Friday, March 15, 2013

Lenten Peanut Butter Balls

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

Lenten Peanut Butter Balls
Yields approximately 2 dozen

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

 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! 


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

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