• COCONUT CREAM TRUFFLES
  Sugar-free, Gluten-free, Dairy-free, Grain-Free
  
  Ingredients
  
  ...

  1 cup coconut cream concentrate, aka. coconut butter
  
  3/4 cup virgin coconut oil (soft, but not melted – I like Tropical Traditions’ Green Label Virgin Coconut Oil for this recipe)
  
  1/2 cup coconut milk (Native Forest is BPA-free)
  
  1/2 cup shredded coconut
  
  1 tbsp. high-quality vanilla extract
  
  1/8 tsp. salt
  
  shredded coconut, cocoa powder, carob powder, chopped nuts, etc. for rolling
  
  Instructions
  
  1. In your mixer bowl or food processor bowl, combine the coconut butter and the coconut oil until smooth.
  
  2. With the mixer running, add the coconut milk, followed by the shredded coconut and mix until smooth.
  
  3. Add the vanilla and salt and mix until smooth.
  
  4. The batter will be a little soft, probably too soft to work with. Stick the bowl in the fridge for 30-60 minutes. You want the batter to be firm, but not so hard that you can’t scoop it out easily.
  
  5. Using a small ice cream scoop, scoop out a truffle and then roll it in your hands until smooth. Place on a plate and do this until you have used up all your batter. I like to do all the initial truffles first, and then go back and do the second rolling in whatever coating I am using.
  
  6. If your truffles are still firm enough, you can start rolling them in whatever coating you want. Shredded coconut, cocoa powder, carob powder, and chopped nuts all make lovely coatings.
  
  7. Store these in an airtight container in the fridge or freezer. They taste great cold, but even better if you let them warm up to room temperature! Enjoy!
  
  Source:
  deliciousobsessions.com

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