- In a food processor, purée the dates and peanut butter until they are blended and reach the consistency of thick peanut butter. Scoop the mixture into a bowl and place in the fridge for 3 hours (or overnight) or the freezer for 10 minutes.
- Remove mixture from the freezer. Using a spoon and clean hands, form teaspoon-sized balls of the mixture. Place each rolled ball on a lined plate or tray and then pop them into the freezer for another 10 minutes.
- Meanwhile, melt the chocolate on low heat in a saucepan. Remove from heat when there are still a couple of solid pieces in the melted chocolate and add the sriracha. Continue stirring until everything has melted.
- Dip each date truffle into the chocolate to coat it fully, allowing the excess to drip before placing it onto a lined tray.
- Top with a sprinkle of cayenne powder, if desired.
Sriracha Date Truffles
Yield
Makes 18-22 truffles
Prep Time
30 minutes
kikkoman products used:
ingredients
15 pitted Medjool dates
1 tablespoon of natural peanut butter (no added sugar)
3 ounces of dark chocolate
½ teaspoon Kikkoman® Sriracha Hot Chili Sauce
Cayenne powder, for an optional garnish
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
