Dark Chocolate Peanut Butter Macadamia Truffles

Sweet, chocolaty, not too sweet, not too bitter macadamia candies with a nice solid feel of firm, velvety chocolate when you bite in, followed by the lovely crunch of macadamia. Dusted with cocoa powder and powdered sugar. YUM!

Course Dessert

Cuisine American

Keyword easy candy recipes

Prep Time 10

Cook Time 10

Additional Time 30

Total Time 50

Servings servings

Calories 704kcal

Author Nicole Cook

Ingredients

2 cups whole macadamia nuts
3 Tablespoons creamy peanut butter
2 Tablespoons coconut oil
2 ½ Tablespoons cocoa powder
2 tablespoons honey
⅛ teaspoons fine grained salt)
½ cup cocoa powder
¼ cup powdered sugar

Instructions

Line a baking sheet with parchment paper.
In a small saucepan, melt the peanut butter and coconut oil over medium-low heat.
Remove from heat and whisk in the honey, salt, and 2.5 tablespoons cocoa powder. It should be thick. As it cools it will continue to thicken. If it gets too thick, turn the heat back on and return to heat and stir to think out again.
Using a fork or spoon, dip each macadamia nut into the chocolate peanut butter mixture and coat completely. Place on parchment paper lined baking sheet to harden.
Freeze baking sheet for 30 minutes. Remove from freezer.
In a bowl, whisk together the 1/2 cup cocoa powder and the 1/4 cup powdered sugar.
Coat each macadamia nut with the cocoa/powdered sugar mixture.
Store these in a sealed container in the refrigerator for up to 3 weeks.

Nutrition