1-1/4 cup unsalted peanut butter
1 cup dark cocoa powder
1t pure vanilla extract
4-6T honey, to taste
2T rum or triple sec (optional)
1T cinnamon (optional)
milk or water, as needed

Coatings:

cinnamon
raw sugar (large-grain)
finely chopped walnuts
powdered sugar

Directions:

1. Combine peanut butter, cocoa powder, vanilla, honey, rum (if using) and cinnamon (if using) in a food processor and blend until well combined.

2. Taste the mixture to see how dry it is. If it sucks the moisture out of your mouth add milk, water or more rum/brandy 1T at a time and blend. Repeat until a creamy but dry consistency is achieved, but don’t add too much liquid. If you squeeze the mixture and liquid squeezes out, you’ve added too much.

3. Place the cinnamon, sugar, walnuts or other coating in a small bowl. Remove mixture from food processor and work the ball with your hands to make sure everything is evenly incorporated. Form into ~3/4″ diameter balls using the heat of your hands to keep the mixture soft and workable. Drop the balls, two at a time, into the bowl and shake it around until all sides are coated. Repeat until all of the mixture is used.

4. Makes about 40-50 truffles. Keep them in a sealed container in the refrigerator.