Gluten free recipe for Cream Cheese and Coconut Chocolate Truffles
One-and-a-half cups shredded coconut
Half cup cream cheese
Half cup icing sugar
Half teaspoon coconut extract (optional)
170g dark chocolate or one cup dark chocolate chips
One teaspoon extra-virgin coconut oil.
Place the shredded coconut, cream cheese, icing sugar and extract (if using) in the mixer bowl. Mix until smooth.
Take about a teaspoon of the mixture and form a small ball. Roll it in the palm of your hand. Place the ball onto a baking sheet or tray lined with parchment or greaseproof paper.
Repeat with the remaining truffle mix.
Place the finished balls in the freezer for an hour.
Melt the chocolate. Add the coconut to the chocolate and melt both together. Stir constantly as both are melting. Remove from the heat once melted.
Remove the truffle balls from the freezer. Dip the balls into the melted chocolate and oil mix. Do this using a fork and/or spoon, allowing excess chocolate
to drain back into the chocolate mix.
Arrange the dipped truffles onto the same lined baking sheet or tray. The truffles should not be touched – use a teaspoon to push them off onto the baking tray.
Place in the refrigerator. Leave until set, at least half an hour.
Serve. They are ready once set. These truffles can be stored in an airtight container in the refrigerator.
Recipe from Wikihow