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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

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Credit: Andy Lyons

Recipe Summary test

prep:
45 mins
stand:
5 mins
chill:
45 mins
total:
1 hr 35 mins
Servings:
35
Yield:
35 truffles
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

*Tip

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

Nutrition Facts

69 calories; fat 6g; saturated fat 4g; carbohydrates 4g; mono fat 1g; insoluble fiber 1g; sugars 2g; protein 2g; folate 0.8mcg; sodium 19mg; potassium 26mg; calcium 4mg; iron 0.7mg.
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