1 1/2 cup oat flour*
1/4 cup almond flour**
pinch of salt
handful of sprinkles
1 tbsp granulated sweetener of choice***
1/2 tsp vanilla extract
1/2 cup nut butter of choice****
1/4 cup maple syrup or honey
1 tbsp almond milk

TIP: If you change the selected flours you might need to adjust the liquids.

*I didn’t have oat flour so I blended gluten free oats and created my own flour. Also, the original recipe used 1 1/4 oat flour and 1/4 cup cake mix that could also be replaced by oat, coconut or almond flour.
** it can be replaced with coconut flour
*** we used raw sugar
****we used cashew butter


In a large mixing bowl, combine all flours, salt, sweetener and set aside.
In a microwave safe bowl or stovetop, melt your nut butter with the maple syrup. Whisk in the vanilla extract and pour into the dry mixture. Mix very well until fully incorporated.

TIP: If batter is too thick, add a tablespoon of milk, until a thick batter is formed. If batter is too thin, add a dash more flour until a thick batter is formed.

Stir in optional sprinkles and form into bite sized balls.
Refrigerate for at least 10 minutes, or until firm.



 2 1/2 cups almond flour
a handful of chopped walnuts (optional)*
1/2 cup flaked coconut
1/4 cup cashew butter**
1/2 cup maple syrup or honey
1 small ripe banana, mashed
1 tbsp almond milk
shredded coconut to cover truffles

*the original version did not have walnuts nor coconut flakes, but it had cinnamon. I do not recommend adding everything, either choose walnuts and coconut or cinnamon. We decided to alter the recipe because the person receiving the truffles does not like cinnamon.. can you believe it?!
**can be replaced for any nut butter


Line wax paper in a large baking dish and set aside.
In large bowl, combine the flour, walnuts, and flaked coconut and mix well.
In a microwave-safe bowl, combine the nut butter and maple syrup and heat until melted. Pour the wet mixture into the dry one and mix well. Add the mashed banana and mix until combined.
Add the milk, and if you adding more if needed until a thick, firm batter is formed.
Prepare the bite sized balls and refrigerate for at least 30 minutes, then cover with shredded coconut and enjoy!