Healthy Coconut Chocolate Truffles


  • 200g chilled coconut cream
  • 45g nut butter of choice, or tahini if you can tolerate it ... remember my sesame ? (2.5 tbsp)
  • 15g raw cacao (1 heaped tbsp)
  • 40g rice malt syrup
  • 10g coconut flour (1 tbsp)
  • to coat: extra cacao, sesame seeds, shredded coconut... choose whatever your heart desires!


  1. Place the creamed coconut in a medium heatproof bowl, and surround with hot, but not boiling, water

  2. Allow the block to become soft

  3. Squeeze the coconut out and add to a bowl with the remaining ingredients, except for those 'to coat'

  4. Mix really well with your hands (gloves are recommended for this step!), then allow to set in a cool place

  5. Next, take small spoonfuls of mixture and press into balls

  6. Shaving pieces off with a spoon or knife, and then squishing together using the warmth of your hands, works really well

  7. Add your choice of coating ingredient to a shallow bowl and roll the truffles to cover

  8. Store in the fridge, where there will stay quite firm, or the freezer where they will store longer, but set solid

  9. Thank you so much to all-round amazing human being & talented chef @ravenous_rosie for sharing the fodmap friendly ??? ? {www

  10. Thefodmapfriendlyvegan

  11. Com}

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