Anti-Inflammatory Cocoa Truffles

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- My Notes -

  • 1 cup Walnut Halves - divided
  • 1 cup Rolled Oats - gluten-free
  • 2 tablespoon Flax Seeds
  • 2 tablespoon Virgin Coconut Oil - melted
  • 4 tablespoon Maple Syrup
  • 2 tablespoon Dark Cocoa Powder
  • 2 teaspoon Vanilla Extract
  • pinch Sea Salt - to taste
  • Coconut Flakes - to taste
  • Hemp Seeds - to taste
  • Preheat the oven to 350 degrees Fahrenheit. On a baking sheet pour the oats on one side and the walnuts on the other side. Bake for 10 minutes. Remove from oven and allow to cool.
  • Chop about half of the roasted walnuts, to make 1/3 cup finely chopped walnuts. Save the other half to sprinkle on your morning oatmeal or to toss into salads.
  • Place the cooled toasted rolled oats and the flaxseeds into a high-speed blender. Blend until the oats turn into flour.
  • Meanwhile in a medium mixing bowl, whisk together the 2 tablespoons melted coconut oil, the maple syrup, the dark cocoa powder, vanilla extract, and sea salt until smooth. Stir in the oat flour mixture and the roasted walnuts.
  • Using your hands form a large “dough” ball. Then make your own individual nut truffle balls. I usually make about 14 from one batch. Roll each ball in your choice of topping (I like dried coconut flakes the best). Store in a container in the refrigerator.
The flavor gets better once the truffles are completely chilled. We usually make them in the evening and then enjoy the first truffle the next day.


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