½ cup (125 g/4.4 oz) coconut butter
¼ cup (55 g/1.9 oz) coconut oil
½ cup (60 g/2.1 oz) coconut flour
¼ cup (40 g/1.4 oz) erythritol or
2 teaspoons sugar-free vanilla extract
or 1 teaspoon vanilla powder, or use
the identical quantity of any meals extract:
cherry and raspberry work effectively
2 tablespoons (12 g/0.4 oz) beetroot powder
Few drops liquid stevia, to style (elective)
1 tablespoon (14 g/0.5 oz) macadamia oil, or different mild tasting oil, for shaping the truffles
3.5 ounces (100 g) Home made White
Chocolate (web page 34)
1. To make the truffles: Soften the coconut butter and coconut oil in a double
boiler, or heat-proof bowl positioned over a small saucepan full of 1 cup of
water, over medium warmth. Take away from the warmth and put aside. Stir within the
coconut flour, erythritol, vanilla, beetroot powder, and salt. If you would like a
sweeter style, add the stevia and blend once more. Refrigerate the combination for
about half-hour, or till simply agency sufficient to kind truffles.
2. To form the truffles, dip a spoon or a melon baller in heat water and scoop
out ten balls of the chilled combination. Flippantly coat your palms in macadamia oil.
Roll the truffles between your palms to kind spheres about twice the dimensions of
“commonplace” truffles. Place the truffles on a parchment-lined tray. Freeze for
3. To make the coating: Soften the white chocolate in a double boiler, or heatproof
bowl positioned over a small saucepan full of 1 cup (235 ml) of water, over medium warmth. Take away
from the warmth and put aside to chill. The chocolate shouldn’t be scorching when
you utilize it for coating.
4. Gently pierce every frozen truffle with a toothpick or a fork. Working one at a
time, maintain every truffle over the melted white chocolate and spoon the chocolate over
it to coat utterly. Flip the stick as you’re employed till the coating is solidified. Place the coated truffles on a parchment-lined tray and drizzle any
remaining coating over them.
5. Refrigerate the coated truffles for at the least quarter-hour to harden. Maintain refrigerated
for as much as 1 month or freeze for as much as 3 months.