It isn’t my birthday, but who doesn’t want some Cake Batter Truffles to nom on all day? I know I do. I’m even bringing the leftovers to work to devour with all of my coworkers. I’m sure we’ll have no problem finishing all of them because they’re just that delicious.
These tasty little treats require no baking and are a healthier version than your typical cake batter truffles. They use Oat Flour instead of white refined flour, Maple Syrup instead of white refined sugar, and Ghee (or coconut oil if you’re making them vegan) instead of butter.
And even though these scrumptiously delicious truffles use cleaner ingredients, you still need to treat it as a dessert. They still have sugar, flour, and (clarified) butter in them. So don’t go ahead and devour all of them like I am going to do today unless you’re working out later. Cardio kickboxing, here I come!
Instead of butter, I chose to use Ghee in this recipe, which is clarified butter. Many of you may see the word butter and freak out thinking it’s so unhealthy for you. Well, Ghee actually has many health benefits for you and is used in Ayurveda and Indian cooking. Because ghee is clarified butter, it actually contains little to no lactose or milk protein, making it okay to consume for those who cannot have dairy. According to the Times of India, Ghee can:
- Benefit the nerves and brain
- Aid with digestion
- Strengthen the immune system
- Increase learning and memory retention.
However, just like the most recent debate regarding coconut oil, ghee contains a lot of saturated fat. Although some studies have shown that ghee can reduce cholesterol, those with high cholesterol should be cautious when consuming large amounts of saturated fat. In fact, anyone should be cautious as not to consume too much saturated fat.
These truffles are super easy to make and don’t require any baking. It took me a total of about 20 minutes to prepare these and coat them with white chocolate.
I coated them in white chocolate mostly so that the pictures would look better but the white chocolate isn’t even necessary. It’s totally optional as they taste so good without it. I actually prefer them without it because I like things on the less-sweet side. But it’s totally up to you!
- 1 Cup Oat Flour
- 1½ Tablespoons Ghee or Coconut Oil, room temperature
- 2 Tablespoons Maple Syrup
- 2 Teaspoons Vanilla Extract
- 2 Teaspoons Nonpareils
- Melting White Chocolate (Optional)
- Place all ingredients into a food processor except for the nonpareils
- Pulse until mixture is well blended
- Spoon the mixture into a mixing bowl and mix in the nonpareils
- Using your hands, form little bite-sized balls out of the dough
- Place the balls on a parchment paper lined baking sheet
- Place them into the refrigerator while you melt the white chocolate coating
- Follow the directions on the bag for melting the white chocolate
- Once it is melted, take the balls out of the refrigerator and dip them in white chocolate to coat
- Place back onto parchment paper and return to the refrigerator until the white chocolate hardens
- When white chocolate is hard, take out and serve and enjoy!