Espresso & Cocoa Oat Truffles

with Harraways Rolled Oats

PREP TIME:

10 minutes

SERVES:

15-20

Made with Harraways
Rolled Oats

Ingredients:

• 15 large medjool dates, pitted (or 30 dried normal dates, soaked in hot water for 10 min)
• 1/3 cup Harraways Rolled Oats
• 2 Tbsp dried shredded coconut
• 2 Tbsp coconut oil, melted
• 2 Tbsp cocoa powder
• 1/2 tsp vanilla extract
• 1/4 tsp ground cardamom
• 1 shot espresso, cooled

Method:

1. Mix all the ingredients in a food processor for approximately 1 minute, until the mixture is evenly blended, and it starts to ball up around the blade.

2. Refrigerate the mixture for 10 minutes.

3. Scoop the mixture into heaped teaspoon-sized amounts and roll into little balls.

4. Coat in more cocoa powder or rolled oats.

5. Place back in the refrigerator for a further 15 minutes until firm before serving.

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