These little truffles feel so decadent but are a much healthier version that are great to have in the fridge for when you need a chocolately pick me up!
This recipe makes eleven 20g truffles.
- 75g oats
- 90ml chocolate hazelnut butter
- zest of 2 oranges
- 3 medjool dates
- pinch of salt
- 50g orange flavoured dark chocolate
- Heat the oven to 180 degrees Celsius and toast the oats for around 5 minutes, until they start to brown.
- Remove the oats from the oven and blitz into a powder in a blender or food processor.
- Chop up the medjool dates (removing the pit) and add them to the blender / food processor with the hazelnut butter, orange zest, oat powder and salt. Blitz everything together and then tip into a bowl.
- You want to work quickly now so the mixture doesn’t dry out – this makes them a little more difficult to roll.
- I weigh out 20g for each ball, but you don’t need to be this precise if you don’t want.
- Squish the mixture between your fingers to warm it up slightly – this will make them easier to roll. Then gently roll into a ball and place in a dish on top of some parchment paper. Do the same for the rest of the mixture.
- Melt the dark chocolate and, one at a time, coat the little balls in the chocolate and put back on the parchment paper. I find its easiest to just drop the truffle into the melted chocolate and roll it around using a little spoon.
- Put them in the fridge to set the chocolate and then store in an airtight container in the fridge.