Holiday season means you are entitled to some treats! However you can make ‘healthier’ versions of traditional treats with just a little bit of imagination. It will be worth all your efforts since you can indulge in these guilt free! During the Diwali holidays , I had made ‘coconut ladoos (balls)‘ which were absolutely a treat and it reminded me of traditional indian ladoos.
Now since the past two weeks I had been fantasizing about making these truffles which are a slight adaptation of the same coconut balls using some cocoa (or carob for AIP). Its amazing what a bit of chocolate does to a treat right? 🙂 I had come across these chocolate almond truffles in a magazine and they looked so pretty with the white center and the chocolate coating that I decided then and there that I had to develop something similar that was AIP!
Well it wasn’t hard at all! I just slightly tweaked my base coconut balls recipe and the chocolate coating uses my ‘5 minute chocolate‘ recipe. So basically I combined two recipes into this one indulgent dessert….and how cute are these truffles right? As for deliciousness, chocolate and coconut go dreamily well together!
These are not very sweet which is perfect…you can have more than one and not feel guilty 🙂 Do try these and lmk how you like them!
Some other Paleo Chocolate treats:
- ¼ cup water
- 1 tbsp grass-fed gelatin
- 2 tbsp water
- 2 tbsp maple syrup (use maple syrup for AIP and stevia or xylitol for keto version)
- ¼ tsp sea salt
- ½ tsp vanilla extract
- ½ cup coconut flour
- ¼ cup shredded coconut]
- melted coconut oil for greasing palms
- ¼ cup raw cacao (or carob ) [use carob for AIP]
- 3 tbsp palm shortening (melted)
- ⅛ tsp sea salt
- 2 drops of vanilla extract
- 1 tbsp raw honey (use raw honey for AIP and xylitol or stevia for keto)
- In a small bowl, add the ¼ cup water and sprinkle the gelatin on top slowly till all of the gelatin is covered with water. Use a fork to spread if required. Keep aside.
- In a small sauce pan, add the measured quantity of water and maple syrup. Add the salt. As the water begins to boil, turn heat to low and add the wet gelatin mixture to the sauce pan and stir till all of the gelatin is completely dissolved. Add the vanilla extract and stir. Turn heat off. Take the sauce pan from the stove and add the coconut flour and the shredded coconut and mix quickly to form a wet doughy mixture. Let cool for about 2-3 mins.
- Grease your palms using some coconut oil and then divide the dough into about 8/10 portions and make rounded balls from each portion by rolling between your palms. Keep the balls on a plate.
- In a small mixing bowl, add the cacao powder (or carob).
- Melt the palm shortening before measuring. Then pour the measured quantity into the bowl with the cacao (or carob). Add the salt, vanilla and the honey. Stir quickly to form a smooth 'chocolate' mixture.
- Immediately dip the coconut balls into this mixture using a spoon and place the coated balls on a tray lined with parchment paper.
- Place the tray in the refrigerator for about 1 hour to set the truffles before serving.
- Store the truffles in the refrigerator.
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