• 1 cup of Les Brutes natural PVT
• 1 cup of quick-cooking oats
• ½ cup of tahini (or nut butter)
• 1/3 cup of store-bought or homemade caramel
• ½ tsp fleur de sel (and a little more for decoration)
• 1 cup of chocolate chips

1. Line a large plate with parchment paper or a silicone mat.
To book.
2. In a food processor, pulse the TVP with the oat flakes to...
to reduce their size.
3. Add the tahini, caramel and fleur de sel, then pulse again until
obtaining a texture that holds its shape well.
4. With wet hands (to prevent sticking), shape about fifteen
1 oz (2 tbsp) balls.
5. Melt the chocolate in a double boiler.
6. Dip the balls in the chocolate to coat them and place them
on parchment paper.
7. Decorate with a little fleur de sel and a drizzle of caramel.

Let it rest for at least 30 minutes in the refrigerator before enjoying!

They can be kept for one week in the fridge or three months in the freezer, in a container
hermetic.

Recipe and photo credit: @PassionBouffe