Yep. They're as good as they look! Even tastier than then look, actually. This recipe comes via Brown Eyed Baker, and it's another one of those recipes that are super easy to veganize. The truffles are made with peanut butter, pretzels, sugar, and a little bit of butter which is easily replaced with Earth Balance or which ever vegan butter you love the most. The truffles are dipped in melted semisweet chocolate and then drizzled with melted peanut butter and sprinkled with pretzel pieces. Beautiful, delicious, and very easy to make!
They actually aren't as gooey and soft as the look here, but I am not very good at being patient around chocolate and peanut-buttery treats, so I didn't let them set in the fridge long enough for them to really firm up. The next picture, even though it's a little fuzzy, shows what they look like after they have been properly chilled.
All wheated out for the week, I used Glutino Gluten-Free Pretzel Twists which worked like a charm. I was a little worried that the peanut butter would soften the gluten-free crunchy pretzel pieces overnight, but the truffles were just as crunchy on the second day. On the third day... ha! There was no third day! They didn't make it that long! After I ate the last truffle, I actually scraped the wax paper with a spatula and ate the peanut butter drippings and straggler pretzel bits. Hey, at least I didn't lick it clean which was my first instinct! Thanks for sharing the recipe, Michelle!
It's Cap'n No Tail!