Oatmeal Truffles
A beloved little sweet treat that’s hard not to love. These oatmeal truffles are easy to make, packed with delicious ingredients, and perfect when you’re craving something sweet. They make a great afternoon snack, pair perfectly with coffee, or add a little extra coziness to the table.And they’re easy to vary — roll them in coconut and cocoa powder, or dip them in dark chocolate.This recipe does not meet the requirements for the Danish Whole Grain Logo, but it is a great way to incorporate more whole grains into your everyday diet.
Ingredients
- 4 dl fine whole grain oats
- 150 g juicy, soft dates, pitted — preferably large Medjool dates or dates from cardboard boxes
- 3 tbsp good-quality unsweetened cocoa powder
- 3 tbsp strong, cold coffee (or orange juice if making them child-friendly)
- 2 tbsp cold-pressed coconut oil, melted, or softened butter
- 1 tsp real vanilla sugar or the seeds from ½ vanilla pod
Instructions
- Add the pitted dates, cocoa powder, cold coffee (or orange juice), melted coconut oil, vanilla, and a small pinch of salt to a food processor or a good mini food processor. Blend until the mixture comes together into a smooth, creamy date paste.
- Add the oats to the mixture. Pulse briefly until the oats are well incorporated, while still retaining a little texture.
- Tip: If the mixture seems too dry, add another teaspoon of coffee or water. If it’s too sticky, add another spoonful of oats.
- Shape the mixture into small, bite-sized balls (about the size of a small walnut) by rolling them between your hands.
- Roll the balls in coconut or cocoa powder, or dip some of them in dark chocolate or freeze-dried raspberries.
- Refrigerate the oatmeal truffles for at least 30 minutes before serving.