Honeybee Peanut Butter Truffles

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Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

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PREP TIME:

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COOK TIME:

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TOTAL TIME:

Maroon colored icon for Justin's nut butter jars

MADE WITH:

INGREDIENTS

For the truffles:

  • 1 cup old-fashioned oats
  • 2 tbsp ground flax seeds
  • ½ cup Justin’s Honey Peanut Butter
  • ¼ cup honey
  • ½ tsp vanilla extract
  • 4-5 pitted dates, softened
  • ½ tsp cinnamon
  • ¼ tsp salt

For the decoration:

  • ½ cup white chocolate, melted
  • 2 tbsp peanut butter
  • ¼ cup dark chocolate, melted

DIRECTIONS

  1. Make the truffle base: In a food processor, blend oats and flax seeds until finely
    ground. Add peanut butter, honey, vanilla extract, dates, cinnamon, and salt. Process
    until a thick dough forms. Scoop small portions and roll into bite-sized balls. Place on a
    parchment-lined tray and freeze for 20 minutes.
  2. Coat and decorate the truffles: Melt white chocolate and peanut butter together until
    smooth. Dip each chilled truffle in the coating, using a fork to fully coat. Let harden at
    room temperature or refrigerate for faster setting. Transfer melted dark chocolate to a
    piping bag (or use a ziplock bag with a tiny snip in the corner). Pipe stripes across each
    truffle and a large dot for the face. Let the chocolate set completely before serving.
INGREDIENTS

For the truffles:

  • 1 cup old-fashioned oats
  • 2 tbsp ground flax seeds
  • ½ cup Justin’s Honey Peanut Butter
  • ¼ cup honey
  • ½ tsp vanilla extract
  • 4-5 pitted dates, softened
  • ½ tsp cinnamon
  • ¼ tsp salt

For the decoration:

  • ½ cup white chocolate, melted
  • 2 tbsp peanut butter
  • ¼ cup dark chocolate, melted
DIRECTIONS
  1. Make the truffle base: In a food processor, blend oats and flax seeds until finely
    ground. Add peanut butter, honey, vanilla extract, dates, cinnamon, and salt. Process
    until a thick dough forms. Scoop small portions and roll into bite-sized balls. Place on a
    parchment-lined tray and freeze for 20 minutes.
  2. Coat and decorate the truffles: Melt white chocolate and peanut butter together until
    smooth. Dip each chilled truffle in the coating, using a fork to fully coat. Let harden at
    room temperature or refrigerate for faster setting. Transfer melted dark chocolate to a
    piping bag (or use a ziplock bag with a tiny snip in the corner). Pipe stripes across each
    truffle and a large dot for the face. Let the chocolate set completely before serving.
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