Ingredients
Scale
- 1/3 cup pure maple syrup
- 1/2 cup almond or cashew butter (or any nut/seed butter)
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1.5 cups oat flour
- 1 cup white chocolate (use vegan if necessary)
- 2 tbsp sprinkles
Instructions
- In a medium bowl, combine almond butter, maple syrup, vanilla extract, and almond extract.
- Fold in oat flour until a dough forms, then use a cookie scoop to shape the dough into balls.
- Melt white chocolate with 1 tsp coconut oil in the microwave or over a double boiler on the stovetop.
- Dip each ball into the melted chocolate, coating evenly, and place on a parchment-lined baking sheet.
- Quickly sprinkle each truffle with sprinkles before the chocolate sets, then freeze until firm.
- After 15 minutes, remove from the freezer and enjoy!
Notes
- Thoroughly mix wet ingredients before adding dry ones.
- Ensure oat flour is well incorporated into the dough.
- Add toppings before the chocolate coating hardens.
- Store truffles in an airtight container in the fridge for up to 10 days or freeze for up to 90 days.