Ingredients
The following ingredients have 4 Servings
- 40 grams gluten free oat flour*
- 40 grams vegan friendly and gluten free cracker crumbs*
- 40 grams sweetvegan friendly and gluten free biscuit crumbs*
- 395 grams reduced fat coconut milk (can sub for condensed milk if not vegan)
- 190 grams mild tasting nut butter (almond, cashew or hazelnut works well- I used hazelnut)
- 3 tablespoon coconut oil
- 2 tablespoon cocoa powder (optional- for a more chocolate interior)
- Milk/Dark chocolate chunks (melted)
Instruction
- Line a deep baking pan or 9 x 9 inch cake tin with baking paper. Set Aside
- In a large mixing bowl, combine the oat flour, cracker crumbs and sweet biscuit crumbs and mix well.
- In a saucepan, heat the coconut milk, nut butter and coconut oil until fully incorporated. Add the liquid mixture into the dry mixture and ensure it is well combined.
- Pour the mixture into the lined baking pan and refrigerate for 2 hours, or until set.
- In a saucepan, melt the chocolate chunks. While it is melting, form the truffle mixture into small, bite sized balls. Line two plates with baking paper.
- Once chocolate is melted, dip each ball completely in the chocolate and set them on the baking paper to harden. Once chocolate is hardened, serve or refrigerate for optimum freshness.
