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.
Great Summer Recipes
Paleo Almond Butter Crusted Chicken on parchment papers with cut baby tomatoes and lemon slices on a wooden serving tray

This Paleo Almond Butter Crusted Chicken is anything but average. I’ve added JUSTIN’S® Classic Almond Butter in the marinade to complement the chicken. I also use almond meal instead of bread crumbs and I promise you, the taste isn’t compromised. My family loves this recipe for dinner, and I think yours will too!