Anti-Inflammatory Cocoa Truffles

Step 1

Preheat the oven to 350 degrees Fahrenheit. On a baking sheet pour the oats on one side and the walnuts on the other side. Bake for 10 minutes. Remove from oven and allow to cool.

Step 2

Chop about half of the roasted walnuts, to make 1/3 cup finely chopped walnuts. Save the other half to sprinkle on your morning oatmeal or to toss into salads.

Step 3

Place the cooled toasted rolled oats and the flaxseeds into a high-speed blender. Blend until the oats turn into flour.

Step 4

Meanwhile in a medium mixing bowl, whisk together the 2 tablespoons melted coconut oil, the maple syrup, the dark cocoa powder, vanilla extract, and sea salt until smooth. Stir in the oat flour mixture and the roasted walnuts.

Step 5

Using your hands form a large “dough” ball. Then make your own individual nut truffle balls. I usually make about 14 from one batch. Roll each ball in your choice of topping (I like dried coconut flakes the best). Store in a container in the refrigerator.