Chocolate Coconut Truffles

I used to think making chocolate was for professionals and grandmas in the know, but clearly I was wrong. Turns out anyone can “make” chocolate, especially if that means melting down previously made chocolate (i.e. chips, bar) and then reshaping it, maybe throwing a filling in the middle.

It was pretty easy, which was fortunate since I made them while holding Little Guy. You should see my left bicep. It’s huge. But more exciting to see are these homemade chocolate candies.

The official name is Chocolate Coconut Truffles, coined by my fancy-pants husband. I thought about calling them Mini Mounds Bar knock-offs, but his sounds cooler. Also, these are way better for you than any over the counter artificial-flavor-jammed candy bar. The ingredients are few and simple. You may already have everything you need to make them. If so, get to it. You won’t regret it.

Don’t like coconut? Then fill it with something else. Jam, almond butter, dried cherries. My husband claimed not to like coconut in sweets, but then he tried these and well, he changed his mind. Maybe you will too. If not, you’re in good company. Bunky can’t stand anything coconut. (How is she my kid?) And she was not pleased when she spotted the last couple of these on the counter last night. Maybe I’ll make her some solid ones. The kid just doesn’t like fillings in chocolate. Seems unnatural, doesn’t it? Oh well. More for me.

Chocolate Coconut Truffles

This recipe was adapted from Tasty Yummies very yummy looking Dark Chocolate Coconut Treats.

Ingredients:

• 2 cups coconut flakes or shredded, unsweetened
• 1/3 cup coconut oil (for the filling) + 2 teaspoons divided (for the chocolate)
• 2-3 tablespoons maple syrup (or other liquid sweetener)
• 1/2 teaspoon vanilla extract
• 1 cup of semisweet chocolate chips, divided in half

At the last minute I switched from bar chocolate to chips, but either is fine.

Directions:

1. In a food processor, blend the coconut flakes until in tiny pieces. (If using shredded this may not be necessary.) Then add 1/3 cup of coconut oil, maple syrup and vanilla. Whirl until combined. Set aside.

Note: The coconut filling will not be entirely smooth and the color will have a tan hue because of the maple syrup. But don’t be alarmed. It tastes awesome. And it’s not maple syrupy at all. Just a nice sweet flavor. I tried to give some to Little Guy, but he refused. His loss, though, my gain. Did I mention this candy is for me?

Looks like rice, but it’s sweet coconut love.

2. Then take 1/2 cup of the chocolate chips and melt in 30 second intervals in the microwave. Check every 30 seconds and stir. Mine took under 90 seconds total. Then add 1 teaspoon of melted coconut oil. Stir to combine. Add a bit more coconut oil if the chocolate seems too thick.

Using a teaspoon scoop a bit of chocolate into each compartment. I used one of those flexible ice cube trays from Ikea in the shape of small flowers. You could also use mini cupcake wrappers if you don’t have a tray like this.

I used my fingers to spread the chocolate around. Don’t judge. You could also use a paintbrush (just for baking) and paint it in. Then pop it in the freezer until the chocolate hardens, about 5-10 minutes.

3. Using a teaspoon, scoop a small mound of coconut filling into the center of each chocolate filled mold.

4. Melt the other 1/2 cup of chocolate chips in the microwave, 30 second intervals. Add another teaspoon of coconut oil to thin it out a bit. Then dollop chocolate on top.

Looks messy, I know, but I was holding a baby the entire time. Then smooth it out with a spatula and stick it in the freezer for another 10 minutes.

Carefully pop them out of the molds, and then try not to eat all of them at once.

This recipe makes 16 of those mini candies using my mold. I had a small bowl of leftover coconut puree and decided to do something different the next day…

I used a mini muffin tin and pressed a teaspoon (or so) of coconut puree into the bottom of each well, then froze it for about 20 minutes. I melted some chocolate down with a teaspoon of coconut oil, poured it on top, then froze again until hardened. It filled 11 out of 12 muffin tin molds. Using a butter knife, I popped each sucker out. They come out rather easily.

Too easily, perhaps. We ALL ate them. You read that correctly! Bunky couldn’t resist the lure (and aroma) of chocolate, so she tried one and, surprise, surprise, liked it.

So much for having these all to myself! But I have to admit, it makes me happy to share. Not to mention it keeps me from being a total pig.

I’m happy to have shared this post at the Gluten-Free Friday’s link up party hosted by Vegetarian Mamma. Click the link to find more great GF recipes!

It’s also posted on One Creative Weekend, hosted by One Creative Mommy, and Simply Sugar and Gluten Free’s Slightly Indulgent Tuesdays, and Green Thickies’ Healthy Vegan Fridays. * Please note, that the recipes on these three link-ups will NOT all be gluten free, so be sure to read carefully.