Melt-in-Your-Mouth, Dark Chocolate Coconut Oil Truffles

Servings: 18–25
Preparation Time: 25 minutes

Ingredients:

• 6 ounces semisweet chocolate chips
• 6 ounces bittersweet chocolate chips
• 6 tablespoons Virgin Coconut Oil
• 4 tablespoons water
• 1 teaspoon vanilla (other options: 1 teaspoon Grand Marnier, brandy, rum, amaretto, or 1/2 teaspoon almond extract)
• pinch of salt

For rolling truffles: toasted shredded coconut, cocoa powder, crushed nuts (pecan, pistachio, almonds)

Directions:

Set a stainless steel bowl over a pan of simmering water or use a double boiler. Melt the chocolate and the coconut oil with the water while stirring until smooth. Remove from heat and stir in your extract and salt of choice.

Transfer chocolate to a shallow bowl or dish and let cool in refrigerator for 1 to 2 hours. Scoop into balls and place on parchment or waxed paper. At this point you can roll the truffles in cocoa powder to coat. When I am using coconut or nuts, I find that I need to warm the truffles by rolling them in my hands to get the coarser toppings to stick.

Makes 18–25 truffles depending on size of scoops. Store in airtight container in refrigerator. Bring to room temperature before serving.

Recipe and photo submitted by Karen, Quincy, CA.

Submit your recipe here!

Coconut Date Truffles

Servings: about 30 truffles (depending on how big you roll them)
Preparation Time: 20–30 minutes

Ingredients:

• 1 cup dates, pitted
• 1 cup unsweetened coconut
• 2 tablespoons unsweetened dark cocoa powder
• 1/2 cup almond butter
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 teaspoons pure vanilla extract
• (additional unsweetened dark cocoa powder to roll truffles in)

Directions:

Make sure all of your dates are pitted by cutting a slice in the date and pulling out the pits.

Place all of the ingredients (except the additional cocoa powder) in a food processor. Process until finely ground.

Place a small amount of cocoa powder in a shallow bowl.

Roll mixture into small balls, the size of your preference. I like to roll them into marble-sized balls.

Drop 3 or 4 balls in the bowl with cocoa powder and roll around until coated.

Store truffles chilled until ready to serve.

OPTIONS: Instead of rolling your truffles in cocoa powder, you can also use toasted almonds or unsweetened coconut!

Recipe and photo submitted by Angela, Boca Raton, FL.

Submit your recipe here!

Vegan Chocolate Truffles

Servings: 18

Ingredients:

• 8 dates, lightly soaked
• 4 ounces cocoa butter
• 2 ounces coconut oil
• 1/2 cup brown rice syrup
• 3/4 cup cocoa powder + more for dusting

Directions:

If your dates are stale, soak them in water for up to 30 minutes and dry to make sure they’ll blend.

Add the cocoa butter and coconut oil into a food processor and blend until soft and emulsified. Add the dates and sweetener and continue to process until the dates have formed a paste. Add in the cocoa powder and blend until mixed.

Move to the refrigerator for 10 minutes to stiffen the mixture. Once it’s cooled, scoop and roll the chocolate into 1-inch balls and roll in a plate of cocoa powder to dust. Keep these at room temperature for up to 2 weeks.

Recipe and photo submitted by Evan, Marlborough, MA.

Submit your recipe here!