Theo’s Peanut Butter Cup Truffles

Rich chocolate, creamy peanut butter. We couldn’t resist combining these delicious peanut butter cups with organic corn flakes, Mesa Sunrise flakes, and Coconut Chia Granola for outrageously good homemade truffles. They’ll store for up to a week for any surprise guests or passing carol singers.

  • 24 servings
  • 5 mins prep, 5 mins cook 10 mins total


  • 12 Theo Milk or Dark Chocolate Peanut Butter Cups, coarsely chopped
  • 2 tbsp coconut oil
  • 2 tbsp coconut milk
  • ⅓ cup each finely crushed Nature’s Path Fruit Juice Corn Flakes, Mesa Sunrise® Flakes and Coconut Chia Granola


  1. Add peanut butter cups, coconut oil and coconut milk to top of double boiler over simmering water.
  2. Heat, stirring occasionally, for 3 to 5 minutes until chocolate is melted and mixture is smooth.
  3. Transfer mixture to a shallow dish and refrigerate for 4 to 6 hours or until firm.
  4. Place each cereal into a separate shallow bowl.
  5. Using a melon baller or teaspoon, scoop chocolate mixture into balls.
  6. Immediately roll each ball into one of the cereals until coated.
  7. Place on a parchment-lined baking tray and refrigerate for 1 hour or until firm.
  8. Store in an airtight container in a cool dry place for up to 1 week.