This recipe came about when our co-founder woke up one day craving coconut and chocolate at 1am. We quickly had to come up with a recipe to satisfy her craving, as healthily as possible. It took us two tries to get the recipe right: The first time, the truffles came out delicious but a little crumbly and didn’t particularly look aesthetically appetising. However we nailed it the second time around and even added a little Matcha twist to it!
Without further ado, here’s the recipe! We hope you enjoy it as much as we do.
Makes: Around 12- 16 truffles depending on size.
1 cup coconut flakes
3 tablespoons maple syrup/honey
4 tablespoons coconut oil
1 tbsp coconut butter
½ tsp vanilla extract
Optional: 1 1/2 teaspoon matcha powder
Chocolate coating :
½ cup coconut oil, melted
½ cup cacao powder
¼ cup honey/maple syrup
- In a food processor, blitz the coconut flakes, maple syrup or honey, coconut oil, coconut butter and vanilla until mixture becomes sticky. It should hold together if you pinch a small amount with your fingers.
- Optional: Add matcha into the mixture and pulse until well incorporated.
- Form small balls with your hands. Since we’re using coconut flakes, actually rolling the mixture in between your hands will not work. We suggest you mold the mixture into a ball in the palm of your hand using your fingers.
- Place coconut balls in a silicone sheet or parchment paper and refrigerate for about 40 min.
- 10 min before taking the coconut balls out of the refrigerator, whisk the chocolate coating ingredients together.
- Dip the coconut balls into the chocolate mixture and scoop out with a fork or spoon. Let the truffles set in the freezer for 1 min then take out and coat again. Allow the truffles to set for a few minutes in the refrigerator before serving.
Store leftovers in an airtight container and keep refrigerated.
Stay Happy & Healthy !