Step 1

Preheat oven to 350°F and line a large baking tray with parchment paper.

Step 2

Spread the oat flour in an even layer on the tray, and bake for 5-7 minutes until just toasted. Allow to cool. This step is important!

Step 3

Combine the 4 Tbsp. coconut oil and sugars. Stir to combine.

Step 4

Add the cocoa powder, oat milk, salt, and vanilla extract. Stir to combine.

Step 5

Place bowl over a pot of simmering water. Heat, stirring until smooth and the sugar dissolves. Alternatively, use a double-boiler or heat in the microwave on 15 second bursts, stirring in between, for up to 90 second of microwave time. Stir until smooth.

Step 6

Add the almond flour and toasted oat flour. Stir until combined.

Step 7

Cover and chill for at least 30 minutes to firm up.

Step 8

Use an oiled melon baller or teaspoon to scoop 2-teaspoon sized amounts and roll into balls. Place on a parchment lined tray. Batter will be slightly soft so balls will settle down into mounds. Make smaller balls for a great chocolate coating to batter ratio.

Step 9

Once formed, freeze for at least 10 minutes.

Step 10

Place chopped chocolate and 1 tbsp. coconut oil in a heat proof bowl over a pot of simmering water until mostly melted. Remove from heat and stir until smooth.

Step 11

Alternatively, chop chocolate very fine and microwave with the coconut oil in short bursts of 10-15 seconds until starting to melt. Stir after each burst.

Step 12

OPTIONAL: Temper the chocolate. Reserve couple squares of the chocolate. Melt the rest by heating it up to 115°F. Remove from heat and stir until it has cooled to 95°F. Add the remaining chocolate and stir to melt it in until the chocolate reaches 88-91°F.

Step 13

Using forks, dip each truffle in the chocolate and turn until completely covered. Place back on the parchment and drizzle with chocolate or sprinkle with salt. Allow to set completely, either at room temperature or in the freezer.

Step 14

Truffles with chocolate set at room temperature will be shinier and less prone to the chocolate discoloring. Can be stored in the fridge for up to 5 days or in the freezer for 1 month.