Nutella Truffles


  • 2 2/3 cups quick-cooking oats
  • 1 1/2 cups chocolate-hazelnut spread (such as Nutella)
  • 1/4 teaspoon fine salt
  • 1/3 cup natural cocoa powder


  1. Grind 2 cups of the oats in a food processor into a fine powder. Add the Nutella and salt and process until a smooth mixture forms. Add the remaining ⅔ cup of oats and pulse to combine.
  2. Roll level tablespoons of the dough into balls. Roll in the cocoa to coat. Repeat to coat evenly. Refrigerate for at least 1 hour and up to 5 days.
  3. Storage suggestion: Keep the cookies refrigerated for about 5 days.

Tip : For variety, mix in ½ teaspoon ground cinnamon.

Makes 30 cookies| Hands-On Time: 20m| Total Time: 1hr 20  mins


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