Chocolate Coconut Truffles - Low Carb
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 16
Ingredients
  • 1½ cups unsweetened coconut, shredded
  • 3 tablespoons almond milk
  • 8 tablespoons coconut oil
  • 3 tablespoons sugar free maple syrup
  • 1 teaspoon vanilla extract
  • 3 ounces high percentage cocao bar, chopped
  • ¾ cup swerve
Instructions
  1. Mix shredded coconut with ½ cup of swerve Add coconut oil, maple syrup, almond milk and vanilla extract. Stir until thick and creamy.
  2. Using your hands, roll 16 tablespoon sized balls and place on parchment lined baking sheet. Freeze for 20 minutes.
  3. Place chocolate in a heatproof bowl over a pot containing an inch of simmering water. The bowl should not touch the water. Stir continuously until chocolate is melted. Add remaining ¼ cup swerve.
  4. Using one or two forks, roll each coconut ball in the chocolate immediately. Refrigerate for 15 minutes.
Notes
Serving size: 1 Truffle (Total recipe makes 16 servings)
Protein 1.06g, Cals 142, Fat 14.88, Carbs 4.06g, Fiber 1.69g, Sugar Alcohol 0.50g — NET CARBS: 1.87g
Recipe by The Low Carb Diet at https://the-lowcarb-diet.com/low-carb-chocolate-coconut-truffles/