Once in a while, there comes a time when you want to try a healthy recipe, either for health reasons, or to see how they taste compared to the “real thing.”
Nuts N More came out with a new flavor of high protein peanut butter – Cookie Dough peanut butter. I wanted to try it, but wasn’t quite sure how I would use this flavor.
Then it hit me, I have cacao powder that I needed to find a use for too. So, today we’re going to try making cacao-covered peanut butter cookie dough truffles and bark.
Cacao is the rawest form of chocolate. It can help prevent clogged arteries, lower cholesterol, regulate blood pressure, and is rich in antioxidants. It is also high in magnesium, which most people are deficient in. When eaten in moderation, cacao can be a very healthy way to get in your chocolate indulgence.
The cookie dough peanut butter we’re using is made of ingredients like peanuts, whey protein isolate, and flax. A 2 TBS serving has 11 grams of protein.
For this healthy snack, I’m using this recipe from Bakerita, but I replaced the cocoa powder with cacao powder. This recipe makes much more chocolate than I need for my small silicone truffle mold, so I’m also making chocolate bark with the leftovers.
I started out with adding 3/4 cup coconut oil, 3/4 cup cacao powder, and 1/3 cup honey to a sauce pan at a low/medium heat. I added a teaspoon of vanilla extract and 1/8 teaspoon of sea salt. Stir until well combined.
I used a ¼ teaspoon measuring spoon to scoop melted cacao into the bottom of each truffle mold.
I used the same spoon to scoop more than ¼ teaspoon of peanut butter into each mold since it was a good size compared to the mold.
I topped it off with a bit more cacao, then put the mold in the freezer to harden.
Since there was a lot of cacao left, I lined a small casserole dish with parchment paper and poured in the rest. I mixed in some peanut butter and put it in the freezer too. I didn’t time how long I froze these, but it seemed like around 2 hours until they were solid all the way through.
The truffles wouldn’t release cleanly from the mold until they were completely frozen. Once they were solid, I turned the mold upside down and carefully popped each truffle out.
These treats only took a few minutes to put together and they were well worth the wait to take out of the freezer. Fair warning, you can taste the coconut oil a bit, so if that’s not your thing, I recommend finding a good replacement for it when you make this.
Despite the slight coconut taste, these little treats taste delicious and I highly suggest trying these out if you want to add a non-sugary treat into your baking repertoire or if you want a tasty way to get some extra protein. Don’t be afraid to try other fillings and flavors as well!
Note on storing: These definitely need to be stored in the fridge or even in the freezer. They melt quickly at room temperature thanks to the coconut oil. They are absolutely delicious straight out of the freezer, so that’s where I like to keep it.
- ¾ cup coconut oil
- ¾ cup cacao powder
- 1/3 cup raw honey
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- Partial jar of Cookie Dough flavored high protein peanut butter
For more of a cookie dough fix, also try my Frozen Cookie Butter Cookie Dough to Eat with a Spoon.
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.