These chocolate truffles can be a welcome afternoon treat that keeps the metabolism going, or a healthy dessert to satisfy chocolate cravings. I’ve tried making them with both coconut oil, and red palm oil. The latter is a unique, stronger flavor that might best be recommended only to the “hard-core”.
Coconut palm sugar can be left out of the mix, but it will add extra sweetness and texture. It is much like brown sugar, but is metabolized slowly (being low on the glycemic index). The recipe can be adjusted according to personal taste.
Makes 20 or so truffles (1/2 oz. ea.)
- 1/3 c. coconut oil (or red palm oil), melted in warm oven (or double boiler)
- 1/3 c. honey
- 2/3 c. unsweetened cocoa powder
- 2 TBS. coconut palm sugar (low glycemic index/healthy sweetener)
- 1 c. toasted pecans (or other nuts)
Mix the melted oil with honey until smooth. Add the unsweetened cocoa powder, palm sugar, and toasted nuts. Refrigerate until almost firm (an hour or so); roll into small balls. Add to bowl of palm sugar (or cocoa powder), if desired, to coat outside.
Refrigerate; will keep 2 months or so.
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