You know, I always keep small (“bite-size” as they say in America) sweets in the freezer because you never know when you want something sweet.
Today I offer you my recipe for coconut truffles. Useful, tasty and very simple to cook.
In my recipe, I use light coconut flakes and chocolate chips, but you can use the regular and experiment with decorations as you like, supplementing the “balls” with nuts, seeds, and maybe a simple dusting of cocoa powder. Very delicate and tasty, real coconut truffles are made of white chocolate!
Let’s go cooking!
We will need: (15 pieces)
1 cup (250 g.) of coconut flakes (I use reduced fat ones) + a bit for decoration
1 tbsp. of coconut oil (added for a brighter coconut flavor)
60 ml. of cocoa powder butter (can be replaced with coconut oil)
4 tbsp. of agave syrup
1/4 tsp. of lemon juice (optional)
Vegan chocolate chips or plain chocolate for decoration (optional)
Grind the coconut flakes to the consistency of flour in the blender.
Add the syrup and coconut oil.
Melt the cocoa powder butter and add it to the blender.
Add the banana.
Form the balls.
If you want, add chocolate chips.
Roll in coconut flakes and put it in the freezer for 15-20 minutes, if you use cocoa powder butter and for 1 hour, if you use coconut oil.