If you’re making these sweets for your kids, remember that chocolate (raw chocolate in particular) can be somewhat stimulating. To avoid turning bedtime into party time, it’s safer to make these a daytime snack. For truffles with a completely smooth texture, a high-speed blender is preferable. Any other blender most likely won’t puree the shredded coconut, so the truffles might be a little grainy (though still completely yummy)
Total Timeunder 30 minutes
Make Ahead RecipeYes
OccasionCocktail Party, Cooking for a date
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, raw, soy free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturechocolatey, nutty, sweet
Type of Dishdessert
- ½ cup coconut butter/oil, warmed to soften
- ¾ cup agave nectar
- 2 teaspoons vanilla extract
- ¼ teaspoon sea salt
- 1 cup dried shredded coconut
- 2¼ cups cocoa powder, preferably raw, sifted
- High-speed blender
In a high-speed blender, blend the warmed coconut butter/oil, agave nectar, vanilla, and salt. Add the shredded coconut, ½ cup at a time, and blend until smooth.
Transfer the mixture to a bowl and stir in 2 cups of the cocoa powder until thoroughly combined. Place the bowl in the refrigerator for about 10 minutes or more to set slightly.
Place the remaining ¼ cup cocoa powder onto a small plate. Spoon heaping tablespoons of the chocolate mixture and roll them into balls. Roll these in the cocoa powder. Store the finished truffles in the refrigerator.
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