By Chef: Emily von Euw
Posted: April 14, 2016
These “truffles” may be more appropriately described as nut-and oat-based energy balls coated in chocolate, but that’s not nearly as catchy or enticing. These are delicious, quick to make, satisfying and absolutely healthy. They’re great on their own, on ice cream, as an energy pick-me-up, pre- or post-workout bite, whatever you like. And did we mention they’re covered in chocolate with flecks of Fleur de sel?? Yep, that too.
- 3/4 cup rolled oats
- 3/4 cup brazil nuts
- 2 tablespoons melted coconut oil
- 2 tablespoons maple syrup
- 1/6 cup melted coconut oil
- 1/6 cup maple syrup
- 1/6 cup cacao powder
- Fleur de sel or other salt
To make the truffles
- Grind the oats and nuts into flour.
- Transfer to a bowl. Stir in the coconut oil and maple syrup until you have a sticky, thick dough that holds its shape.
- Shape into balls and put in the freezer until solid.
To make the chocolate
- Stir together the ingredients until smooth. Dip the truffles in the chocolate, the chocolate should harden pretty fast, so dip them another one or two times if you like.
- Sprinkle on the salt and put the truffles in the fridge or freezer, enjoy whenever you like! Leave them in the freezer if you want them more firm, or the fridge if you prefer a softer texture.