Coconut Truffles are a healthier version of the traditional truffle. This truffle recipe is plant-based and Paleo diet friendly because it is gluten-free, dairy-free, refined sugar-free. Plus, this recipe is an easy to make candy treat that won’t blow your weight loss plan. If you love mounds and almond joy you will love these.
- 1/2C Raw Slivered Almonds or any Raw Nut
- 1/2C Unsweetened Coconut Flakes
- 1T Virgin Coconut Oil
- 1T Coconut Cream or Full Fat Coconut Milk
- 1T Pure Maple Syrup, Grade B or Raw, Unpasteurized Honey
- Pinch of Himalayan Salt
- Optional —2T Juice of thawed frozen strawberries, to naturally color filling pink
- 3.5 ounce Bar of Dark Chocolate, at least 70% cacao, soy-free like *Pascha Brand Chocolate, see note
DIRECTIONS—in small bowl of food processor or a mini chopper, mix all ingredients. Process until smooth, stirring frequently, and working mixture as you process to incorporate all ingredients well.
Measure a level tablespoon and shape into a small ball until mixture is used up and you have 10-12 balls of equal size. Place on parchment lined plate, cover, and refrigerate.
Break chocolate bar into pieces and add to small double boiler or canning jar in a small saucepan of water. Gently heat water until chocolate is melted.
Using a spoon, dip each truffle ball in the melted chocolate. Place on parchment lined plate, refrigerate until the chocolate hardens.
Note: like more chocolate verses filling? Dip the cooled truffle balls in the melted chocolate a second time. Store truffle bites in the refrigerator until ready to eat.
Spoon leftover chocolate into small candy molds and refrigerate until hard or dip fresh berries into leftover melted chocolate.
About PASCHA Chocolate