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These chocolaty truffles use coconut oil, unsweetened coconut milk, and unsweetened chocolate, making them lighter on sugar and calories.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Place chocolate and coconut oil in a medium bowl. In a small saucepan bring coconut milk just to boiling; pour over chocolate. Cover and let stand 5 minutes. Stir until smooth. Stir in maple syrup and vanilla. Cover and chill 45 minutes or until just firm enough to shape.

  • Meanwhile, preheat oven to 350°F. Place cashews in a shallow baking pan. Bake 8 to 10 minutes or until toasted, stirring once. Set aside 35 whole cashews. In a food processor cover and pulse remaining cashews and salt until finely chopped. Transfer to a small bowl.

  • Roll chocolate mixture into 1-inch balls. For each truffle, place a whole cashew in center of a chocolate portion and shape into a ball. Roll ball in chopped cashews. Store in the refrigerator. Let stand at room temperature 30 minutes before serving.


We recommend using Scharffen Berger 99% cacao chocolate for this recipe.

Nutrition Facts

69 calories; 6 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 19 mg sodium. 26 mg potassium; 4 g carbohydrates; 1 g fiber; 2 g sugar; 2 g protein; 0 g trans fatty acid; 0 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 1 mcg folate; 0 mcg vitamin b12; 4 mg calcium; 1 mg iron;


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