Mini Chocolate Coconut Truffles

These amazing truffles are little bites of coconut heaven... and are so easy to make!

If you are looking for a sweet treat that still keeps you on track with eating a healthy diet, then you have found the perfect recipe. These little bites are the just the size for indulging without going crazy! In fact these cute truffles have only 4 ingredients and are made from real food!

I keep them in my freezer ready to go, that way I can eat them when a craving strikes me.  Having sweet and healthy treats is my way of being prepared to make the right choices in times when otherwise I would find myself elbow deep in the cookie jar.

A few of these and you have satisfied your craving without blowing your sugar levels through the roof. 

The recipe itself only takes a few minutes. You need to blend the ingredients, roll the balls, and let them freeze for at least 30 minutes. Then all you have to do is roll the balls in melted chocolate, and let them harden. Thats it!

Ingredients:

• 1 c unsweetened shredded coconut

• 1 tbs maple syrup - omit for sugar free

• 1 1/2 tbs coconut oil, melted

• Dark chocolate (or milk chocolate), for melting  - use 100% cocoa for sugar free and dairy-free chocolate chips for vegan 

Directions:

1. Blend coconut, coconut oil, and maple syrup in a food processor
2. Once the coconut mixture has stuck all the way to the sides it is ready to roll into balls  (It will have a gritty-like texture.) 
3. Take out a plate that you can fit into your freezer and line it with wax paper. Roll the mixture into little balls and place on the plate - it's okay if they touch a little! (they can be whatever size you would like! I did mini ones about the size of the tip of my thumb)
4. Place the balls uncovered in the freezer for at least 30 minutes
5. When the balls are frozen, place your chocolate in a microwave safe dish (a very small bowl if you have it) and put in the microwave for a minute and 30 seconds and then stir until completely melted - you  an always add 30 more seconds if the chocolate is not melted all the way through (I used Ghirardelli dark chocolate 60% bar and melted two squares at a time)
6. Lay out a new sheet of wax paper on a flat surface. Roll each coconut ball in the melted chocolate 
7. Place each ball on the wax paper and make sure to leave room between the truffles so that they do not touch each other - you can melt more chocolate if you need but you may not need to put it in the microwave for as long. Do 30 seconds intervals so that it does not burn
8. If you have any leftover chocolate, use your spoon to drizzle it over the dipped truffles to make them look pretty!
9. Let the chocolate harden. When the chocolate has cooled enough that you can touch the chocolates without smudging them, place them in a little container. Store them in the refrigerator so they do not get melty, or in the freezer if you want to store them longer. 
10. Eat your heart out...