Ingredients
Scale
- 2 cups coconut milk
- 2 tbsp maple syrup
- 1/2 cup shredded coconut
- 1/4 cup coconut flour
- 4–5 dates, chopped
- 2–3 tbsp cocoa powder (or carob powder for AIP)
- 1/3 + 2 tbsp cup melted coconut butter
- 1 tbsp melted coconut oil
- 1 tsp peppermint extract
Instructions
- Using a medium size sauce pan, combine the coconut milk and maple syrup and set it on the stove on medium heat
- Bring the mixture to a boil and simmer for 90 minutes to reduce. I suggest potentially using a splatter guard as the coconut milk may splatter. Stir the mixture occasionally
- Once the mixture is reduced, stir in the shredded coconut, coconut flour, dates, 1 tbsp of cocoa or carob powder, and peppermint extract
- Allow the mixture to cool in the fridge for 2-3 hours, or overnight
- Once entirely cooled, roll the mixture into small truffles and set aside
- Combine 1/3 cup of fully melted coconut butter with 1 tbsp of melted coconut oil and stir in 2 tbsp of carob or cocoa powder until the mixture looks like chocolate
- Using a spoon, submerge the truffles one by one in the chocolate mixture until evenly coated. Dip twice or make more of the coating if needed.
- Set the truffles on parchment paper and drizzle the top with 2 tbsp of melted coconut butter to give a white drizzle
- Chill in the fridge for 30 minutes or so to let the coating harden
- Serve chilled and enjoy!
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 truffle
- Calories: 132
- Fat: 11.5g
- Carbohydrates: 7.9g
- Fiber: 1.1g
- Protein: 1g