oat and coconut chocolate truffles

  • 200g unsalted butter, chopped 
  • 100g dark chocolate 
  • ¼ cup (25g) Dutch cocoa, plus extra for dusting 
  • 1½ cups (135g) rolled oats 
  • 1½ cups (120g) desiccated coconut 
  •  ¾ cup (120g) icing sugar
  1. Place the butter and chocolate in a medium saucepan over low heat, stirring occasionally, until melted and smooth. 
  2. Transfer to a food processor, add the cocoa, oats, coconut and sugar and process until combined. 
  3. Roll tablespoons of the mixture into balls. Dust with the extra cocoa and refrigerate until ready to serve. Makes 28.

Tip: Truffles will keep refrigerated for 3–4 days. Dust in the extra cocoa just before serving.

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