Jonny: What’chya writing about?

Me: Not sure. Probably, how I can’t even take a crap without someone asking me what I’m up to.

Ah yes, the glamorous life of a work-from-home-mom.

Seriously, though. It can be rough… Juggling every tiny aspect of your life from the even tinier little ‘office’ that doubles as a toy drop zone ain’t easy, but it sure is fun.

Exhibit A: I’m currently typing while standing up and down, pretending to be shocked every time I land on the whoopie cushion that my four year old is ‘sneaking’ under my tush.

Exhibit B: When I decide it’s time for a break from the doldrums of actual work, I can skip on out to the kitchen and just make stuff. Good stuff, like peanut butter truffles rolled in banana chips.

Odds are, I’ll have two little ‘helpers’ following close behind. Which inevitably means a giant mess to clean up, but still… waaaaay better than reheating left overs in the smelly microwave of a communal office kitchen. Am I right?

The best part about these peanut butter truffles is they’re simple to throw together, and pretty much guilt free. And, OMFG. So good.

Peanut Butter Banana Chip Truffles
(makes around 20)
1/2 cup finely shredded unsweetened coconut (Love Bob’s Red Mill Brand)
1/2 cup almond or cashew flour (Again, Bob’s Red Mill)
1/2 cup smooth peanut butter
1/4 cup honey
1 tsp vanilla extract
1 cup banana chips (crushed)


To crush the banana chips, put them in a large ziplock bag and crush them with a rolling pin. Very therapeutic. Pour the crushed chips onto a plate and set them aside.

Line a sheet pan with parchment paper. In the bowl of a food processor, add the dried coconut, almond flour, peanut butter, honey and vanilla and pulse to combine. The texture should be similar to a smooth, soft dough. If the mixture seems too wet, add a bit more almond flour to thicken to playdough consistency.

Form 1″ round balls of the peanut butter mixture, then roll them in the crushed banana chips, pressing gently so they stick, right good. Arrange the truffles in rows on the prepared sheet pan, and give them a little chill for 30 – 40 minutes.


The texture of these little beauties is like buttah. And, did I mention guilt free? Yeah, that means you can eat as many as you want.

You’re welcome.