White Chocolate Almond Butter Mummies on a wood top with cutlery, straws, peanut butter jar in the background

White Chocolate Almond Butter Mummies

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You don’t need to be scared of mummies in this White Chocolate Almond Butter Mummies recipe. Unless you want to be scared about how amazing they taste. They are so cute it’s spooky. Boo!

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

SERVING SIZE:

8

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PREP TIME:

30 minutes

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COOK TIME:

30 minutes

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TOTAL TIME:

1 hour

INGREDIENTS

½ cup JUSTIN’S® Vanilla Almond Butter
½ cup Old Fashioned Oats
½ cup Shredded Coconut
1 tablespoon Coconut Oil
1 cup White Chocolate Chips
Candy Eyeballs

DIRECTIONS

1. In a large bowl, combine the oats, JUSTIN’S® Vanilla Almond Butter, coconut, and coconut oil. Stir until the mixture forms a dough-like consistency (go ahead, use your [clean] hands).

2. Roll the oat mixture into 2-inch balls.

3. Refrigerate for 30 minutes.

4. Heat the white chocolate in the microwave on 50% power until fully melted, stirring every 30 seconds.

5. Dip each oat ball in white chocolate to coat and set on a cooling rack or wax paper.

6. Drizzle the remaining white chocolate over the dipped oat balls to form the mummy wrap. Place candy eyeballs.

7. Refrigerate for 30 minutes or until chocolate has completely hardened.

This Recipe Serves 8

INGREDIENTS

½ cup JUSTIN’S® Vanilla Almond Butter
½ cup Old Fashioned Oats
½ cup Shredded Coconut
1 tablespoon Coconut Oil
1 cup White Chocolate Chips
Candy Eyeballs

DIRECTIONS

1. In a large bowl, combine the oats, JUSTIN’S® Vanilla Almond Butter, coconut, and coconut oil. Stir until the mixture forms a dough-like consistency (go ahead, use your [clean] hands).

2. Roll the oat mixture into 2-inch balls.

3. Refrigerate for 30 minutes.

4. Heat the white chocolate in the microwave on 50% power until fully melted, stirring every 30 seconds.

5. Dip each oat ball in white chocolate to coat and set on a cooling rack or wax paper.

6. Drizzle the remaining white chocolate over the dipped oat balls to form the mummy wrap. Place candy eyeballs.

7. Refrigerate for 30 minutes or until chocolate has completely hardened.

This Recipe Serves 8

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