YOU HAVEN’T LIVED...

UNTIL YOU’VE TASTED THESE GREAT BALLS OF DELICIOUSNESS

PEANUT BUTTER TRUFFLES

Makes 24, depending on the size of balls

500ml (2 cups) creamy peanut butter

500ml (2 cups) icing sugar, sifted

30ml (2 tbsp) butter, softened but not melted 5ml (1 tsp) vanilla essence

2 x 180g slabs of dark chocolate

10ml (2 tsp) coconut oil Line a baking tray with greaseproof baking paper.

Place the peanut butter, icing sugar, butter and vanilla essence in a large bowl. Use an electric mixer to bind all ingredients into a smooth mixture. Scoop out balls using two spoons and roll into balls and place on baking tray. Place in the freezer to harden.

Break the chocolate into pieces and place in a bowl over water that has come to the boil, ensuring the bowl doesn’t touch the water. Add the coconut oil and stir until chocolate has melted. Dip the frozen balls in the chocolate to coat completely and return to baking tray to set. Option: drizzle with a little sugar or flakes of sweetener. Store in an airtight container in the fridge — if they last that long. FOR A HEALTHIER VERSION:

Use peanut butter with no added salt or sugar. Replace the peanut butter with another nut butter of choice.

Replace the icing sugar with almond or coconut flour. Add 125ml (½ cup) of toasted seeds, nuts or raisins to the mixture.

Replace the butter with coconut oil.

Use a 70% dark chocolate for a less-sweet option. Replace the melted chocolate with cacao powder. Go to thebigmansworld.com for more healthy options.