Coconut Cream Truffles

Coconut Truffles

I didn’t use to be a fan of coconut, it was more the texture that bugged me, I loved the flavor. I’ve been loving it so much this year and a lot of these yummy, healthy dairy/gluten-free recipes usually call for coconut. I still don’t like the long strings of chewy coconut, but when it’s finely shredded or blended, it’s awesome! My favorite still though it having it toasted and crunchy and warm on some ice cream.

There’s so many more butters and oils than I ever knew could be made into butters and oils. This calls for Coconut Butter AND Coconut Oil. Never even knew it could be made into butter… but it does make a creamy  difference!

After mixing in a food processor, roll into balls like this and freeze to firm. Pretty sure they would be good just like this. But why stop at just good when you can have even better!?

Raw Coconut Truffles

Don’cha know chocolate makes everything better?

I used extra dark chocolate that is basically just cacao and chocolate liquer, no dairy, and sprinkled with coconut. See this coconut, this is what I’m talking about… small, finely shredded coconut. Perfect. {I get it from Winco-best price I’ve seen so far too, plus it’s UNsweetened- can’t find that in the other grocery stores, they’re all sweetened, and big thick stringy- no likey}

Dipping truffles

Great truffles! These get eaten up fast, I have to at least double the batch every time I make some.

Coconut Cream Truffles

Coconut Truffles

{Recipe by My Whole Food Life}

15 medjool dates pitted
1/2 cup coconut butter
1/2 cup shredded coconut unsweetened
1 T coconut oil
1 dark chocolate bar (I used Endangered Species 3 oz and 70% cacao.)
2 T milk (I used almond milk)

In a food processor, combine the dates and shredded coconut.  Then, add in the coconut butter and coconut oil.  Pulse until a dough starts to form.  When the dough is formed, roll into bite sized balls and place in the fridge on a lined baking sheet.  Parchment paper works great for this so the balls don’t stick.  Once the balls are firm, heat your chocolate and milk using a double boiler.  Stir constantly until the chocolate is smooth.  Take each ball and roll into the chocolate and place back on the parchment lined sheet.  Put in the fridge for a few hours so the chocolate can set back up.  I should add, when you go to eat one out of the fridge, it will seem hard to bite into at first.  As soon as you chew it though, the coconut melts in your mouth.  Enjoy!

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