Coconut-Dark Chocolate Truffles
About 40 truffles
Active Time: 1 hour
Total Time: 4-5 hours (including chilling time)
Nutrition Profile
Low carbohydrate | Diabetes appropriate | Gluten free |
View Our Nutrition Guidelines »
Ingredients
2 cups whole dates, pitted and coarsely chopped (16-18 large)
1 cup boiling water
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup coconut flour
2 tablespoons unsweetened cocoa powder
10 ounces bittersweet chocolate, chopped (about 1 1/2 cups)
1 1/2 cups unsweetened shredded coconut, toasted (see Tip)
Place dates in a small bowl. Pour boiling water over them and
let stand until cool, about 40 minutes. Transfer the dates and liquid to a
food processor. Add vanilla and salt and puree until smooth, scraping down
the sides once or twice. Add coconut flour and cocoa and process, scraping
the sides occasionally, until a thick doughlike paste forms. Refrigerate
until very cold, 2 to 3 hours.
Line a baking sheet with parchment paper or foil. Using 2 teaspoons per
truffle, roll the mixture into about 40 balls.
Place half the chocolate in a microwave-safe bowl and microwave in 30-second
bursts, stirring in between, until it is about half melted. Remove from the
microwave and continue stirring until completely melted. Place coconut in a
shallow dish.
Add about 4 date balls at a time to the melted chocolate. Working quickly,
use 2 forks to roll each ball in the chocolate until coated. Use a fork to
transfer the truffles one at a time to the coconut, letting excess chocolate
drip off first. Sprinkle with coconut to coat. Transfer to the prepared
baking sheet.
When the first batch of chocolate is gone and about half the date balls are
coated, melt the remaining chocolate and coat the remaining balls with
chocolate and coconut. Transfer the baking sheet to the refrigerator and
chill until the chocolate is set, about 1 hour.
Tips & Notes
Make Ahead Tip: Store airtight in the refrigerator for up to 1
week.
Tip: To toast shredded coconut, place in a small dry skillet and cook,
stirring often, until golden, about 5 minutes, or spread in a shallow baking
dish and bake at 350°F until light golden and fragrant, 5 to 10 minutes.
Nutrition
Per truffle: 82 calories; 4 g fat ( 3 g sat , 0 g mono ); 0 mg cholesterol;
12 g carbohydrates; 3 g added sugars; 1 g protein; 3 g fiber; 21 mg sodium;
69 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1/2 fruit, 1/2 other carbohydrate, 1/2 fat
Prettypinkbutterfly
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