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Chocolate-Coconut Truffles

Updated February 23, 2016

Cookbook

Living Raw Food

Published by William Morrow

This image courtesy of Joseph DeLeo

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)

CostModerate

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCocktail Party, Cooking for a date

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, raw, soy free, vegan, vegetarian

Equipmentblender

Five Ingredients or LessYes

Moodromantic

Taste and Texturechocolatey, nutty, sweet

Type of Dishdessert

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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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