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Heidi Thornton's Oat Crusted Hazelnut Truffles

Heidi Thornton's Oat Crusted Hazelnut Truffles

Makes 8 truffles

Sometimes you just need a sweet fix. And it's ok to indulge your sweet tooth every now and then. But why not make it a healthy sweet fix?...

Whether it's for morning or afternoon tea, a pre-gym workout or after dinner, one of these truffles will satisfy your sweet tooth and give you a bundle of good nutrition to boot! Instead of loading you with saturated fat and added sugar (like a chocolate bar would), these naturally delicious truffles will provide you with some protein, unsaturated fats, vitamins and minerals. How sweet is that?


This recipe requires a hand blender.

Ingredients

  • 2 tablespoons (30g) Rolled Oats
  • 3 teaspoons Pure Maple Syrup
  • 2 heaped tablespoons Melrose 100% Hazelnut Spread
  • 2 tablespoons (30g) Almond Meal
  • Sea Salt


Method

  1. Place the oats in a hand blender and pulse a few times until crumbly (don't over blend them, you don't want them to become a flour).
  2. Heat a non-stick pan over low heat. Toast the oat crumbles until lightly golden and fragrant.
  3. Turn off the heat and then add 1 teaspoon of maple syrup to the pan, stirring with a wooden spoon through the oats until evenly distributed. The oats will clump slightly. Leave in the pan and set aside.
  4. Place the hazelnut butter and 1 tablespoon of almond meal in a blender, and blend for ~10 seconds. Add another tablespoon of almond meal and blend again for the same. Add 2 teaspoons of maple syrup and pulse until incorporated. Remove the blade from the blender.
  5. Moisten your hands slightly with water. Grab a portion of the mixture - keeping in mind it should make ~8 even-sized balls. Roll it in your palms until smooth and then add it to the oat crumbles in the pan. You might need to press down to get the oats to stick and create an even coating across the ball. You may need to be a little firm and mould it into a ball again with your hands. Set aside on a plate and repeat with the remaining hazelnut mixture.
  6. Lightly sprinkle the truffle balls with sea salt and then pop in the freezer to chill for 10 minutes.
  7. Remove from the freezer once chilled and serve.