Thick & Creamy Low Carb Chocolate Coconut Truffles
Considering Spring is in full swing, coconut is the perfect addition to nearly anything and everything, including truffles.
If you like coconut and chocolate, you’ll melt at the taste of these Chocolate Coconut Truffles.
These little truffles are coconut based with coconut oil and drumb role please.. sugar free maple syrup! These truffles will naturally give you the kick of coconut without the fake coconut extract flavor. The shredded coconut and coconut oil brings just the right amount of coconut flavor and chewy texture I was hoping for.
The next step is rolling (this is the messy part!), chilling, then dipping. I found the easiest tactic to be using two forks and dipping it into the melted chocolate. I promise these chocolate coconut truffles are worth the hassle and time.
Make it at home
- Chocolate – Lindt 90% Cocoa Bar
- Unsweetened Coconut – Bob’s Red Mill Shredded Coconut Unsweetened
- Coconut Oil – Viva Labs #1 Organic Extra Virgin Coconut Oil
- Syrup – Mrs. Butterworth’s Sugar Free Syrup
- 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
- Mix shredded coconut with ½ cup of swerve Add coconut oil, maple syrup, almond milk and vanilla extract. Stir until thick and creamy.
- Using your hands, roll 16 tablespoon sized balls and place on parchment lined baking sheet. Freeze for 20 minutes.
- 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.
- Using one or two forks, roll each coconut ball in the chocolate immediately. Refrigerate for 15 minutes.
Protein 1.06g, Cals 142, Fat 14.88, Carbs 4.06g, Fiber 1.69g, Sugar Alcohol 0.50g — NET CARBS: 1.87g