Olivia Moore x Oaty Chocolate & Spice Truffles
Serves 10
10 minutes prep time | 10 minutes Processing Time
The perfect yummy treat with Harraways oats, dates, and warm spices. Perfectly indulgent and great if you're on the go!
-
Plant based
Nutritional Information
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Products used in this recipe
Rolled Oats 800g
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100g Harraways Rolled Oats
- 200g dried dates, soaked in hot water for 30 minutes and drained
- 100ml melted coconut oil
- 1/4 cup maple syrup
- 1/4 cup cocoa powder
- 1/8 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt
Ingredients
Olivia Moore x Oaty Chocolate & Spice Truffles
Serves 10
10 minutes prep time | 10 minutes Processing Time
The perfect yummy treat with Harraways oats, dates, and warm spices. Perfectly indulgent and great if you're on the go!
-
Plant based
Nutritional Information
Share
-
100g Harraways Rolled Oats
- 200g dried dates, soaked in hot water for 30 minutes and drained
- 100ml melted coconut oil
- 1/4 cup maple syrup
- 1/4 cup cocoa powder
- 1/8 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt
Ingredients
Method
- Preheat the oven to 160°C fan bake.
- Place half of the oats in a baking tray and bake for 10 minutes, until lightly golden and fragrant. Allow to cool.
- Add dates, coconut oil and maple syrup to a food processor and blend until a rough paste.
- Add cocoa powder, cinnamon, ginger and salt, and blend until a thick, smooth paste. Transfer to a bowl and stir through the toasted oats until well mixed. Set aside in the fridge for an hour or so, until firm.
- When firm, use oiled hands to roll small amounts of the mixture into measures of the mixture into balls about the size of a golf ball.
- Scatter the remaining 50g oats onto a plate and roll each ball through it to fully coat. Transfer to a plate and refrigerate for 3 hours or overnight, until firm.
- Store in the fridge, and enjoy chilled.
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