Fatfree no-chocolate truffles with dates, crunchy oats and carob

baking & sweets

candy

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No chocolate or cocoa and no fat, so no nuts or seeds… You might thing its impossible then to make anything remotely resembling a chocolate truffle. But I think I came pretty close!

Ingredients

Oatmeal – Preferably old fashioned rolled oats
Maple syrup – to coat the oats for crisping.
Coconut flower sugar – to crisp up the oats.
Dates – Use soft wnd moist Medjoul dates. In Holland we have larger (use about 8) and smaller (use about 12).
Carob – both in the ‘dough’ and to roll the balls in
Oat flour – just a little to bind the ‘dough’
Water – at first just half a tablespoon, but if your dates are old or dry you might need more.

Carob

The key element to create these truffles is carob. Carob powder is made from the pods of the carob or locust bean tree (Ceratonia siliqua). Not the beans or seeds inside the pot but the pot itself: the shell. It tastes a lot like chocolate but doesn’t contain any caffeine. It’s not a healing food, but it’s a filler and definitely no no-food!

FAQ’s

Are these truffles vegan?

Yes.

Are these truffles Medical Medium?

Yes, they are gluten, egg, dairy, cocoa and fatfree.

Eight no-chocolate fatfree truffles with dates, crispy oats and carob on a dark brown plate on light background.

Fatfree no-chocolate truffles with dates, crunchy oats and carob

Marjolein

This recipe may contain

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Chocolate truffles that are just a little bit different: without any cocoa, chocolate, fat or oils. And both vegan and glutenfree. With dates, crunchy oats, some oat flour and carob.

Rate Pin Print

Prep Time 10

Cook Time 15

Cooling 3 15

Total Time 3 40

Servings truffles

Calories 81

Course baking & sweets

Dish candy

Cuisine American, European

Holiday Christmas, Easter, Valentine

Equipment

oven at 360F or 180C
oven/baking tray
parchment paper (PFAS-free, non-bleach)
bowl

Ingredients

Crispy oats

¼ cup gf oatmeal, old fashioned rolled oats
1 tbsp maple syrup
1 tbsp coconut flower sugar

Base

8 to 12 Medjoul dates depending on the size
2 tbsp carob
2 tbsp oat flour
½ tbsp water

Surface

3 to 4 tbsp carob

Instructions

Preheat the oven to 360F or 180C. Line a baking/oven tray with parchment paper.
Mix the oats with the sugar and maple syrup. Spread out on the parchment paper.
Put in the oven for 10 minutes, then hussle a bit and put back for 5. Let cool completely.
Mix the dates with the oatmeal and carob. Add just a bit of water if needed. I sometimes use an immersion blender and sometimes a small kitchen aid. Either way, it will get sticky.
dd to a bowl and mix in the crispy oats with a fork.
Make 8 balls out of the dough.
Roll the ball in the carob.
Let them firm up in the fridge for at least 3 to 4 hours.