Yesterday I had a real craving for something sweet and nothing seemed to hit the spot. I began with a google search and a rummage through my cupboards and discovered that I had just the right ingredients to mix up a healthier alternative to many of the sweet treats available on the shop shelves. This recipe is gluten free, grain free, dairy free and suitable for anyone following the GAPS diet, which is known for digestive support and healing. When browsing the supermarket, I find it fairly difficult to find food products which are gluten or dairy free but have not substituted these with others ingredients or additives which can make the product taste great but ultimately lowers the health and nutritional value of the product.
This truffle recipe takes around 30 mins from start to finish, involves no baking and really is delicious. It will make approximatly 30 truffles, but of course you can half the ingredients to make half the amount. Remember prior to getting creative in the kitchen, ensure you have a clear working space and its advisable to wear an apron. Most importantly don’t forget to thoroughly wash your hands!
What do you you need?
- 1/2 Cup of Organic Virgin Raw Organic Coconut Oil
- 1/2 Cup of Raw Honey
- 1/2 Cup of Cocoa or Cocao Powder
- 1 Teaspoon of Vanilla
- 2 & 1/2 Cups of Shredded Coconut
- 1 Mixing Bowl
- 1 Wooden Spoon
- Baking Parchment Paper
- 1 Cup & Teaspoon
- 1 Plate or Tray
- 1 Airtight Container
How to Make?
1. Begin by stirring together with a wooden spoon the coconut oil, cocao or cocoa powder and vanilla in a medium size mixing bowl.
2. Once this is mixed into a smooth paste, add the 1 & 1/2 cups of shredded coconut, and continue to stir, ensuring this is evenly distributed throughout the mixture.
3. Using a spoon scoop small amounts of the mixture into your hand, and roll these into a ball.
4. Roll each ball of mixture one at a time into the additional cup of shredded coconut, until these are covered evenly.
5. Lay the balls on a plate or tray covered in baking parchment to stop the mixture from sticking. Then place the tray into the freezer and and allow to set for approximately 15 minutes.
6. Remove these from the freezer and within 5 minutes they are simply ready to serve.
7. Alternatively transfer the truffles into an airtight container and place in the refrigerator for up to two weeks, or until your ready to tuck in.
I found this recipe so easy to make and the fact that it involved no baking made it so simple and super speedy. I will definitely be making these again as they were a hit amongst my friends and this batch is not lasting long! Next time I make them I am going to experiment with different coatings for the truffles, such as chopped nuts or just simply dusting with cocoa powder. I am also keen to see what additional fillings I could try too. Possibly adding dried fruits or natural flavours using extracts such as orange or peppermint.
I would love to know if you give this truffle recipe a try, and what you think of the finished treat. Thanks so much for reading. Take Care and have a great week.