Tuesday, January 13, 2015


1 1/2 cup of unsweetened shredded coconut
1/4 cup coconut oil
1/4 cup lite coconut milk
3 1/2 tbsp Truvia Natural Sweetener
Dark Chocolate (70 percent cacao or higher)

In a bowl blend the coconut oil, lite coconut milk and Truvia with a hand mixer . Next, add the shredded coconut and mix well. Roll mix into 1” balls, set on waxed paper and place in fridge until they are firm. I

In the meantime, melt the dark chocolate. I find that melting in 15-30 second intervals in the microwave is the best way to melt chocolate without burning it.

Next, dip the coconut balls in the melted chocolate, coat well and place back on the waxed paper. I use either a fork or toothpick to dip.

You may also add some of the shredded coconut on the truffles before the chocolate hardens. Place the truffles in the refrigerator, they will taste better when eaten cold.

Yield: 12 truffles
Recipe and photo courtesy of the Latina Homemaker.

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