I am callin’ these truffles, but loosely. They could also be called nut- and oat-based energy balls coated in chocolate, but it’s not as catchy or enticing. In my opinion. What you need to know is that they are delicious, quick to make, satisfying and good for ya bod. They’re great on their own, on ice cream, as an energy pick-me-up, pre or post-workout bite, whatever you like. —EvE
MAKES ABOUT 12 TRUFFLES
TRUFFLES
¾ cup (60 g) rolled oats
¾ cup (85 g) Brazil nuts
2 tbsp (30 ml) melted coconut oil
2 tbsp (30 ml) maple syrup
CHOCOLATE COATING
1⁄6 cup (40 ml) melted coconut oil
1⁄6 cup (40 ml) maple syrup
1⁄6 cup (19 g) cacao powder
TOPPING
Fleur de sel or other salt
FOR THE TRUFFLES
Grind the oats and nuts into flour. Transfer it to a bowl. Stir in the coconut oil and maple syrup until you have a sticky, thick dough that holds its shape. Shape it into balls and put it in the freezer until solid.
FOR THE CHOCOLATE
Stir together the ingredients until smooth. Dip the truffles in the chocolate; the chocolate should harden pretty fast, so dip them another one or two times if you like. Sprinkle on the salt and put the truffles in the fridge or freezer to enjoy whenever you like! Leave them in the freezer if you want them more firm or the fridge if you prefer a softer texture.