Cocoa Truffles 3 ways

Wednesday, February 12, 2014 Alanna Figueira 1 Comments

I'm constantly messing around in my kitchen concocting any healthy little morsel I can possibly get into my 3 year old.  We all know coconut oil is pretty much the best stuff on earth.  Endless health benefits.  I buy the huge containers in bulk at this point because we go through so much of it.  I've had many people ask me how to get their daily dose in.  Kids love it but, at least my kid, doesn't love it straight like he does butter.  Butter, he will eat a stick of no problem. Here is a delicious way to get your daily dose.  These won't leave you finishing the whole box like real Valentine's Day chocolate because they are so rich and chock full of healthy fat and protein.  You will be satisfied after one.  Okay maybe two.  
I bring you these just in time for Valentines Day, of course.  I love chocolate like anyone else, but no one in my house can eat it.  My 3 year old responds with days of diarrhea, I know, how romantic.  My 4 month old nursling will scream her face off if I look at something that touched dairy. I do use Enjoylife occasionally, but having that stuff in the house is dangerous business. Feel free to add some chips to any of these.  These are all delicious and don't bother my baby or my son. They are also packed with nutrients.  I will be boxing some of these up for my little guy for his Valentine's Day gift, because I'm lame like that.  The dark chocolate truffles are my absolute favorite.  They are creamy with a nice crunch from the chia.  
These can all be prepared the same way.  Use a food processor to process all ingredients until smooth.  Roll them up into little balls and coat with coconut flakes.  Each recipe makes about 12 small truffles.  Refrigerate to set and enjoy! 
Chocolate Covered Strawberry

Dark Chocolate 
1/2 cup coconut oil
1/4 cup chia seeds
1/4 cup unsweetened shredded coconut 
3 tbsp unsweetened cocoa
2 tbsp raw honey
1 tsp vanilla
Dash sea salt

Chocolate Covered Strawberry
*Pulse the hazelnuts a few times to chop before adding the rest.  Cut up a few strawberries into small pieces and cover the pieces of strawberry with truffle.  Then roll into a ball, coat with coconut and refrigerate.
1/2 cup coconut oil

1/4 cup hazelnuts
1/4 cup unsweetened shredded coconut
3 tbsp unsweetened cocoa
2 tbsp raw honey

1 tsp vanilla
Dash of sea salt
Chopped strawberries to cover with truffle
Reese's Shmeeses
1/4 cup unsweetened shredded coconut
1/4 cup + 1 tbsp almond butter
2 tbsp unsweetened cocao
2 tbsp raw honey
1 tsp coconut oil
Dash of salt 






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1 comment :

  1. I am SO excited to have found your blog!! Love it!

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