Y’all know that as the weather gets warmer, I simply do NOT want to be cooped up in the kitchen cooking all day. Don’t get me wrong, I love my time in the kitchen, but when the sun is shining I want to get things done and get outside, so I’m all about the super quick (but still delicious) recipes. These no bake oat fudge truffles are IT y’all – one bowl, zero baking, minimal cleanup, and instant gratification.
They’re rich and chocolatey, gluten free, and made without any refined sugar. They make a perfect dessert or a snack when you need a little pick me up and some energy. I love to pair two with a cup of coffee for a little afternoon treat!
Making no bake oat fudge truffles
These are a breeze to make, and only need one bowl and about 10 minutes of your time. To make them, you’ll need:
- Natural, creamy peanut butter (or use any nut butter you like)
- Maple syrup (or honey works as a substitute)
- Oats (or sub puffed rice if you want a little more crunch)
- Cocoa powder (unsweetened, or use cacao powder)
That’s it! 4 ingredients is all it takes. Just mix the peanut butter, maple, and cocoa powder until you have a thick, smooth batter. Add oats and mix until it’s all well incorporated. Scoop onto a parchment paper lined cookie sheet into 12 balls (I used a cookie scoop), and pop into the fridge to set. Store leftovers in the fridge for up to a week.
No Bake Oat Fudge Truffles
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment paper
Ingredients
- 1/2 cup Peanut Butter natural, creamy
- 2 tbsp Maple Syrup or honey
- 1/2 cup Rolled Oats
- 1 tbsp Unsweetened Cocoa Powder or cacao
Instructions
- Combine maple syrup, peanut butter, and cocoa powder in a bowl and mix until you have a thick, uniform batter.
- Fold in oats and mix until they're fully incorporated.
- Scoop into 12 balls onto a parchment paper lined cookie sheet and put in the fridge. Let chill for an hour or more and enjoy! Store in the fridge.
