They taste as good as they look. The ones in the picture are quite large, however if you would like more dainty truffles then just roll them a bit smaller. These make a perfect coffee break treat!
NB: I doubled the ingredients below to make the quantity in the picture!
Ingredients (make roughly 10 large truffles):
200ml almond milk
2tbsp smooth almond butter
1tbsp golden syrup
1tsp vanilla essence
Pinch of salt
1/2 jar Lotus Biscoff spread
1 bar dark chocolate
5-6 Lotus Biscoff biscuits
Blitz your oats in a food processor until they resemble a flour texture.
Throw them in a large bowl along with your almond milk, almond butter, vanilla, salt and golden syrup and mix it all together.
Chop up 3/4 of your dark chocolate into chunks and stir them in.
Roll them into balls (these ones are LARGE, I did these about golf ball size but if you want more delicate truffles then go smaller) and place them in a baking tin lined with grease proof paper - pop them in the freezer for about 30 minutes.
Melt the Biscoff spread in the microwave (about 45 seconds on full power) in a microwaveable jug.
Drop your oat balls into the Biscoff one at a time making sure you cover them completely, then place them back on the same baking tray with paper as before.
Freestyle here: I crumbled some Biscoff biscuits and sprinkled them on top of some, whole biscuits on top of others, rolled a few completely in Biscoff crumbs and drizzled melted dark choc over the rest - get creative.
Pop them back in the freezer for about an hour. After that, take them out and pop them in the fridge if you aren't eating them straight away!
When you are ready to eat them, you could make yourself a nice lil oat milk cappuccino and enjoy a few truffles on the side. Enjoy!
Store these in the fridge.
Love, Soph x
I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!