Name: Dark Chocolate Coconut Truffles
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 2 Cups Unsweetened Coconut Shreds*; 3 Tablespoons Maple Syrup; 4 Tablespoons Coconut Oil; 1 Teaspoon Vanilla; Pinch of Sea Salt; 4 Ounces Dark Chocolate Chips (vegan chocolate will work as well)

Description

I love storing these in the freezer for when a chocolate craving hits!

Ingredients

Scale

2 Cups Unsweetened Coconut Shreds*
3 Tablespoons Maple Syrup
4 Tablespoons Coconut Oil
1 Teaspoon Vanilla
Pinch of Sea Salt
4 Ounces Dark Chocolate Chips (vegan chocolate will work as well)

Cook Mode Prevent your screen from going dark

Instructions

In a food processor pulse, the coconut until the texture becomes thick. Add the remaining ingredients (except the chocolate) and do a quick pulse to combine.
Using your hands roll the mixture into small balls and place on a wax lined sheet. Once all the balls have been rolled refrigerate for at least thirty minutes, or until firm.
Microwave the chocolate in a microwave-safe bowl for 20-second intervals at a time until the chocolate is fully melted.
Using a spoon place the balls one at a time into the bowl of melted chocolate and make sure the entire ball is covered in chocolate. Place ball back on wax paper and repeat process until all the balls are completely covered in chocolate.
Place in refrigerator to harden for at least an hour. These stay well if you make ahead of time and keep in the freezer.

Notes

*A FODMAP safe serving of dried coconut shreds is 1/4 cup. Stick to 2 truffles to be safe.

Recipe adapted by Pinch of Yum

Keywords: chocolate truffles, fodmap desserts, fodmap recipe