Low Sugar Coconut Truffles
I was never a big Bounty bar fan. I always preferred Snickers or Milky Ways. But as you know, I have come to appreciate coconut more, and even really enjoy it at times! My coconut & raspberry cake is proof of that.
These little truffles are a truly lovely coconut treat, however. Dairy free, gluten free, extremely low in sugar, and genuinely delicious. They are quite rich, so you only need one or two to fill you up, making them a really great snack. I love to make a big batch and refrigerate some for the week ahead, and then freeze a few for later weeks. They are just so sweet, yummy and handy!
These are super simple to make, too. Literally just a few ingredients that you mix, chill, dip or pour and set.
I love those kinds of simple snacks, don’t you? For more simple ones, check out my 30 Low Sugar Snacks e-book.
These super simple coconut truffles are a perfect (extremely) low sugar, gluten and dairy free, vegan snack. Make a big batch and chill or freeze to keep on hand for easy snacks. Filling, rich, delicious. Low carb, paleo.
- 75 g (1 cup) dried desiccated coconut (unsweetened)
- 2 tablespoons coconut oil
- 2 tablespoons full-fat coconut cream (you can use coconut milk in a pinch but cream is easier to handle)
- 1 drop or 2 of liquid stevia, optional (for added sweetness if you have a sweet tooth - I never bother)
- 50 g (1 and 3/4 oz) 85-90% dark chocolate, chopped
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In a bowl, mix the desiccated coconut with the coconut oil and cream (or milk). Add stevia, if using. Take heaped teaspoons of the mixture and shape into balls. Place on a lined baking tray and place in the freezer for 3-4 minutes until hardened slightly. Melt the dark chocolate in the microwave until almost completely melted (should take about 30 seconds to 1 minute), then stir until everything is melted and smooth. Dip the coconut balls into the chocolate with a fork, or pour the chocolate over them on the tray to cover all of them. It should harden on contact, but if it doesn't, place back in the freezer for another minute. Serve chilled, and keep in the fridge for up to a week, or in the freezer for longer.
