Prep: 30 mins

Cook: 30 mins

Yields: 25

Delicious chocolate and coconut truffles are a perfect bite-sized sweet treat on your SIBO diet to keep the sweet cravings at bay.

Chocolate And Coconut Truffles 786x1024
Imperial
Metric

Ingredients

  • 1 ½ cup shredded coconut, plus extra for dusting
  • ½ cup coconut milk
  • 1 tbs coconut oil
  • 1 tbs honey
  • 1 cup raw cacao butter, chopped
  • ½ cup cocoa powder
  • ½ - 1 tsp stevia

Method

  • Place the shredded coconut, coconut milk, coconut oil and honey in a food processor. Blitz until well combined.
  • Line a baking sheet with parchment paper. Using your hands, take a small amount of coconut mixture and roll it into a ball. Place on the tray and repeat until all of the mixture has been used. Divide the truffles in half. One half will be covered in chocolate, the other half will be covered in coconut.
  • Place the chocolate half in the freezer for 1 hour.
  • Roll the remaining portion in the extra coconut then refrigerate in an air tight container.
  • Once the chocolate truffle portion has frozen, make the chocolate dip. Place the cacao butter in a silicone or heat resistant bowl. Microwave in 30-second intervals until the cacao butter has melted, stirring between each zap.
  • Sift in the cacao powder and stevia, mixing thoroughly to combine.
  • Line a baking sheet with parchment paper.
  • Remove the truffles from the freezer.
  • Working quickly, dip each ball into chocolate then set aside on the baking sheet. They will set quickly. Once the chocolate has solidified, dip into the chocolate again so they have a thick coating on them.
  • Refrigerate for 5 minutes if required.
  • To serve, place all truffles on a plate and serve. They will keep in the fridge in an air tight container for 5-7 days.

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