Years ago, my husband’s aunt used to make peanut butter truffles. The recipe basically consisted of peanut butter, butter, and chocolate. For all the peanut butter lovers in the family, this was heaven, but after one too many belly aches, I decided the same flavor could be reborn into a healthier version.
2 cups rolled oats
1 cup shredded coconut
1 cup natural peanut butter
1 cup pumpkin pie filling (Libbys or similar)
1/2 cup pure maple syrup
3/4 cup finely chopped walnuts
3/4 cup mini chocolate chips
3 tbsp. white chia seeds, ground
2 tsp. vanilla extract
Mix vanilla extract with peanut butter, pie filling, and maple syrup and set aside. Use a food processor to gently pulse walnuts and oats, then add chia seeds. Pulse gently to combine and then pour the dry mixture into the peanut butter mixture and fold in the mini chocolate chips. Note: I use a coffee grinder to grind up the chia seeds; you can add them whole, but they do get stuck in your teeth so I prefer to grind them first. Just omit this ingredient if you can’t find them or don’t have them around the house. Add the mini chocolate chips last if using. Gently press together into a bite size ball. Makes about 25 bites.