Healthy Coconut Truffles. Easy to make, easier to eat!
Makes about 12 small truffles
1 3/4 cups unsweetened shredded coconut, divided
2 teaspoons melted coconut oil
3 tablespoons maple syrup or melted honey
2 tablespoons (or more) unsweetened coconut milk
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon sea salt
Place 1 cup of shredded coconut in a food processor along with the coconut oil. Process on high speed, scraping down the sides periodically, until it reaches a paste-like consistency. (It does not have to be completely smooth like butter; some coconut texture is good.)
Add the maple syrup, coconut milk, vanilla, cinnamon, and salt and process until well combined. Add 1/2 cup plus 2 tablespoons of shredded coconut and pulse until just combined. (Feel free to add a little more coconut milk when blending if necessary, I usually do.)
Shape the mixture into balls and roll to coat in the remaining shredded coconut. Refrigerate for at least an hour and up to 5 days.
These truffles have a nice mild flavour and aren’t too sweet. If you’re craving chocolate truffles, as many of us do, add some cocoa powder in with the maple syrup/honey. The amount is up to you: if you like it super fudgy, go for it! This recipe is easy once you’ve done it once or twice and know what you like. You might have to tweak it here and there. Enjoy!