Coconut Moringa Truffles

If you have a little bit of a sweet tooth like myself, but also want to be healthy, then these are the perfect treat for you and your family to try!

I think it's fair to say that we all want to be healthy, but sometimes we catch ourselves in the freezer section of the grocery store starring at our hand that clenches the grip of the freezer door wondering if it's really worth it ( at least that's what I do!)

Don't worry these are GUILT-FREE! 

Yes, guilt-free, but how can that be? Well, I use specific ingredients that are good for your health like; dark chocolate, coconut nectar and moringa.

What is MORINGA?  

Moringa plant is beginning to gain more popularity as a new "superfood" for its highly nutritious profile and powerful anti-inflammatory, antioxidant, and tissue-protective properties among many other health benefits.

So, now we can have a treat and feel satisfied, and know that it also has many health benefits too!  Like I said before - guilt free!

Let's jump right into it and make these truffles!

Ingredients:

TRUFFLE

  • 2 cups coconut, shredded
  • 1/8 cup coconut milk
  • 1 1/2 tsp coconut nectar
  • 1 tbs coconut oil, melted
  • 1 tsp coconut butter, melted (optional)
  • pink himalayan salt, for taste
  • cinnamon or nutmeg, for taste (optional)

CHOCOLATE

  • 1/4 cup dark chocolate chips, melted 
  • 1 tsp coconut oil, melted
  • pink himalayan salt, for taste

METHOD:

This recipe should yield at least 8 truffles depending on how small or big you roll them out to be.

Start by bringing a small pot with a bit of water to a light simmer/ boil, cover the pot with another bowl -this process in other terms is called "double-bowling".  Place your all your ingredients for the chocolate into the bowl - stir occasionally.  You do NOT want direct heat on the chocolate - this will burn the chocolate and will not taste good and will be hard for cleaning up later.

Remove from heat just before every bit of chocolate has melted - continue to stir and allow the chocolate to cool to a room temp - In the past, I've place the chocolate back into the fridge to cool down - this is one way to speed up the process, but you may need to reheat it afterwards.

Next, in a big bowl - pour your 2 cups of shredded coconut flakes into the bowl - add your melted coconut oil and coconut butter, and coconut milk ( start by adding less milk in the beginning and feel it out) to the bowl and begin to give that a mix - you can definitely use your hands for this process - this is especially fun for little kids as well!

After that is all mixed well together - place your coconut nectar next into the mixture and a small pinch of sea salt as well - if you feel inclined, pinch a bit of cinnamon or nutmeg as well - the world is your (vegan) oyster.

Give this a good mix! The consistency you want is to have the mixture to be a dry-wet mixture, enough to form, but not overly wet so you can't make a shape with your ingredients. Does this make sense? So, again - go less with the coconut milk in the beginning - if you need more - you always got more.

Another idea is if the mixture is just too wet, you can form these into bars and lay them flat on a baking sheet and create shape with them that way.

Place you coconut truffles onto a plate or cooking sheet and place in the freezer for 12-15 minutes.

Take out your chocolate sauce in the meantime and give that a good stir - it should still be wet enough and once your truffles are solid and have taken form, this sauce is going to be poured over the tops of these coconut truffles! 

Almost there! Next, sprinkle or dust your coconut truffles with moringa ( I even have had people say they've used spiraling as well -you can use any superfood powder, if you wish).

THERE YOU GO! You've done it! Let me know how it turns out and don't forget to tag, comment, and share my recipe to your family and friends!

Have a great everyone!