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Ingredients

For the truffles

100g dark chocolate

50ml coconut cream

20g Mornflake Oatbran

1 tbsp coconut oil

1 tsp vanilla extract

 

For the truffle coating

50g Mornflake Oatbran

Method

Finely chop the chocolate and add to a bowl.  Add the coconut cream and coconut oil to a saucepan and warm gently, stirring to combine. Remove from the heat and pour over the chocolate, whisking until the chocolate has melted and all the ingredients have combined. Add the vanilla extract, oatbran and mix together. Cover the bowl with cling film and place in the fridge to set for a couple of hours.

When the chocolate is almost set, toast the oatbran in a dry frying pan over a medium heat for a couple of minutes until it starts to turn golden. Turn off the heat and tip the toasted oatbran into a wide shallow bowl and leave to cool.

Using two teaspoons, scoop out some of the chocolate truffle mixture and roughly shape into balls using either the teaspoons or the palms of your hands. Put the truffle into the toasted oat bran and roll until lightly coated. Set to one-side and repeat until you have used all of the truffle mixture.  Return to the fridge to set for 1 hour.

Store the truffles in the fridge and eat within 4 days.




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