With Christmas coming up, let's talk about chocolate truffles. Yes they are lovely and very chocolatey but they are also high in fat and can quickly become sickening. As an Endogirl, I can't have dairy or refined sugar so these are an UH-mazing alternative!
Today I made these beautiful vegan, gluten-free and most importantly guilt-free chocolate and coconut truffles. They are yummy and light and perfect for a quick dessert or just a chocolate craving. I mean just look at' em beauties!
INGREDIENTS:
(for about 10 small balls)
1 1/2 mug of shredded coconut
2 Tablespoons of coconut cream
1 Tablespoon of raw unsweetened cocoa powder
2 Tablespoons of melted coconut oil
3 Tablespoons of maple syrup
1 Teaspoon of vanilla extract
1 pinch of Himalayan or Guerande salt
METHOD:
In a food processor, mix 1 mug of shredded coconut (keep the rest for later), the melted coconut oil and the cocoa powder until well combined. You may want to scrape down the sides a couple of times.
Add the coconut cream, vanilla extract, maple syrup and salt. Mix again until you get a paste.
Place the remaining shredded coconut on a plate, shape the paste into small balls and roll them into the coconut.
Refrigerate for one hour minimum. They will be perfect after a few hours in the fridge. Enjoy!
Wow. That is an easy recipe. I live chocolate and coconut, so I will have to try this ��✨
ReplyDeleteSo do I Brenda! I love coconut! Tell me how it goes. Currently working on a version with hazelnuts :)
DeleteHi, is it coconut milk or cream,because in the ingredients coconut cream is mentioned but the in the receipe there's coconut milk ?
ReplyDeleteThanks !
Hello Fanny! Good call. It is coconut cream, thanks for asking. I've rectified the recipe. Tell me how it went.
Delete