Rum truffles with oat flakes

Ingredients for 1 servings:

• 300 g fine oat flakes
• 140 g powdered sugar
• 4 tbsp cocoa powder
• 2 drops of rum flavoring
• 170 g coconut fat, e.g. B. Palmine

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Total time approx. 35 minutes

simple and very tasty snack from my grandma Charlotte

Mix the oats with the powdered sugar (preferably sifted) and cocoa powder. Add the rum flavoring. Heat the coconut oil and add it to the oat mixture while it’s still liquid. Mix everything well. Scoop out small mounds with two teaspoons – that’s how my grandma always did it. I now use a teaspoon. This makes the truffles smaller and more attractive, as they’re rounder. The mounds/hemispheres then need to be cooled so the oil hardens. To save time, I place them on a metal tray and then briefly in the freezer. After a few minutes, the oil hardens. I remove the truffles from the tray and store them in a container in the refrigerator. Alternatively, you can let the truffles harden in the refrigerator, but this will take a little longer. Since the truffles can be kept in the refrigerator even after they’ve hardened, they’re not just for the winter – they’re also a real treat in the summer!