Categories: Desserts & SweetsMeatless Lenten Dishes

Lenten Peanut Butter Balls

12 years ago

I have been remiss in posting Lenten desserts, so here’s
a truly simple, tasty, and relatively healthy choice to satisfy your sweet
tooth. This no-bake recipe is somewhat reminiscent of the Tahini-Chocolate Truffles I made for my friend’s Christmas cookie exchange party last December.

Lenten
Peanut Butter Balls

Yields approximately 2 dozen

Ingredients:

1 cup peanut butter, natural, chunky or creamy – the choice
is yours

2 tablespoons honey

1 cup rolled oats, ground in a food processor or blender

¼ cup unsalted nuts, ground (walnuts, peanuts, pecans are
suitable options)

¼ cup currants or chopped raisins (optional)

Options for coating: powdered sugar, unsalted chopped
nuts, toasted sesame seeds

Directions:

1. Place peanut
butter and honey in a microwave-safe bowl. Heat on high power for about 15-20
seconds. Stir until blended.

2. In a separate bowl, mix oats, ground nuts,
currants or raisins, if using. Stir until well-combined. If mixture seems a bit
dry, just keep on mixing!

3. Take a heaping tablespoonful of the combined
mixture and shape into a ball; place on a plate. Repeat until all mixture is used.

4. Roll each ball in your coating of choice. Place
each in a mini muffin paper cup. Chill the peanut butter balls in the
refrigerator for at least an hour, or overnight.

Robyn’s suggestion: To avoid messy hands when shaping, wear non-powdered gloves. You’ll be glad you did!

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View Comments

Gina says:

March 16, 2013 at 4:03 am

These look delicious Robyn, as do your Tahini-Chocolate Truffles! I think I'll try making both and perhaps include some maple syrup.
Robyn says:

March 16, 2013 at 1:37 pm

Gina,I like the idea of adding maple syrup; let me know how it comes out.