100 grams ground poppy seeds
60 ml warm water
50 grams honey
20 grams butter
1 tablespoon unsweetened cocoa powder
100 grams finely ground rolled oats
Pour the water over the ground poppy seeds and cook over medium low heat until heated through and all of the water evaporates. Remove from the heat and add the butter, then stir until it completely melts and the batter cools down slightly. Pour in the honey and the cocoa powder and blend well. Then add the finely ground rolled oats (the finer you grind them the better) in a few additions, then let it sit until it starts thickening up a bit. Take out tablespoons of the batter and shape into truffles (yields 10 truffles). Decorate them to your likeness, put them in the fridge and let them sit there overnight.
