Here’s a surprise quiz — if you had to use one ingredient for making a treat, but it had to be unquestionably healthy — what would you use? Here’s the answer…
Coconut. Lucky you, there are many forms of coconut to use to create healthy treats. Coconut has such an awesome flavor, it doesn’t even require very much sweetener. In this recipe there is hardly any sweetener compared to the amount of coconut. You should probably taste it to make sure it will be sweet enough for you.
Coconut Has So Many Benefits
Coconut oil is rich in lauric acid, which is known for being antiviral, antibacterial and antifungal. Lauric and palmitic fatty acids are found in mother’s breast milk and help protect the infant against pathogens. Studies have shown the antimicrobial benefits of coconut oil.
Investigations on the effects of the medium chain triglycerides in coconut oil, on neurological diseases such Alzheimer’s, show benefits. Other research shows coconut oil to benefit epilepsy.
I don’t feel guilty at all eating these fabulous coconut truffles!
Coconut Truffles
Ingredients for the Filling
- 3/4 cup coconut spread (also known as coconut cream concentrate) (buy coconut cream concentrate here)
- 2 Tbsp honey (where to buy)
- 1/4 tsp stevia (where to buy)
- 1 tsp vanilla (where to buy vanilla)
Ingredients for the Topping
- 1 tsp cacao powder (where to buy)
- 1 tsp date sugar (note this may not be SCD or GAPS legal) (where to buy)
- 1/2 tsp cinnamon (where to buy Ceylon cinnamon)
Equipment
- 1 small pot (where to buy)
- Cookie sheet (where to buy)
Instructions
- Gently melt the coconut spread (#2 heat) in the pot — coconut spread will burn quickly so be careful
- Add the honey, vanilla and stevia and mix together
- Keep mixing off the heat until it is a paste
- Let cool (it should be cool anyway as you are not heating it a lot)
- Combine all the topping ingredients in a bowl and mix together and put aside
- Take a small teaspoon and scoop out some of the coconut paste and form a ball
- Continue until all the filling is finished
- Take a ball and drop it into the bowl of the topping and cover completely with a spoon
- Remove and put on a small cookie sheet covered in parchment paper
- Continue until all the balls are covered
- Freeze for at least 15 minutes before serving
- These stay well in the freezer
Prep Time: 15 minutes
Cook Time: 2 minutes
Yield: Many depending on the size