Canned Time: Peanut Butter and Jelly Truffles

Peanut Butter and Jelly Truffles - Sugar & Dairy Free

The inspiration for these truffles started out to be this wonderful recipe for

Creamy Mixed Berry White Chocolate Crumble Bars.
From Averi Cooks

Well............they didn't quite work out when I tried to adjust them to Dairy and Sugar Free...Oh well.
Try Averie's recipe to try those beauties. But my Peanut Butter and Jelly version is darn good too.

Here's what mine turned out to be in the end:

Peanut Butter & Jelly Truffles
1 2/3 Cup Coconut Flour
1 Cup Old Fashioned Steel Cut Oatmeal (you could use either quick oats or regular)
4 Oz. Softened Organic Vegetable Spread like Earth Balance

Mix dry ingredients and then add in:

1 tsp. Liquid Vanilla Stevia ( I used NuNaturals brand)
1 Cup of Nut Milk Creamer ( I used an almond / cashew creamer this time, Coconut would be fine)
1 Cup unsweetened Peanut Butter softened in the microwave but not melted
1 Cup of shredded Coconut

When all this is stirred in together, fold in 2 Cups of frozen mixed berries.
I used my hands to blend everything together evenly, sometimes fingers just work better than spoons......add more creamer if the dough is too try to stick together.

Chill the batter in the fridge until you can roll spoonfuls into large balls. Freeze the balls until they are firm.

Roll the frozen Peanut Butter and Jelly balls in Cocoa Powder.

Add in some Stevia Powder to the Cocoa if you want them really sweet.

Keep the truffles in the fridge sealed for storage. They taste better a little thawed though.

I drizzled some melted dark chocolate on the

tops of these for added sweet but they are

fine without it.

They taste like little PB & J's dipped in Cocoa.

The recipe should make 24 large 1 1/2 inch balls or up to 30 if you used less batter for each one.