As you have probably gathered by now, coconut is one of my most favorite ingredients. This is a recipe from several years ago from a food magazine that I resurrected and am so glad I did.

The higher the percentage of cocoa in the chocolate, the better for you it is. Go between 72% and 85%. Any higher than that is just way too bitter.

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This recipe yields 12 truffles.

1/2 cup of unsweetened shredded coconut
1/4 cup coconut oil
1/4 cup lite coconut milk
3 1/2 tbsp Truvia Natural Sweetener or other natural sweetener
Dark Chocolate (72 % or higher)

In a bowl blend the coconut oil, lite coconut milk and Truvia with a hand mixer. Next, add the shredded coconut and mix well. Roll mix into 1” balls, set on waxed or parchment paper and place in fridge until they are firm. In the meantime, melt the dark chocolate very gently in a double boiler or in a bowl sitting over (but not touching) simmering water, stirring continuously.

Next, dip the coconut balls in the melted chocolate, coat well and place back on the waxed paper. I use either a fork or toothpick to dip.

You may also add some of the shredded coconut on the truffles before the chocolate hardens. Place the truffles in the refrigerator, they will taste better when eaten cold.