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.