These no-bake Swedish Chocolate Truffles, made with oats, maple syrup, espresso, cocoa and coconut are the perfect holiday dessert. They’re so easy, gluten-free and always a crowd-pleaser. And if you have a relatively stocked pantry, you probably already have all the ingredients to try them out without waiting.
Serves 10 truffles
1/2 cup rolled oats
1/2 cup maple syrup or date syrup or agave nectar
3 tbsp cocoa powder, unsweetened
1 tbsp cold espresso coffee
1/2 cup coconut oil, at room temperature
1/2 tsp vanilla extract
A pinch of salt
1/2 cup unsweetened shredded coconut
1. Place all ingredients in a food processor (or blender) and blend for a minute or two or until the mixture is relatively smooth.
2. The mixture should be easy to roll. If not, you can always adjust the consistency by adding a little more oats or if your coconut oil has melted, you can place the mixture for an hour in the fridge to solidify.
3. With your hands roll the mixture into 10 golf-sized balls (about 1 teaspoon each).
4. Roll each ball into shredded coconut. Store them in the fridge until ready to eat. These little bites can be stored in the fridge for up to 3 days.
Cheers Xx
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