COOKIE DOUGH TRUFFLES: Vegan & Healthy!

1. If you do not have oat flour and only have rolled oats, place the rolled oats in a high speed blender and pulse until a flour is created. Pour the oat flour into a bowl.
2. Add the salt, almond flour and coconut sugar to the oat flour and mix.
3. In a high-speed blender combine pitted medjool dates, warm water and almond butter. Blend until smooth! If the mixture is not combining well you can add more warm water.
4. Scoop the mixture out of the blender into the bowl of dry ingredients and mix with a wooden spoon until a cookie dough mixture is formed. Add in cacao nibs and mix again. You could use your hands to better combine the ingredients to make the dough!
5. Put the dough in the fridge for 15 minutes to let chill.
6. Meanwhile melt chocolate. Either in a double boiler or microwave (if microwaved do 15 second intervals, mixing in between until melted completely. Once melted add 1 tbsp coconut oil and mix into chocolate until.
7. Line a large baking sheet or plate with parchment paper.
8. Form the chilled dough into balls then dip into the melted chocolate and using two fork lift the truffle out of the melted chocolate letting all the excess chocolate drip. Carefully place it onto the baking sheet lined with parchment paper and repeat this step until each truffle is covered in chocolate. Top off with flakey sea salt!
9. Place the truffles in the freezer for 30 minutes to let chocolate harden and enjoy! I like to store the remaining in the freezer And enjoy throughout the week / month. •