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Truffles are a favorite treat in the McJordan house all year long. There’s no need to wait until December holidays or special occasions to indulge in these delights; you can enjoy them anytime. Plus, they’re fantastic straight from the freezer, making them perfect for a hot summer day!
These truffles are loaded with fiber from oats and dates, along with healthy fats from almond butter and coconut oil. When I first tasted them, they reminded me of “fat bombs.” And while “fat bomb” might not sound tempting, trust me, these are AMAZING.
I actually whipped these up one afternoon at the office, and leaving them in the freezer there was a wise choice. Otherwise, they would have disappeared too quickly with constant access!
This recipe comes from the Two Spoons cookbook by Hannah Sundarani, the mind behind the beloved Instagram and food blog Two Spoons. Before her book was published, I interviewed Hannah for the Joyous Health Podcast, where she shared her Paris experiences, which heavily influence her book’s mouthwatering recipes.
Hannah possesses incredible talent. She created over 100 French-inspired vegan recipes and handled all the food photography herself. What an achievement!
I made two small tweaks to her original recipe. First, I swapped peanut butter for almond butter due to personal preferences—I find that peanut butter can trigger eczema on my hands, but I still indulge occasionally. Whether you use peanut or almond butter, these will not disappoint! I also replaced cake sprinkles with bee pollen for its vivid color and as a great source of B vitamins and immune-boosting nutrients.
These truffles are a delight…
Here’s the recipe, which makes about 22 truffles. *Use sunflower butter for a nut-free version.
This fantastic recipe is adapted from the Two Spoons cookbook by Hannah Sundarani. For best results, enjoy these truffles right from the fridge or freezer, as the chocolate on the outside melts quickly. If you’re serving them at a BBQ or gathering, just set them out five minutes before serving. Even if they start to melt, no one will mind—they’ll be too busy savoring the chocolate!
I’d pair these truffles with:
Spring/Summer Main
Fall/Winter Main
Looking for more deliciously healthy and easy-to-make treats? Check out these similar recipes.
Enjoy!
I can’t wait to try these. I love almond butter, especially the Kirkland brand from Costco, and oats are one of the few grains I can have. I’m excited to dig in. Sharing? Maybe, maybe not!
Haha, your secret is safe with me! Enjoy!
Any suggestions for oat substitutes?
You might try almond flour—it could work really well!
I’m blown away by how delicious and satisfying these truffles are. I followed the recipe to a tee with almond butter. I didn’t have bee pollen, but it was simple to make in a food processor. You won’t be let down. They’re truly a delightful treat. Even my husband loved them. This recipe’s a keeper!
Awesome! So glad to hear you loved them, Diane! Thanks for sharing!
My family and I adore these! I’ve made them at least four times this summer! Thanks for the recipe.
So happy to hear that! I’ll pass your kind words on to Hannah.
Is there an oat swap to make this grain-free?
Yes, you can use almond flour or any ground nut or seed. Start with a 1:1 substitution and see how the texture turns out.
