It’s another snowy day in Denver, which for me usually means adventure time in the kitchen. Having a somewhat insatiable appetite for all things chocolate, I decided today would be a good day to try my hand at some chocolate truffles.
About a week ago, my maid of honor came in to town to spend some time planning wedding-type things with me. We ended up at Barnes and Noble because we’re just a little nerdy, and I came across this book, Paleo Desserts by Jane Barthelemy. It has boatloads of delicious looking treats, of which I took the truffle recipe and tweaked slightly.
Let me tell you, I am so pleased with the results.
Paleo Chocolate Truffles Rolled in Toasted Coconut
Prep time: 10 minutes | Cook time: 15 minutes | Wait time: 1.5 hours | Serves: many
- 4oz. unsweetened bakers chocolate
- 1/2 Cup thick coconut milk
- 1 tsp. vanilla extract
- 1 Cup sweetener of your choice (you can use equal parts baker’s stevia, 1/4 C. honey or equal parts baking splenda)
- 1/4 Cup almond butter
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 Cup unweetened coconut shavings, with 1/4 set aside for later
- Line a medium mixing bowl with wax paper.
- Take the bakers chocolate and cut it into thin shaved pieces. You can also use a fine cheese grater and grate it into tiny little bits. Set aside.
- In a large sauce pan over a double boiler on medium heat, melt down the sweetener, coconut milk, vanilla, almond butter and 1/4 cup coconut shavings. Heat them until the sweetener is completely melted and the almond butter is no longer chunky. Add in the cinnamon and nutmeg. Be careful not to burn the mixture!
- Add the chocolate shavings to the melted mixture and mix in well, until all of the chocolate is melted.
- Set the mixture in the wax paper-lined bowl and let it chill in the fridge for about 1.5-2 hours, or until it’s non-sticky and tough to the touch.
- Lay out the rest of the toasted coconut on a plate.
- Using a small spoon, take out chunks about 1 Tbsp in size, roll them between your hands to form balls, and coat them in the toasted coconut.
Enjoy with a glass of red wine or almond milk. And be careful not to eat too many in one sitting!