I came home from work this evening and could no longer resist – so I made the most literal [and quick] interpretation I could think of. You could use all Peanut Putter – I used half and half, Almond and Peanut Butters because I don’t usually eat Peanut Butter but still have some buried in the back of the fridge. You could double the Oat Bran if you wanted them firmer. You could coat them in melted chocolate.
They took me about 5 minutes to make [well maybe 10 because of the photos]. I ate 4 with a glass of oat milk. And then, because RJ was out watching Australia get slaughtered in the cricket, I had a bowl of frozen peas for dinner. I did not cook the peas, or even defrost them. Frozen peas, still frozen, eaten with a tiny coffee spoon. Followed by another Peanut Butter Truffle. Welcome to my world.
Peanut Butter Truffles
1/3 heaped c Peanut Butter*
1/4 c Oat Bran*
1 heaped Tbsp Unsweetened Cocoa Powder
Full method in under 100 words
Stir together peanut butter and oat bran.
Scoop peanut butter filling with a teaspoon and drop onto cocoa powder. Roll gently to coat. Set on a plate and freeze for 20 mins or so to firm up. Roll in cocoa powder a second time. Keep refrigerated or frozen.
Makes approximately 15 truffles [when using 1/4 c oat bran]
- You can use all Peanut Butter or mix of almond and peanut, or any other nut spread to tell you the truth. Preferably one with no salt/sugar/added oil.
- For the Oat Bran, start with 1/4 cup and add more, up to approximately 1/2 c, until you are happy with the consistency of the filling. They will firm up with refrigeration.