Sugar and gluten free recipe for Nutty Chocolate Truffles
1 3/4 cup flaked unsweetened coconut
2 tbsp agave nectar, all natural
170 gr dark chocolate bar, 70% to 85% cacoa
1 3/4 cup chopped hazelnuts
170 gr semi sweet chocolate chips
340 gr heavy whipping cream
Add 1 cup water to bottom of double boiler. Replace top pan. Bring water to boil over high and reduce heat to medium.
Combine chocolate and heavy cream in top pan of double boiler. Heat 5 minutes, stirring constantly until chocolate is melted and cream mixed in.
Add agave nectar, 1 cup of hazelnuts, and 1 cup of coconut. Stir until well mixed.
Remove from heat and lift top pan out of water. Allow mixture to come to room temperature. Cover and refrigerate for 1 to 2 hours, until chocolate mixture is solid, but pliable.
Line 2 baking sheets with parchment paper.
Using small ice cream scooper or melon baller, scoop chocolate balls (about 2.5cm diameter) onto baking sheets. Roll into smooth balls with hands.
In small shallow bowl, combine remaining coconut and hazelnuts. Roll each truffle to coat completely, and replace on baking sheet. Cover with plastic wrap, and place in freezer for 3 to 4 hours.
Store truffles in airtight container in refrigerator for up to 1 week or in freezer for up to 1 month.
Recipe courtesy of Dlife – For your diabetes life.