Ingredients

• 1/2 cup gluten-free old fashioned rolled oats Ingredients
• 2/3 cup tightly packed medjool dates (about 12 dates) pitted Ingredients
• 1 cup natural almond butter or peanut butter* Ingredients
• 1/4 cup maple syrup Ingredients
• 1 1/2 tsp cinnamon Ingredients
• 1/2 tsp fine sea salt Ingredients
• 1 bar (8 oz / 225 g) dairy-free semi sweet chocolate cut into chunks Ingredients
• 2 tsp coconut oil Ingredients
• 1-2 tbsp bee pollen Ingredients

Instructions

1. In a food processor, pulse oats until flour-like consistency. Add dates and pulse into smaller pieces. Then add the almond butter, maple syrup, cinnamon and sea salt. Pulse until smooth, doughy consistency.
2. Line a baking sheet with parchment. Spoon out 22 even portions of the dough and roll each one into balls. Place the balls on the sheet and place in the freezer until firm, about 15-30 minutes.
3. In a small pot, bring water to a low simmer over low heat. Place a heatproof glass bowl on top of the pot or use a double boiler. Add the chocolate chunks and coconut oil and slowly melt stirring as it melts.
4. Remove truffles from freezer and roll in melted chocolate using a spoon to manueuvre the ball to coat it entirely in chocolate. Place back on parchment paper. While it's still wet sprinkle with bee pollen.
5. Place truffles back into freezer to allow chocolate to harden.
6. Remove truffles from freezer 5 minutes before serving. Enjoy!