Truffles are a year-round treat in the McJordan home. Don’t wait for the holidays in December or a special occasion to make these because you can enjoy them any time of year. They are perfect right out of the freezer making them ideal for a warm summer day!
These truffles are packed with fibre from the oats and dates as well as healthy fats from the almond butter and coconut oil.
When I first tried them they reminded me of fat bombs but if you’ve never heard of a “fat bomb” and this doesn’t sound enticing to you make no mistake, these are AMAZING.
I actually made them while I was at the office one afternoon so I left them there in the freezer. This was a smart move. I think they would have been gobbled up too quickly if we all had 24 hr access to them.
This recipe is from the Two Spoons cookbook by Hannah Sundarani, the talent behind the popular instagram and food blog Two Spoons. In fact, long before her book came out I interviewed her for the Joyous Health Podcast and she shared her experience living in Paris which her book is definitely inspired by as you can tell from the yummy recipes.
She is so talented. Not only did she create more than 100 French-inspired vegan recipes, but she did all the food photography too. That is a major accomplishment!!
I only made two small changes to her original recipe. The first one was to switch from PB to AB (almond butter). Side note: I try to limit my intake of PB because it can trigger eczema on my hands but I do have it every once in a while as a treat. However, whether you make these truffles with PB or AB you will not be disappointed! And I didn’t have cake sprinkles so I used bee pollen instead which is not only a gorgeous colour, but it’s an excellent source of B vitamins, amino acids and immune-supportive phytonutrients.
- 100% plant-based vegan (as is the Two Spoons cookbook)
- Gluten-free (if you use GF oats)
- Packed with healthy fat (eat one, okay maybe two and you’ll be very satisfied)
- Loaded with gut-friendly fibre and phytonutrients
- Super duper yummy!!
Here’s the recipe!
Desserts
Chocolate Almond Butter Truffles
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Ingredients
- 1/2 cup gluten-free old fashioned rolled oats
- 2/3 cup tightly packed medjool dates (about 12 dates) pitted
- 1 cup natural almond butter or peanut butter*
- 1/4 cup maple syrup
- 1 1/2 tsp cinnamon
- 1/2 tsp fine sea salt
- 1 bar (8 oz / 225 g) dairy-free semi sweet chocolate cut into chunks
- 2 tsp coconut oil
- 1-2 tbsp bee pollen
Instructions
- In a food processor, pulse oats until flour-like consistency. Add dates and pulse into smaller pieces. Then add the almond butter, maple syrup, cinnamon and sea salt. Pulse until smooth, doughy consistency.
- Line a baking sheet with parchment. Spoon out 22 even portions of the dough and roll each one into balls. Place the balls on the sheet and place in the freezer until firm, about 15-30 minutes.
- In a small pot, bring water to a low simmer over low heat. Place a heatproof glass bowl on top of the pot or use a double boiler. Add the chocolate chunks and coconut oil and slowly melt stirring as it melts.
- Remove truffles from freezer and roll in melted chocolate using a spoon to manueuvre the ball to coat it entirely in chocolate. Place back on parchment paper. While it's still wet sprinkle with bee pollen.
- Place truffles back into freezer to allow chocolate to harden.
- Remove truffles from freezer 5 minutes before serving. Enjoy!
Notes
Makes approximately 22 truffles.
*For a nut-free option use sunflower butter.
This wonderful recipe is adapted from the Two Spoons cookbook by Hannah Sundarani
These are best enjoyed right out of the fridge or freezer because the chocolate will melt on the outside rather quickly. If you make them for your next BBQ or when entertaining, just take them out 5 minutes before serving. Even if they do start to melt, no one will mind because they will be licking the chocolate off their fingers!
Here’s what I would serve as the main event to go with these truffles:
Spring / Summer
Fall / Winter
Here are some other similar recipes if you’re on the hunt for more treats that are packed with good stuff and are really easy to whip up.
Enjoy!
Joy xo
Ican't wait to try these. Ilove almond butterespecially the kirkland one from costco and oat are one of the few grains Ican eat. Icn't wait to eat these. Imight share them and I might not.
ReplyHaha, no need to share! Your secret is safe with me! Enjoy!
Do you have any recommendations or ideas on what you could use instead of oats?
ReplyYou could try almond flour, that would probably work really well!
I am absolutely amazed how delicious and satisfying there truffles are. I followed recipe exactly as written using the almond butter. I didn't have the bee pollen. Was quick and easy using food processor. They will NOT disappoint. Truly a delicious treat. Even my husband loved them. This recipe is a keeper!!!!!
ReplyAwesome! So happy to hear you loved them Diane! Thanks for commenting!
My family and I love these! I've made them at least 4 times this summer! Thanks for the recipe. :)
ReplySo happy to hear that! I will pass it along to Hannah :)
Is there something to substitute for the oats to make this grain free?
ReplyYes, you could sub in almond flour instead. Or any ground up seed or nut. I would start with a direct 1:1 sub and see how the texture is.