Road Trip Truffles

Name: Road Trip Truffles
Ingredients: 1 cup creamy peanut butter, stirred well before measuring if you've just opened it; 1/4 cup honey; 1/2 cup quinoa crisps (found in the bulk bins at my Whole Foods; could substitute crushed crisped rice); 1 t good quality Madras curry; 3 T unsweetened shredded coconut; 3 T your favorite whole coffee beans

6 ingredients

5 steps

Ingredients

1 cup creamy peanut butter, stirred well before measuring if you've just opened it
1/4 cup honey
1/2 cup quinoa crisps (found in the bulk bins at my Whole Foods; could substitute crushed crisped rice)
1 t good quality Madras curry
3 T unsweetened shredded coconut
3 T your favorite whole coffee beans

Directions

1

Preheat the oven to 350° degrees. Spread coffee beans on a baking sheet. Roast for 3-4 minutes, until fragrant. Allow beans to cool. Grind in a coffee grinder - not too fine. Combine ground coffee and unsweetened coconut in a small bowl.
2

Line two 8 inch square pans (or similarly sized pan - can be round or even flat) with parchment paper. Pour coffee-coconut mixture in one of pans, as you would bread crumbs for breading.
3

Thoroughly combine peanut butter, honey, quinoa crisps and curry in a metal bowl. Cover bowl with plastic and transfer to the freezer for 15 minutes.
4

Lightly spray a melon baller or size 70 scoop with cooking spray. Scoop peanut mixture (generously if you want golf ball sized, conservative if you want smaller) and form a ball in your hands (it should not be sticky). Roll in coffee-coconut mixture until coated on all sides. Make shape adjustments as necessary. Place on second parchment lined pan. Continue until you have used up all the peanut butter mixture. Freeze in pan overnight.
5

Pack truffles in appropriate road trip snack container and hit the road. They will soften as you travel. Alternatively, if you are planning to eat them sooner, freeze until firm (about an hour or two) and then transfer to the refrigerator. Enjoy!