Welcome back to Scrappy Cooking! Did you know you can use leftover oat pulp to make a delicious oat pulp truffle recipe?

Anyone who makes homemade oat milk knows the struggle of trying to find a way to use the resulting oat pulp. And even once you find a zero-waste recipe that utilizes oat pulp, like these delicious vegan oat cookies, it’s nice to have some diversity.

The beauty of the Scrappy Cooking series is that for many food scraps, there is more than one way to turn them into an amazing dish. Which is how I came up with this oat pulp truffle recipe!

chocolate coated truffles sitting on a white plate

Why You’ll Love This Recipe

  • The main point of Scrappy Cooking is to lower your personal (and household) food waste, which is better for your planet and better for your wallet!
  • In addition to oat pulp (which is basically a byproduct of oat milk), this recipe only requires 4 more ingredients! So simple, so wholesome.
  • The texture of these sweet, indulgent oat pulp truffles is out of this world! I dare you to try this recipe.
  • These little bites of heaven honestly could not be any easier to make! This is a perfect recipe to get your kids involved in making tasty treats.
  • This oat pulp truffle recipe is easy to customize to accommodate an allergy or simple preference.
a bowl of rolled oats sitting on a linen cloth with a wood spoon

How to Make This Recipe

Next time you make oat milk, reserve about a cup to a cup and a half of oat pulp. Make sure it isn’t too wet and runny, or else the truffles may not set properly.

In a bowl, combine the pulp with peanut butter, maple syrup, and salt. Allow it to firm up in the fridge for about an hour. This way, it will be easier to mold into truffles.

Wet your hands with some water, then roll a small amount of your “batter” into a ball. Spread the cocoa powder on a plate and roll each truffle until they are evenly coated in cocoa.

You can enjoy them immediately or store in the fridge for up to 3 days.

2 jars of oat milk sitting on a grey counter with a jar of oats to the right side

Hack It!

  • Cocoa powder may taste bitter to some people. Instead, you can dip your truffles in melted chocolate, roll them in shredded coconut, freeze dried raspberries, or crushed walnuts.
  • If you’re allergic to nuts, this oat pulp truffle recipe works very similarly with sunflower seed of pumpkin seed butter.
  • Feel free to get a little bit creative with your flavors. For instance, you could add some vanilla, cinnamon, orange zest powder, freeze dried raspberries, cocoa nibs, or even a little bit of chilli powder into the mixture.
  • This “batter” also makes an excellent filling for a cookie sandwich!
cocoa covered truffles sitting on a white plate

Other Recipes You’ll Love

Ever since I became a vegan food blogger, my journey has been about making plant-based living easy and accessible. To do that, I launched a meal planner app to help plant-based folk plan ahead (or plant ahead, haha). And now the PlantYou Planner database has over 600 easy, delicious vegan recipes for every occasion! You can use one of the pre-designed meal plans, or create a custom one for you and your family. The planner allows you to toggle the number of servings for each recipe so that no food is wasted, and everyone is fed.

And if you like having all of your recipes in one place, I suggest you get your hands on the PlantYou Cookbook. It has over 140 recipes, all rather affordable and beginner-friendly. In addition, each recipe is accompanied by an infographic to display every ingredient. So far, the book has received an incredible amount of support, which I am eternally grateful for! Plant-based living has never been easier!

chocolate coated truffles sitting on a white plate

The Recipe: Oat Pulp Truffle Recipe

A delicious Scrappy Cooking recipe with only 5 ingredients that anyone can make!
4.80 from 10 ratings
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Servings: 10 truffles
Prep Time: 5 minutes
Resting time: 1 hour

Ingredients

  • 1½ cup oat pulp, start with 1 cup, you can add more if needed
  • ½ cup peanut butter, drippy
  • ¼ cup maple syrup
  • ½ tsp salt
  • 3 tbsp cocoa powder, for coating

Equipment

Instructions 

  • Combine the oat pulp, peanut butter, maple syrup and salt until a smooth batter is formed. Place in the fridge for at least 1 hour until the mixture is more firm, and able to be rolled into balls. 
  • Using clean wet hands, roll the mixture into truffles. Add the cocoa powder to a plate, and roll the peanut butter truffles to coat. Alternatively, roll in shredded coconut or crushed walnuts, depending on preference. 
  • Enjoy immediately, or store in an air tight container for up to 3 days. 
Calories: 146.2kcal, Carbohydrates: 17.2g, Protein: 5.1g, Fat: 7.6g, Saturated Fat: 1.6g, Polyunsaturated Fat: 1.9g, Monounsaturated Fat: 3.6g, Sodium: 173.1mg, Potassium: 155.7mg, Fiber: 2.4g, Sugar: 6.3g, Calcium: 23.3mg, Iron: 0.9mg
Course: Dessert, Snack
Author: carleigh