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Export 8 ingredients for grocery delivery
Step 1
Mix the butter or coconut oil, maple syrup, and vanilla in the bowl of a mixer (or by hand).
Step 2
Add the oat flour, oats, and mini chocolate chips and stir until completely mixed.
Step 3
Use a small tablespoon sized cookie scoop to shape the dough into balls and set on a parchment-lined cookie sheet. Freeze the dough balls about 30 minutes.
Step 4
Meanwhile, melt dark chocolate with 1 teaspoon coconut oil in a double boiler or in the microwave until smooth. Microwave Tip: Cook in a 4 cup glass measure for 45 seconds to 1 minute and then stir. Most of the chips should be melted. Heat for another 20-30 seconds and stir until all the chips are melted (the key is to stir long enough - if you heat too much, the chocolate can seize).
Step 5
Line another baking sheet with parchment or wax paper and coat one cold dough ball at a time in chocolate - a long fork works best for this, tapping off the excess on the side of the container. Place it on the prepared sheet and continue until all are coated.
Step 6
TIP: Have leftover chocolate? Don't toss it - you can use any leftover chocolate to make a few nut clusters with whatever nuts you have on hand!
Step 7
Refrigerate until the chocolate is set. Store the truffles in airtight container in the fridge for a couple weeks or freeze for up to two months.
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