This recipe started off as a way to finish some random quantities of oats and almonds in my fridge last week, along with some almond butter that I thought should be eaten in a way that didn’t just involve a spoon stuck in the jar. I had only the vaguest idea of amounts and exact ingredients, but I took notes along the way and boom. I wound up with a deliciously healthy, super quick snack/dessert, packed with a lot of good stuff and a dip in some melted chocolate to elevate them from energy bites to chocolate truffles.
Really, so so good and so easy!
Depending on what you have on hand, this is also a pretty flexible recipe. Coconut flour would work great instead of the oats, and any other finely ground nuts instead of the almonds. Peanut butter instead of almond butter, maple syrup instead of honey. Basically, do what your heart and your pantry tells you!
They are chewy and full of texture, plus the chocolate coating on the inside hardens while the truffles chill in the fridge, which means you end up with a slightly crispy shell to bite into. Sea salt adds a lovely flavour. So perfect! There’s a bit of cocoa in there as well, so you get a delicious nutty, chocolatey truffle.
The truffles need to be chilled before dipping them in chocolate, as well as after so they harden enough to pick up and bite into. You could of course leave off the chocolate because the truffles are delicious even without it. However, they’re prettier and more decadent with it!
This recipe makes a small batch because like I said, I was basically using up leftovers. But feel free to double or triple the recipe as needed. Happy truffling!
- ¼ cup oats (instant or rolled)
- ½ cup almonds
- 1 tbsp cocoa powder
- ¼ tsp salt
- Pinch of cinnamon powder
- ¼ cup almond butter
- 2 tbsps honey or maple syrup
- Optional: 60 gms dark chocolate, melted plus sea salt
- In a blender, blitz the oats to a fine powder. Add to a mixing bowl.
- Next, blitz the almonds till finely ground and add to the bowl along with the cocoa, salt and cinnamon. Stir well to combine.
- Add the almond butter and honey. Mix with a spatula or large spoon to form a firm but pliable dough of sorts. It should clump together when you press it between your fingers. If needed, bring it together using your hands.
- Form into 6 equal sized rounds and place on a plate. Chill in the fridge for 30 minutes. They taste best cold!
- If using the melted chocolate, place it in a small but deep bowl. Dip each truffle in it using a fork and roll it around to coat evenly. Lift and place on a piece of non stick baking paper or a silicone mat. Repeat with the others. Sprinkle with sea salt. Chill for 30 minutes again before digging in.
- Truffles are best stored in the refrigerator so that the chocolate remains firm. Happy eating!
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