Beware. These truffles are addicting! The fun thing about these scrumptious treats is that there's no guilt involved, they're easy to make, contain very simple ingredients and are good for you!
What a find!
Here's the recipe:
Toasted Coconut Truffles
2 cups unsweetened finely shredded coconut
2 Tbsp. coconut oil
2 Tbsp. raw honey
1/4 tsp vanilla
1/8 tsp cinnamon
Preheat oven to 300 degrees.
In a small pot, melt the coconut oil and honey. After they're melted, stir in the vanilla and cinnamon.
Stir in 2 cups of shredded coconut. Stir until the wet mixture has been evenly distributed throughout the coconut.
Spread this coconut mixture on a baking sheet.
Bake for 5-8 minutes or until the edges and the bottom of the coconut becomes golden.
Flip the coconut flakes and bake for another 3-6 minutes or until the bottom layer becomes lightly browned as well.
Take out of oven and allow to cool.
2 cups toasted coconut
1 1/2 cups peanut butter or almond butter
1 ripe banana
1/4 to 1/2 cup regular (white) shredded coconut
1. Using either a hand mixer or a mixer itself, blend the bananas until liquified.
2. Add the peanut butter and 1 3/4 cups of the toasted coconut.
3. Place the remaining toasted coconut along with the regular (white) coconut on a plate and mix together a bit.
4. Using your hands, shape the truffle mixture into balls and roll the balls in the shredded coconut mixture.
5. Place the balls on a baking sheet.
6. Once all the truffle mixture has been used up, place the cookie sheet in the freezer or fridge. The truffles can be transferred to ziploc bags, after they have become cool or frozen.
These treats are scrumptious either at room temp., cooled, or frozen. Frozen seems to be best!
** These truffles are mildly and delightfully sweet but if you'd like them to be a bit sweeter and would like to add some healthy enzymes simply add a Tbsp of raw honey along with the peanut butter.
Consider adding the honey to the bananas instead of to the coconut ... this will preserve the raw enzymes in the honey.