Peanut Butter Truffles

Directions

1. In a food processor, crumble graham crackers until there are no lumps of larger crackers left. Place in a large bowl and set aside.
   

2. Next crumble almonds in the food processor using pulsing action (so as not to create almond butter). Add to the bowl with graham cracker crumbles.
   

3. Sift 2 Cups powdered sugar into the bowl with graham cracker and nut crumbles. Mix ingredients together until thoroughly blended.
   

4. Fold in melted butter and crunchy peanut butter until mixture becomes moldable and capable of holding shape.
   

5. Prepare a cooling rack or baking sheet with parchment paper. Using a melon baller or spoon portion out truffles, rolling between your hands to form approximately 1 inch balls. Place balls on your prepared sheet or rack and allow to set for roughly 20 minutes, preferably in the refrigerator.

6. Once the truffles have chilled, melt the chocolate chips* until smooth, adding Avocado Oil if needed to thin chocolate. Individually dip the truffles in the melted chocolate and set back on your sheet or rack. Before the chocolate cools & hardens, sprinkle each truffle with a pinch of Montana Mex Sweet Seasoning to finish.  

   
   

   Enjoy!