Truffles are always the best treat because of several reasons:
- they are easy to make.
- they are easy to eat.
- they are usually delicious.
That’s really it. It’s so simple. So when I was hanging out in my kitchen, trying to figure out the best way to indulge in something naughty, but also pretty damn good for you as well, I realized that this was the perfect treat. It wasn’t too big in that I had to pawn off servings just so it didn’t go to waste, and it was pretty easy to grab a respectable serving size, as well.
We’ve all been there: you take out a dish of some decadent dessert just to have a bite. And a bite turns into a well-now-I-have-to-make-it-even-bite. And then that turns into a well-I’ve-already-had-too-much-so-I-might-as-well-keep-going-bite. And then finally that turns into a godammit-this-is-my-LAST-bite-bite.
And all of this, of course, happens without ever leaving the kitchen or even using a plate … right?! Or is that just me??
Anyway, these truffles offered the perfect solution to this dilemma. I just grab one and within two bites I’m feeling satisfied and proud of myself, as well. Not to mention, this really isn’t all that bad for you, either. It’s made of coconut flesh and cacao powder. The worst of it is in the maple syrup and even that is in small amounts. The coconut provides such healthy fats, and within such small amounts (1 truffle is like 1/20th of a coconut) it’s really a great brain-boosting treat!
1 whole coconut meat
2 T coconut butter, melted
1 ½ cups unsweetened coconut shreds (raw, if you can find it)
- Scrape the meat out of a coconut and put in the food processor. Process until completely smooth and a butter is almost formed (5-7 minutes).
- Scrape down the sides as you go.
- Add the coconut butter and maple syrup and process until smooth and incorporated.
- Dump contents into a bowl and add the coconut shreds.
- Mix with a spoon until incorporated.
- Next roll about a tablespoon of the mixture into a ball and place on a flat tray lined with parchment paper.
- Once everything is used up, pop them into a fridge or freezer and allow them to harden.
1/2 cup cacao powder
1/4 cup coconut oil
3 T maple syrup (not raw
1/4 t vanilla
- First, make sure everything you are using is completely dry. Any amount of water will cause the chocolate to seize. Also, make sure everything is room temperature. If anything is cold it will cause the chocolate to harden a bit and may make it difficult to create a smooth sauce.
- Place everything in a small bowl and, using a fork, mix everything until well incorporated.
- Using a toothpick, stick the coconut balls onto the end dip into the chocolate until covered.
- Scrape off any excess chocolate and let the chocolate harden just a bit.
- Then roll them, gently, in the topping of your choice.
- Place back onto the parchment paper.
- Once they are all done, place in the fridge to harden.
And there you have it. A deliciously guilt free treat!