So normally I would ramble on about how these are OMG the best ever or how they came to be but I’m going to be honest. Sometimes, I just need chocolate and peanut butter smooshed together NOW (an emergency, you know?) and this was created to remedy that need. Outside of the freezing time, these take no time at all, are really not anything super revolutionary, but they do the trick, and sometimes that is all you really need. As long as you have oats, peanut butter, powdered sugar (or a sweetener) and chocolate, you are on your way to bliss in the form of these peanut butter oat truffles. Also, it’s totally ok to eat 6 in a row, because I’ll confess that I did that in the kitchen yesterday, straight out of the container I stored them in. Just live!
I’ll have a beautiful cake for you next week, it’s my lovely momma’s birthday and the lady wants red velvet, and everyone knows what momma says goes.
- 1 cup peanut butter
- 1/3 cup powdered sugar
- 1/3 cup rolled oats
- 1/2 cup chocolate (melted with a touch of coconut oil (affiliate link))
- In a medium bowl, stir together peanut butter (bonus points if you make your own!), powdered sugar, and oats until combined. Roll into 1/2 inch to 1 inch balls and place on a cookie sheet. Freeze until solid, about 4 hours.
- When truffles are frozen, drizzle or dip into chocolate and freeze until solid, another 2 hours. These can also be drizzled with chocolate before freezing, just make sure all ingredients are cold and peanut butter isn’t getting melty before drizzling with chocolate.
- Makes 10-12 truffles.