White Chocolate Almond Butter Mummies on a wood top with cutlery, straws, peanut butter jar in the background

White Chocolate Almond Butter Mummies

Share on facebook
Share on twitter
Share on pinterest
Share on email

You don’t need to be scared of mummies in this White Chocolate Almond Butter Mummies recipe. Unless you want to be scared about how amazing they taste. They are so cute it’s spooky. Boo!

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

8

Icon of cutting board with knife on top in maroon red

PREP TIME:

30 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

30 minutes

Icon of clock in maroon red lines

TOTAL TIME:

1 hour

INGREDIENTS

½ cup JUSTIN’S® Vanilla Almond Butter
½ cup Old Fashioned Oats
½ cup Shredded Coconut
1 tablespoon Coconut Oil
1 cup White Chocolate Chips
Candy Eyeballs

DIRECTIONS

1. In a large bowl, combine the oats, JUSTIN’S® Vanilla Almond Butter, coconut, and coconut oil. Stir until the mixture forms a dough-like consistency (go ahead, use your [clean] hands).

2. Roll the oat mixture into 2-inch balls.

3. Refrigerate for 30 minutes.

4. Heat the white chocolate in the microwave on 50% power until fully melted, stirring every 30 seconds.

5. Dip each oat ball in white chocolate to coat and set on a cooling rack or wax paper.

6. Drizzle the remaining white chocolate over the dipped oat balls to form the mummy wrap. Place candy eyeballs.

7. Refrigerate for 30 minutes or until chocolate has completely hardened.

This Recipe Serves 8

INGREDIENTS

½ cup JUSTIN’S® Vanilla Almond Butter
½ cup Old Fashioned Oats
½ cup Shredded Coconut
1 tablespoon Coconut Oil
1 cup White Chocolate Chips
Candy Eyeballs

DIRECTIONS

1. In a large bowl, combine the oats, JUSTIN’S® Vanilla Almond Butter, coconut, and coconut oil. Stir until the mixture forms a dough-like consistency (go ahead, use your [clean] hands).

2. Roll the oat mixture into 2-inch balls.

3. Refrigerate for 30 minutes.

4. Heat the white chocolate in the microwave on 50% power until fully melted, stirring every 30 seconds.

5. Dip each oat ball in white chocolate to coat and set on a cooling rack or wax paper.

6. Drizzle the remaining white chocolate over the dipped oat balls to form the mummy wrap. Place candy eyeballs.

7. Refrigerate for 30 minutes or until chocolate has completely hardened.

This Recipe Serves 8

Great Summer Recipes
Dairy Free Chocolate Hazelnut Banana Bread stacked on parchment on two wooden dishes with whole banana on blue background

There’s nothing like warm banana bread for dessert. That is until you add JUSTIN’S® Chocolate Hazelnut and Almond Butter. Did I mention it’s dairy-free? You can thank me later.

 

The Best Nut Butter Granola on white parchment sheet in a gray tray which is on a white cloth on a white background

What makes The Best Nut Butter Granola so great? Well for one, it’s in the name. But it’s also sweet, nutritious, and super easy to make. You can be as creative as you want with this recipe— add walnuts, banana chips, chia seeds, whatever your heart desires! This recipe is great for breakfast or an afternoon snack,. In fact, writing about it made me want to go make it. Goodbye for now.

 

Peanut Butterbeer on clear cup with handle on a rectangular golden serving tray on a light brown top with a black background

This Peanut Butterbeer is wicked good and a great drink for any event. I’ve added JUSTIN’S® Honey Peanut Butter to a cream soda and topped it with coconut whipped cream. I go nuts if I go too long without one of these magical drinks.

 

Thai Peanut Noodles in a black bowl with a spoonful of peanut butter on the side on a gritty gray background with lime slices

Cure your noodle craving and get your daily dose of veggies with this recipe for Thai Peanut Noodles. Creamy JUSTIN’S® Classic Peanut Butter is used to make a flavorful Thai sauce that pairs perfectly fresh summer vegetables and brown rice noodles. It’s as good as take-out and you can make it at home in under 30 minutes.