Peanut Butter and Jelly TrufflesMay 21 2011 by
One of my all time favorite meals as a kid was peanut butter and jelly. My mouth is watering just thinking about it. I’m always trying to come up with new and interesting desserts for my family to have and after making a couple of different ‘truffles’ the idea to make a PB&J one sounded perfect. It took about 4 different tries to come up with the right ratio of peanut to dried fruit but finally I got it right. These really taste like a delicious peanut butter and jelly sandwich! YUM!
- 3 Medjool dates, pitted
- 3/4 cup roasted peanuts
- 1/3 old fashioned oats
- 1 cup dried strawberries
- 3 tbsp strawberry jelly (If you have a hard time finding a jelly that is free of added sugars you can substitute with Naked Apple Butter)
- In a food processor (or powerful blender), process the peanuts and oats until you have a coarsely ground mixture. Transfer the mixture to a small bowl and set aside.
- Place the dates, strawberries and jelly into the food processor and blend until you have a thick paste. Add the peanut mixture back into the food processor and process all the ingredients until throughly mixed.
- Using the palms of your hands form the mixture into 10 bite sized truffles.
- Place the truffles in the refrigerator for 5-10 minutes before serving to allow them to set.
Makes 10 servings.
Serving size 1 truffle.
Nutrients per serving: Calories: 125.5, Cal. from Fat: 50, Total Fat: 5.5g, Sat. Fat: .5g, Carbs: 17g, Fiber: 2g, Sugars: 11.5g, Protein: 3g, Sodium: .5mg, Chol: 0mg
Make sure to store your PB&J Truffles in the fridge in an airtight container for up to a week (if they last that long!).
To make these truffles gluten free make sure to use gluten free old fashioned oats.