TOASTED COCONUT TRUFFLES
Meet the Cook: "Ooh" and "Mmmm" are common comments when folks taste these delectable bites. Toasted coconut in the coating makes the truffles especially tempting. I always include them in my Christmas packages and gift containers, and my husband thinks they are just fabulous. He is a full-time agronomist, plus we grain farm with my father. Our children are 6, 4 and 2. -Beth Nagel, West Lafayette, Indiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, melt chocolate chips; stir until smooth. Add the cream cheese, milk, vanilla and water; beat with a hand mixer until blended. Cover and refrigerate until easy to handle, about 1-1/2 hours. , Shape into 1-in. balls and place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm., In a microwave, melt candy coating, stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Sprinkle with coconut. Refrigerate until firm, about 15 minutes. Store in the refrigerator in an airtight container.
Nutrition Facts : Calories 220 calories, Fat 13g fat (9g saturated fat), Cholesterol 10mg cholesterol, Sodium 32mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
VEGAN CHOCOLATE TRUFFLES
Make these gorgeous vegan truffles as an edible gift for family and friends at Christmas. They're made with dairy-free chocolate and plant-based milk
Provided by Liberty Mendez
Time 25m
Yield Makes 20
Number Of Ingredients 5
Steps:
- Put the chocolate in a medium heatproof bowl. Tip the milk, sugar and vanilla into a small saucepan, then bring to the boil over a medium heat, stirring occasionally.
- Pour the hot milk mixture over the chocolate, leave to sit for 1 min, then stir until the chocolate has melted and the mix is smooth. Cover and chill for 4 hrs until set.
- Roll teaspoons of the mixture into balls using your hands, then transfer to a small baking tray or plate - you may like to wear gloves. You should have about 20 balls.
- Put the cocoa powder on a shallow plate, and roll the chilled truffles in it until well-coated, tapping off any excess, if needed. Chill until you're ready to gift. Will keep in the fridge for up to four days.
Nutrition Facts : Calories 67 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
VEGAN TRUFFLES - TOASTED COCONUT
Vegan truffles with a Medjool date base, almonds, and coconut. Truffles can be eaten right away but are best when allowed to set in the fridge. Store up to 3 days.
Provided by FeliciaH
Categories Truffles
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread coconut out on a baking sheet. Line a separate baking sheet with parchment paper.
- Bake coconut in the preheated oven, stirring occasionally, until golden and toasted, about 7 minutes.
- Blend dates and almonds together in a food processor until smooth; add cocoa powder and process until completely incorporated. Transfer date mixture to a bowl.
- Fold 1 cup toasted coconut, cocoa nibs, agave nectar, vanilla extract, and salt into date mixture until truffle dough is evenly mixed. Roll dough into tablespoon-size balls.
- Pour remaining toasted coconut into a shallow bowl. Roll truffle balls in toasted coconut to coat; place coated truffles on the parchment-lined baking sheet. Refrigerate truffles until hardened, about 1 hour.
Nutrition Facts : Calories 336.9 calories, Carbohydrate 50.1 g, Fat 17.4 g, Fiber 13.7 g, Protein 7.3 g, SaturatedFat 8.4 g, Sodium 209.4 mg, Sugar 31.2 g
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- Heat the coconut milk in a small saucepan over medium low heat, stirring occasionally. Heat until the coconut milk comes to a simmer. Pour the hot coconut milk over the chocolate chips and let sit for 3-5 minutes. Stir the chocolate and coconut milk until the chocolate is completely melted. Stir in the coffee and coconut extract. Let the truffle mixture cool to room temperature.
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