There is a little story behind how this chocolate truffle recipe came about.
I am Eileen, a guest blogger from WellnessAndWorkouts.com. I home educate my six children. A few years ago, we were studying world geography. The curriculum we used came with recipe suggestions for each country we studied. It was a fantastic time of trying many wonderful foods from all around the world.
The chocolate truffle recipe was especially great!
Then we went on the GAPS Diet.
We got to the point in the diet where we could add some really enticing foods, such as coconut and chocolate. My oldest daughter, who loves to cook, pulled out the old truffle recipe one day. She saw some of the ingredients, such as powdered sugar and corn syrup, and knew that the recipe was not possible for us anymore.
Or was it?
I am always grateful when my daughter uses her resourcefulness to help our family. And I am grateful I have let her have access to our kitchen, and the ingredients in our pantry. But I have probably never been more grateful for those things than the first time she offered me one of these delicious, healthy, melt-in-your-mouth treats!
It is hard to say which will surprise you more--how amazing these taste and feel in your mouth, how healthy they are, or how quick and easy these are to make!
No Bake, Grain Free, Dairy Free, GAPS/SCD
Total time from start to finish: 35 minutes (15 minutes prep time, 20 minutes freezer time)
Tools you will need:
1 medium sized mixing bowl
1 wooden or bamboo spoon
1/2 cup & 1 cup dry measuring scoops
1 teaspoon measuring spoon
1 small scoop
a roughly 12” x 12” square of unbleached parchment paper (we bought a roll from Amazon)
a food storage container, if you plan to make them ahead of serving.
1/2 cup Coconut Oil
1/2 cup Raw Honey
1/2 cup Cocoa Powder
1 teaspoon Vanilla
2 cups Flaked Coconut
1 additional cup Flaked Coconut, to coat the truffles
Makes about 32 Truffles
Mix the coconut oil, honey, cocoa powder and vanilla in a medium sized mixing bowl with a wooden or bamboo spoon until mixed thoroughly. Add 2 cups of flaked coconut, and mix till the coconut is evenly distributed through the mixture. Use a small scoop, and form into balls. Roll the balls in the extra 1 cup of flaked coconut. Place on a plate lined with a square of unbleached parchment paper and place in the freezer for about 20 minutes. Then serve, or move to a sealed container in your refrigerator until you would like to serve them.
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