COCONUT OAT TRUFFLES

Judith Mcloughlin developed these easy, energizing treats using staple Irish ingredients for classes she teaches several times a year for the Thomas F. Chapman Family Cancer Wellness program at Piedmont Hospital. While these truffles are great for teatime or after-meal treats, she also likes to make them to pack up for trail hikes with her husband, Gary.

2 cups rolled oats

2½ cups unsweetened coconut flakes, divided

¾ cup mini dark chocolate chips

1 cup natural nut butter (almond, cashew or peanut) ¼ cup raw honey, plus more as needed

1 teaspoon pure vanilla extract

Pinch of sea salt

Heat the oven to 350 degrees. Spread the oats on a large baking sheet and place in the oven for 8 to 10 minutes, stirring once or twice, until the oats are lightly toasted and fragrant. Remove from the oven and let cool.

Place ½ cup of the coconut flakes in a small bowl; set aside. In the bowl of a food processor fitted with a chopping blade, combine the remaining 2 cups of coconut flakes with the cooled oats, chocolate chips, nut butter, ¼ cup honey, vanilla and salt.

Pulse until the mixture is well-blended. Pinch off some of the mixture and squeeze it into a ball with your hands. If it’s too dry to hold together, add a little more honey and give it a few more pulses.

Roll the mixture into 1½-inch balls, then roll each ball in reserved coconut flakes to coat. Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for several months.

Makes 2½- 3 dozen.

Per truffle, based on 2½ dozen: 147 calories (percentage of calories from fat, 54), 3 grams protein, 14 grams carbohydrates, 3 grams fiber, 9 grams total fat (3 grams saturated), no cholesterol, 26 milligrams sodium.