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Coconut and Cacao Truffles

Ingredients

  • 250 g pumpkin puree (or butternut squash puree link to how to make that below
  • 40 g coconut oil
  • 10 g coconut flour
  • 10 g cacao powder
  • 60 g chocolate (preferably dark or no-added sugar, such as ombar or chocologic

Instructions

  1. Melt the coconut oil.
  2. Mix the pumpkin, melted oil, coconut flour, and cacao powder thoroughly
  3. Refrigerate for 2-3 hours.
  4. After refrigerated, roll into balls of 1 tsp amounts.
  5. Melt the chocolate.

  6. Using a fork and/or tooth picks, dip the truffles into the chocolate and roll until coated (this is a bit fiddly and messy, it doesn't matter if they look a little rustic)

  7. Leave the coated balls to refrigerate for a few hours (overnight if possible) until set.