Ingredients
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the filling :
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1 cup gluten -free rolled oats (you can use regular rolled oats, but they may not be as sticky)
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1/4 cup unsweetened shredded coconut flakes
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1/4 cup almond milk, plus more if needed
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1 tbsp . maple syrup or agave nectar
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1 tsp . vanilla extract
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1/2 tsp . salt
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the outside :
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2 cups unsweetened medjool dates, pitted and chopped into small pieces
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1/4 cup unsweetened shredded coconut flakes
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1/2 cup desiccated coconut (flaked, sweetened, or unsweetened)
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1 tbsp . coconut oil
Directions
Sub_Title: A Fusion of Thai and Indian Flavors in Every Bite!
Description: These creamy, melt-in-your-mouth truffles are packed with the exotic goodness of Mango Sticky Rice – a traditional dessert from India and Thailand. Made with wholesome ingredients like rolled oats, almond milk, coconut oil, and medjool dates, they’re perfect for satisfying your sweet cravings while staying true to veganism. And best of all? They take just minutes to prepare!
Ingredients:
For the filling:
1 cup gluten-free rolled oats (you can use regular rolled oats, but they may not be as sticky)
1/4 cup unsweetened shredded coconut flakes
1/4 cup almond milk, plus more if needed
1 tbsp. maple syrup or agave nectar
1 tsp. vanilla extract
1/2 tsp. salt
For the outside:
2 cups unsweetened medjool dates, pitted and chopped into small pieces
1/4 cup unsweetened shredded coconut flakes
1/2 cup desiccated coconut (flaked, sweetened, or unsweetened)
1 tbsp. coconut oil
Instructions:
Step 1: Prepare the filling by mixing together the oats, coconut flakes, almond milk, maple syrup, vanilla extract, and salt until well combined. Set aside.
Step 2: Combine the dates, coconut, and coconut oil in a food processor and process until the mixture becomes a thick paste (this will take about 5-7 minutes). Add a tablespoon of water if necessary to help the process along.
Step 3: Divide the date mixture into 1-inch balls and place them on a parchment paper-lined baking sheet. Use a fork to flatten each ball slightly, creating a shallow bowl shape.
Step 4: Scoop a teaspoonful of the oatmeal filling onto each date ball and gently press down to form an even layer. Roll the filled dates back into balls again using your hands.
Step 5: Place the finished truffles in the fridge for at least 30 minutes to firm up. This will also make them easier to handle when dipping later.
Step 6: Melt the chocolate chips in a double boiler or in the microwave in short bursts, stirring frequently. You can also use a combination of both methods to achieve the desired consistency.
Step 7: Remove the truffles from the fridge and dip them one at a time into the melted chocolate, allowing any excess chocolate to drip off before placing them back on the parchment paper. Sprinkle with desiccated coconut, if desired.
Repeat steps 6 and 7 until all the truffles are covered in chocolate. Place the truffles back in the fridge or freezer to set the chocolate (about 15-20 minutes). Serve chilled or at room temperature.
Note: If you prefer a smoother exterior, repeat step 5 after dipping the truffles in the chocolate. The second layer of chilling will help the chocolate harden without becoming too brittle.
Difficulty: Easy
Servings: Approximately 2 dozen truffles
Nutrition Information per serving (calculated without coating):
Calories: 120
Carbohydrates: 17g
Dietary fiber: 5g
Protein: 2g
Fat: 8g
Saturated fat: 1g
Polyunsaturated fat: 4g
Monounsaturated fat: 2g
Trans fat: 0g
Cholesterol: 0mg
Sodium: 10mg
Total Sugars: 11g
Added sugars: 0g
Isomers of fructose: <0.5g
