Makes 14
Inspired by www.amyshealthbaking.com but with the addition of dates and cashew butter rather than liquid stevia these “truffles” are pretty healthy! I have a Ninja blender with many attachments but I think that a nutribullet would be good too. Buy the flour if you want to or make it as I do in the recipe.
Some text about this recipe…
Ingredients
100g oats or oat flour
15g dark chocolate, chopped
50g medjool dates, destoned (about 3)
1 tbsp cashew butter
½ tsp vanilla extract
60ml cashew milk
200g dark chocolate, melted
Sea salt flakes
Method
- First line a small baking tray or plate with a sheet of baking paper.
- Next make some oat flour!
- Put the 100g of oats into a sharp fast blender or spice grinder and blitz until fine flour is formed.
- Transfer to a bowl.
- Finely chop 15g of dark chocolate and add to the bowl with the oat flour.
- Next remove the stones from the medjool dates and roughly chop them up.
- Put these into the spice blender.
- Add the cashew butter, vanilla extract and cashew milk.
- Blend until completely smooth.
- Tip into the bowl with the oat flour and chocolate.
- Mix everything together using a fork.
- Allow to sit for a minute or two so all the liquid is absorbed into the flour. The truffle filling should be dry enough to roll between your hands but sticky enough to hold together.
- Melt the remaining dark chocolate in a small bowl either over a bain marie or in a microwave. You will need to keep the chocolate warm and melted so I keep mine on my Aga but you could put the bowl over some hot (not boiling) water.
- Divide the truffle into 15g lumps.
- Roll each lump into a sphere between your hands.
- Drop gently into the bowl of melted chocolate.
- Using two forks roll the sphere around until it is completely covered in melted chocolate.
- Lift out and transfer to the baking paper.
- Sprinkle with a small pinch of sea salt flakes.
- Allow to cool completely so the chocolate re-solidifies.