Crispy Chocolate Truffles
- Prep Time: 15 minutes
- Chill time: 20 minutes
- Total Time: 35 minutes
- Yield: 22 small truffles 1x
Ingredients
Scale
1 cup Simple Mills chocolate brownie thins (80g)
1/3 cup cashew butter (100g)
2 Tbsp coconut sugar (23g)
1 Tbsp oat flour (8g), more if needed
Chocolate coating:
1/3 cup chocolate chips (60g)
2 tsp avocado oil, coconut oil, or grass-fed butter
Instructions
- Crush the brownie thins then combine with the cashew butter, coconut sugar, and oat flour. If it’s super sticky, add 1-2 Tbsp more oat flour.
- Form into balls then place in the refrigerator for 10 minutes while you melt the chocolate. I made 22 truffles for reference.
- Melt the chocolate with the avocado oil. You can put it in the oven at 170ºF for 5 or so minutes or a double boiler on the stove. Mix together until smooth.
- Using a fork, roll the truffles around in the melted chocolate then place onto a parchment paper lined plate.
- Refrigerate for 10 more minutes to harden the chocolate.
- Enjoy! Store leftovers in the refrigerator in an airtight container.
Find it online: https://homecookedliving.com/easy-crispy-chocolate-truffles/
