¼ cup of Peanut Butter
3 tablespoons of Almond Yogurt
1 tablespoon + ¼ cup of Cocoa Powder
1 tablespoon of Agave Nectar
¼ cup of dark chocolate, chopped
3 tablespoons of Rolled Oats
In a small pot mix the yogurt, tablespoon of cocoa powder and agave and heat on medium-high until it starts to simmer. Then turn off the heat and add the peanut butter, the chocolate and mix until everything has melted together. Then add the oats and mix again.
Transfer mixture into a sheet pan layered with wax paper and refrigerate for at least 20 minutes. In the mean time sift the ¼ of cocoa powder onto a clean surface or plate.
Once the mixture has cooled down- wet your hands a bit, then using a teaspoon scoop out some of the mixture, mold it into a small ball using your hands and roll it in the sifted cocoa powder.
CHOCOLATE-PEANUT BUTTER TRUFFLES