Chocolate Coconut Butter Truffles
These Chocolate Coconut Butter Truffles have a crisp exterior and a rich, velvety, buttery interior that will totally satisfy even the most hard-core cravings. High in protein, gluten free, and with no added sugar, these scrumptious snacks are good for you too.
What I also love about these truffles, is that they are great for kids’ lunch boxes, especially if nuts aren’t allowed in your child’s early childhood education centre or school.
Coconut butter is the puréed flesh of the coconut. It is also called creamed coconut, coconut manna, and coconut concentrate.
Coconut butter remains solid below 26°C. Above this temperature, it gradually softens until it becomes a liquid. As you can see, it was a cool day when I was making these truffles!
You can either buy coconut butter commercially, or make your own.
How to make coconut butter
To make your own coconut butter, all you have to do, is put shredded or flaked coconut (preferably organic) into a food processor or high-powered blender. You’ll need to scrape down the sides intermittently – and be patient – as it can take up to 20 minutes for the butter to form. If need be, you can add a little coconut oil to help things along.
Coconut flakes tend to make a smoother butter than shredded coconut. Avoid using fresh coconut, desiccated, reduced fat or sweetened versions, as these will not produce the desired result.
Back to the Chocolate Coconut Butter Truffles …
Just as with almond and peanut butter, coconut butter tends to separate, with the oil rising to the top. In its solid form, the only clue that this has happened, is a whiter colour above, and a creamier colour beneath.
Heat the butter until it’s melted enough for you to thoroughly combine the two layers. I prefer to do this in a pot over a stove, because microwaves alter the molecular structure in a way that decreases the health benefits of the butter.
Once the butter has completely melted, take the pot off the heat, and stir in the cocoa powder.
Add mashed dates and stir until the mixture thickens and becomes fabulously fluffy.
At this stage, considerable effort may be required to resist the urge to devour the entire contents of the pot!
Once the mixture has cooled sufficiently, roll into truffle-sized balls, cover and refrigerate for a couple of hours or until the truffles have hardened. If you can’t wait this long (I couldn’t!) freeze until hard, and then refrigerate in an air-tight container. If your household is anything like mine, beware – all thirty balls were devoured within two days (I kid you not!)
- 15 dates, softened and mashed
- 250g coconut butter
- 1 tbsp cocoa powder
- ¼ cup Cacao nibs (optional)
- 1 large handful of sultanas (optional)
- Microwave dates with a tablespoon of water for 30 seconds or until softened. Mash with a fork.
- Melt coconut butter in a pot over a low heat until mixture is smooth.
- Turn off heat and stir in cocoa powder until fully mixed.
- Add dates and stir vigorously until the mixture thickens into a stiff, fluffy batter.
- Stir in raisins and cacao nibs if using.
- Check temperature before using hands to roll batter into truffle-sized balls.
- Refrigerate truffles for two hours or until fully hardened.
- Store in an airtight container in the fridge for a week or longer.
Add ¼ cup chopped nuts of choice.
Add 1 tbsp zest of orange.