Spiced Chocolate PB Truffles

Last night I attended a girls night. In my mind, girls night means one thing: chocolate + wine!

I was inspired to create this Mind Over Booty original vegan treat that is part cookie, part truffle and all yummmm. Perfect for a weekend treat or a hostess gift. Speaking of, a little M.O.B. trick that I use when invited to someones home is bring a treat that I know I can eat. Being a vegetarian, I am reminded everyday how important it is to be prepared with healthy options in the event that I might be hungry or have a chocolate craving. 


Ingredients:
makes 12
1/2 c. natural peanut butter
1/2 c. unsweetened applesauce
1/4 c. whole wheat flour
1/2 c. raw sugar
dash of salt (omit if using salted pb)
 
1/2 c. chocolate chips
1 Tbs. Earth Balance
1 Tbs. soy milk
1/4 tsp. cinnamon
1/4 tsp. cloves
 
3 Tbs. unsweetened coconut
cinnamon for decorating


Directions:
 
1. Preheat oven to 350 degrees Fahrenheit.
 
2. Mix together first group of items in a bowl.
 

3. Using two spoons form filling into 12 round lumps on baking sheet.
 
4. Bake for 10-12 minutes. PB filling should be firm to the touch.
 

5. Let filling cool on a drying rack.
  
6. Over low heat combine items for spiced chocolate coating. Stir constantly so chocolate does not burn.
   
7. Once chocolate coating is smooth and shiny, remove from heat.
 
8. Coat individual PB fillings in chocolate by dropping them into the chocolate pan and return to drying rack.

9. After all truffles are coated, sprinkle with coconut and cinnamon.
 
10. Allow to set in the refrigerator for at least two hours.