Chocolate-Coconut Truffles
If you're making these sweets for your kids, remember that chocolate (raw chocolate in particular) can be somewhat stimulating. To avoid turning bedtime into party time, it's safer to make these a daytime snack.
For truffles with a completely smooth texture, a high-speed blender is preferable. Any other blender most likely won't puree the shredded coconut, so the truffles might be a little grainy (though still completely yummy).
4.7
(14)
Chocolate-Coconut TrufflesTara Donne
Recipe information
Yield
Makes about 40 truffles
Ingredients
Equipment
High-speed blender
1/2 cup coconut butter/oil, warmed to soften
3/4 cup agave nectar
2 teaspoons vanilla extract
1/4 teaspoon sea salt
1 cup dried shredded coconut
2 1/4 cups cocoa powder, preferably raw, sifted
Preparation
Step 1
In a high-speed blender, blend the warmed coconut butter/oil, agave nectar, vanilla, and salt. Add the shredded coconut, 1/2 cup at a time, and blend until smooth.
Step 2
Transfer the mixture to a bowl and stir in 2 cups of the cocoa powder until thoroughly combined. Place the bowl in the refrigerator for about 10 minutes or more to set slightly.
Step 3
Place the remaining 1/4 cup cocoa powder onto a small plate. Spoon heaping tablespoons of the chocolate mixture and roll them into balls. Roll these in the cocoa powder. Store the finished truffles in the refrigerator.
Reprinted with permission from Living Raw Food by Sarma Melngailis, copyright © 2009. Published by William Morrow, an imprint of HarperCollins Publishers.
