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Cocoa-nut Truffles

Source

Erin at Plan to Eat

Ingredients

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1 oz. organic pure and unsweetened chocolate
1 Tbs coconut oil
1⁄2 tsp vanilla
2 Tbs unfiltered honey
1⁄4 cup raw coconut butter
organic pure and unsweetened cocoa powder for rolling

Directions ( Default | Numbered )

In a double boiler, melt the chocolate with the coconut oil, vanilla, and honey until smooth. Remove from heat. Stir in the coconut butter until smooth. Refrigerate until firm.

Using a melon baller or a spoon, roll the chocolate mixture into small balls using your hands. Work quickly, so the chocolate won't get too soft. Roll the balls in cocoa powder. Store truffles in the refrigerator.

  1. In a double boiler, melt the chocolate with the coconut oil, vanilla, and honey until smooth. Remove from heat. Stir in the coconut butter until smooth. Refrigerate until firm.
  2. Using a melon baller or a spoon, roll the chocolate mixture into small balls using your hands. Work quickly, so the chocolate won't get too soft. Roll the balls in cocoa powder. Store truffles in the refrigerator.

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