YUUUUUUUMMMMMMYYYYYYY!!!!! Do I need to say more? Last time I made these it was for christmas and for some reason, this is the only time I seem to make these and other typical treats that are made at christmas time, that could be made all year round. This time making them, I had to be quick as it was 30°C outside and I was working with butter. Thats probably why they are made around christmas. You can decorate these any way you like. I used sprinkles and shredded coconut. You can also use chopped almonds or any nuts of your choice. Lets get cracking.

Makes more or less 36(depending on size)


100 g butter room temperature

100 ml sugar

2 tablespoons cocoa powder

1 teaspoon vanilla sugar

400 ml oats(rolled/small)

2 tablespoons coffee

Decorations to taste

How to:

Mix together sugar and butter.

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Add the cocoa powder, vanilla sugar, oats and coffee to the sugar butter mixture and mix well.

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If you don’t have rolled oats, you can pulse the oats in a food processor slightly but be careful not to over mix as it will become a powder. We want some chunks in there.

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Once you have mixed everything together, use a teaspoon to measure out the sizes of the truffles. You can make them as big or little as you like. Roll them by placing the truffle on your palm and with your other hand lightly press down while using circular motions. If you press down, the butter will start to melt and you will make a mess. Just ask my sister what happened last time we made them together.

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Dip each truffle in the decoration of your choice and roll around until completely covered. Store in an air tight container in your fridge and they can last for a couple of months, even though I highly doubt they last that long once you taste one of them.

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Great way to impress guests.

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