easy to make, super quick, and perfect for packaging into great little love parcels!
The inspiration behind this recipe came from a friend who once told me his first kiss was from a little girl in kindergarten who tasted like peanut butter!
I thought that was pretty adorable.
And when we think of love, what could be more endearing than your first little kiss?
So with that in mind, I let the creative juices flow and put my spin on the whole peanut butter idea by using SunButter—which makes this recipe more allergy-friendly.
However, feel free to swap out the SunButter for any nut butter you happen to love!
My favorite thing about Valentine’s Day is that it doesn’t matter if you’re married, dating, single, or a parent to a furry (or non-furry!) baby—there’s always a way to show love.
It can be through simple random acts of kindness, or making and delivering things for a local service organization (like a firehouse), or spending time with a loved one.
This year, I plan on picking Jude up from school and doing Love Drivebys!
We will drop off little treats, cards, and trinkets to people we love and want to make feel special!
I’m super excited about it. Not only will this make others feel loved, but it will show my daughter there are many ways to say “I love you.” to the people we care about.
This Valentine’s Day, I hope you all find yourselves in the crossroads of lots of love.
And most of all, I hope you are able to share your time with the special people around you.
makes: 12 tablespoon-sized truffles
- 1 ounce freeze-dried strawberries (about 2 cups)
- ½ cup SunButter (I used Natural Sunflower Butter)
- ½ heaping cup graham cracker crumbs
- 3 to 4 medjool dates, pitted + soaked if not soft
- Place the strawberries in the bowl of a food processor and pulse until they become a powder, then transfer to another container (if large pieces remain, you can sift the strawberries to make the pieces smaller and more uniform).
- Place the bowl back on the food processor (no need to wash! yay!) and add the SunButter, graham cracker crumbs, and 3 of the dates. Pulse again to combine, then check the mixture for texture and sweetness. If you prefer the mixture sweeter, add the 1 remaining date (you may have to adjust the crumb ratio if the mixture becomes too gooey).
- Scoop the mixture into tablespoon-sized balls and roll them in your hands. Then roll each ball in the strawberry powder until completely coated, placing them on a plate or baking sheet when finished.
- These “truffles” taste best at room temperature, but should be stored in the refrigerator.
- Many of the ingredients in this recipe check a lot of allergy-friendly boxes, which I love because it means I can share these truffles with more people. And that’s just spreading the love!
- To make this recipe even more allergy-friendly, use gluten-free graham cracker crumbs.
- I keep my SunButter chilled in the fridge and this is how the recipe was tested; consistency may not be the same with room temperature butter.
- My dates were pretty fresh, so I only soaked them for about 5 minutes before draining them and using them in the recipe.
- If you want your “truffles” even sweeter, skip the strawberry powder and dip them in dairy-free melted chocolate chips (like Enjoy Life brand), then freeze until solid. Follow the same storing directions as stated in Step 4.