I wanted to share a quick, easy treat before the weekend, and these Peanut Butter Honey Truffles seemed like the perfect choice. I make a batch of these little snacks every so often and keep them in the fridge. I learned to make them back in elementary school at a summer day camp. Once a week, between tie die and ceramics class, they would teach us a new recipe. We made easy things like granola and trail mix. Of all the recipes we learned, I liked these truffles the best. They’re made from simple, natural, unprocessed ingredients– peanut butter, oats, honey, and coconut. What could be bad?
Back in camp we made the truffles with whole oats, but over the years I’ve discovered that I like them better when I blend the oats to a powder. They’re perfect for when I need a little protein pick-me-up. The honey satisfies my sweet tooth, and the peanut butter satiates my hunger. They’re very filling; a couple of truffles totally tide me over between meals. They’re also gluten free if you use GF certified oats. They’re really easy to make and you can get the kids involved– they’ll have fun rolling the truffles with you. It’s simple, unprocessed snack food you can feel good about. Shabbat shalom!
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Peanut Butter Honey Truffles
Ingredients
- 1/4 cup oats
- 1/2 cup natural unsweetened peanut butter
- 1/4 cup honey (you can use 3 tbsp for a less sweet flavor)
- 1/2 tsp vanilla
- Pinch of salt (if your peanut butter already has salt, skip this)
- 2-3 tbsp dried shredded coconut
- Pulse the oats in a blender for 30-45 seconds till they become a powdery flour.
In a mixing bowl, stir together peanut butter, honey, vanilla, salt and oat flour.
Roll the peanut butter mixture into 1-inch balls.
Roll each ball in dried coconut to coat.
Place truffles in the refrigerator. Chill for at least 30 minutes.- Serve cold. Store truffles in the refrigerator.
That is definitely going on the list. You’re a genius.
Is there any substitutions for the coconut? I don’t really like it.
Hi Malka! You don’t really need to roll it in anything, once you refrigerate the balls they stiffen up. If you want some texture, you could try rolling them in crushed toasted nuts or crushed cereal (crushed corn flakes might work well). Or, you can buy this kosher certified peanut butter powder that is very low in fat. I add it to my smoothies, it’s awesome stuff! You can find it in my market: https://theshiksa.com/market/fine-foods/assorted-products/bell-plantation-pb2-powdered-peanut-butter-and-pb2-with-premium-chocolate-6-5-ounce-pack-of-2/
Malka, I used to make the same kind of recipe with sesame seeds instead of the coconut. Try it!
Great idea Rachel!
Yum! How about adding cocoa powder, or nibs or…I have a lot of almond pulp left over from making almond milk. I’ve dried it and save it for what I don’t know yet….hmmm
If you don’t mind making it more dessert-y and less snack-y, cocoa nibs would be delish! Cocoa powder would be okay in the mix, but might be too overpowering for the rolling/dusting. If you mix it in, I think it would be great. It’s a fun concept to play with, there are endless variations. Enjoy!
I love the step by step pictures.. Thank you so much
Enjoy your blog, enjoy your recipes…will be making these with my daisy scouts – thanks for posting!
Maryanne, make sure when the daisy scouts are making them they don’t lick their fingers in between rolling the truffles and coating them. I did the same thing with my daisy scouts but made chocolate truffles. They loved the rolling and coating and licking their fingers at the end.
I still love peanut butter and honey on my toast, so I always have these ingredients on hand. Ya gotta know that I’m making these.
I just made these with a few modifications. I used a little maple syrup with the honey – cause I made a double batch and didn’t want to use all my honey. I added three tablespoons of cocoa and used crunchy peanut butter. Hubby loved it!! Now to roll into balls and surprise him at work for sweetest day! Thanks Tori for the recipe!!
Oooh, I’m thinking maple syrup is actually a genius addition! I bet it added a terrific flavor.
I rolled half of them in the coconut before I noticed they did not look the same as the picture at all, the coconut was being pushed into the balls despite soft handling. I refrigerated them and then rolled the other half. Worked out great !
Great tip Shane! Not every peanut butter has the same consistency, so if your peanut butter is softer/more liquid, you may need to refrigerate before the roll. You can also add a little more oat flour to firm things up. Thanks for sharing!
Delicious! Not being a huge fan if shredded coconut. I subsituted with ground almonds.
Flashback- Wow! I used make these with rice krispies as a kid. It was the only “baking” I was allowed to do when I was babysitting my brother, prior my parents came home from work.
Hello, I have not seen peanut butter powder in Australia. I like the sound of it as I am a big fan of all things peanut. What else can you do with it besides smoothies?
Hi! I’ve been subscribed to your emails for a while. I have been searching for a good recipe to use up some natural almond butter – normally I follow recipes exactly, but I couldn’t pass up this opportunity! – and this recipe is perfect!!
I did have to refrigerate the mix before rolling, I was afraid that adding more ground oats would result in the treats being too hard once they were fully refrigerated. I used the full amount of honey, they taste great and I will be trying this recipe with peanut butter. Thanks!!
Terrific! Thanks for reporting back Carolyn.
So delicious and so easy! Great treat for the kids and me!
I would love Marianne’s chocolate truffle recipe. My daughter made these and she LOVES them!!!
Hi Kathleen, I can’t take credit for this. It was on the back of the Eagle Brand sweetened condensed milk can. I went to their website to get the recipe.
http://www.eaglebrand.com/recipes/details/default.aspx?recipeID=3979
Chocolate truffles
3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 tablespoon vanilla extract
COATINGS
Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa, powdered sugar or colored sugars
Instructions
MELT chocolate chips with sweetened condensed milk in large saucepan over low heat. Remove from heat; stir in vanilla.
POUR into medium bowl. Cover and chill 2 to 3 hours or until firm.
SHAPE into 1-inch balls; roll in desired coating and/or decorate with frosting and candies. Chill 1 hour or until firm.
I did not decorate with frosting but used cocoa, coconut, chopped nuts for the coating. Everyone loved them!!
Thanks, Marianne!!
Tori, these sound fantastic! I just saved the recipe – I am going to make them for my Name Day on the 7th of December… I can’t wait!
oooh… these looks so rich! I think one is enough to satisfy my peanut butter tooth.
finally made these for shabbat–AMAZING!!! and so easy. thank you
Great Ellie! So glad you enjoyed them
I learned the same recipe while at the YMCA in middle school summer camps. I’ve made a few varieties over the years: powdered sugar in addition to honey if you have a really sweet tooth; about 4oz of cream cheese & 4 oz of PB for a creamier truffle; could also add protein powder mix, for an on-the-trail snack. Could add 8oz of PB with pulsed Oreos, too.