Very seldom do I come across a dessert without dairy that I am willing to try, but this Paleo Vegan Chocolate Coconut Truffles recipe did the trick. When a customer told me she was gluten and dairy free I took the challenge to find a dessert that I would want to eat. I found this recipe online and then modified it for my needs using my Coconut Crisps. Give them a try and let us know what you think!
- 1 ½ cups unsweetened coconut (or Coconut Crisps)
- ¼ cup Coconut oil
- 2 tablespoons pure maple syrup
Line a baking sheet with parchment paper and set aside.
Put coconut, coconut oil and maple syrup in a blender or food processor, and blend until you get a wet sticky mixture. The mixture should not be smooth; there should be small pieces of coconut visible.
Using a 1 tablespoon scoop, place firmly packed coconut balls onto the parchment lined tray. Freeze the balls for 15-20 minutes. While the balls are freezing, make the chocolate dip.
In a double boiler melt chocolate with a teaspoon of coconut oil. Stir regularly to make sure everything the mixture is smooth.
Dip the frozen macaroons into the melted chocolate or decorate with the chocolate as you wish. Place on parchment paper until set.
Source: adapted from beamingbaker.com.