Healthy Coconut Chocolate Truffles
Ingredients
- 200g chilled coconut cream
- 45g nut butter of choice or tahini (2.5 tbsp)
- 15g raw cacao (1 heaped tbsp)
- 40g rice malt syrup
- 10g coconut flour (1 tbsp)
Coating
- extra cacao
- sesame seeds
- shredded coconut or other desired coatings
Preparation
Place the creamed coconut in a medium heatproof bowl, and surround with hot, but not boiling, water. Allow the block to become soft.
Squeeze the coconut out and add to a bowl with the remaining ingredients, except for those 'to coat'.
Mix really well with your hands (gloves are recommended for this step!), then allow to set in a cool place.
Next, take small spoonfuls of mixture and press into balls. Shaving pieces off with a spoon or knife, and then squishing together using the warmth of your hands, works really well.
Add your choice of coating ingredient to a shallow bowl and roll the truffles to cover. Store in the fridge, where they will stay quite firm, or the freezer where they will store longer, but set solid.