Dairy-Free Dark Chocolate Coconut Truffles
 
Prep time
Total time
 
Author:
Serves: 20
Ingredients
  • 1 cup finely shredded (dessicated) unsweetened coconut flakes*
  • 3 Tablespoons melted coconut oil
  • 2 Tablespoons maple syrup
  • 12oz bag of dairy-free semi-sweet chocolate chips
  • 1 teaspoon coconut oil
Instructions
  1. In a medium bowl, combine the coconut flakes, 3 Tablespoons of melted coconut oil, and maple syrup, mixing very well. Place the mixture in the refrigerator for 5-10 minutes to set a bit.
  2. While the coconut mixture is setting, melt half of the dairy-free chocolate chips in a small bowl in the microwave with ½ teaspoon of coconut oil by heating for 1 minute, stirring, and then continuing to microwave in 15-second increments, stirring after each session, until the chocolate is completely melted.
  3. Coat the chocolate molds with the melted chocolate, making sure to coat all the way up the sides. Place the mold in the freezer for 5 minutes for the chocolate to set, then remove from the freezer once set.
  4. Press the chilled coconut mixture - about 1 teaspoon for each truffle - into the chocolate-covered molds, packing well.
  5. Melt the remaining dairy-free chocolate chips in a small bowl in the microwave with ½ teaspoon of coconut oil using the same process as above.
  6. Drizzle and smooth the melted chocolate over the coconut in the molds, making sure to seal all of the coconut in. Return the chocolates to the freezer to set for 10 minutes.
  7. Remove from the freezer, pop the chocolates out of the mold, and enjoy! Store the chocolate in the refrigerator for up to 2 weeks.
Recipe by Grain Changer at http://grainchanger.com/dairy-free-dark-chocolate-coconut-truffles/