Delicious No-Cook Danish Oatmeal Truffles, in a luxurious version with Marzipan! Easy, Elegant and oh so good!! A lovely Mother’s Day treat!
Don’t let yourselves be fooled by that title! I’m not about to start planning cosy picnics and alfresco luncheons just yet. But Spring is definitely in the air. Birds are singing and my garden is slowly waking up from its winter slumber.
After many months of grey skies and cold, intermittent rain, the sun is finally shining. We expect to have temperatures above 15 degrees this weekend. Can’t hardly wait!!
We have a couple of long weekends coming up and I plan to put my feet up and relax. It’s been crazy at work and the husband has been away for a week in scorching India. Being a single working mom is so darn hard (even if it’s only for a week!)
The munchkin has been missing her dad big time and to cheer her up, we made these delicious Havregrynskugler this weekend. Go on, try saying that word…
Now for the real pronunciation of the word, ‘hav-gruns-kooler’. Simple, isn’t it? Danish is a complex language with many ‘silent’ letters and quite a few confounding words. The treats are scrumptious though!
Havregryn means Oatmeal in Danish and Havregrynskugler are simply Oatmeal truffles. They are a popular Christmas treat in these parts and healthier compared to the usual refined flour and sugar laden goodies.
This version is a bit more luxurious though than the usual one, with marzipan and freeze-dried raspberries making it a more gourmet treat. And don’t they look pretty? And they make great gifts too!
The best part about these delicious bites? There is absolutely no cooking involved. None, nada! Isn’t that raw-some??
Havregrynskugler are great pick-me-ups and wonderful to nibble on with your evening tea or coffee. They are also easy enough for kids to make with a little help from their dads as a Mother’s Day treat for Mom!!
If you wanted to make a healthier version, you could skip the marzipan and use dates instead. And use nut butters instead of real butter. It is a really forgiving recipe, which also lends itself to so many variations. Just mix and match to your liking.
If you don’t have freeze-dried berries, you can also roll them in desiccated coconut. Or enjoy them as they are! Either way, they are divine!
Do give these wonderful bites a try and watch them disappear as quickly as they were made! You can thank me later 😉
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- 150 grams Oatmeal
- 50 grams Sugar
- 100 grams Butter, softened (not melted)
- 25 grams Cocoa
- 1 tablespoon Milk
- 75 grams good-quality Marzipan, finely grated
- Freeze-dried Raspberries, to decorate (Substitute with Desiccated Coconut)
- In a large bowl, mix together butter, sugar and cocoa well with your hands until well combined.
- Add the milk and grated marzipan. MIx well.
- Add in the oatmeal a little at a time, and knead well till it forms a soft dough.
- If it seems to dry add a little more milk.
- If it is too wet, add some more oatmeal.
- Roll into small lime-sized balls.
- Spread the freeze-dried raspberries on a plate.
- Roll the balls in the freeze-dried raspberries.
- These can be stored in an air-tight container in the fridge for about 4-5 days.
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Sharing this deliciousness at Angie’s Fiesta Friday with this week’s co-hosts Kaila @ GF Life 24/7 and Laurena @ Life Diet Health and at Saucy Saturdays with Dini, Jennifer, Swayam and Christine.