I thought about using coconut oil, like Elana's Pantry, but decided cream cheese would be a better choice to reduce the amount of fat and calories overall. And I like the tang of the cream cheese. Kind of like a coconut cream cheese frosting, um, with chocolate, oh yeah.... I used as little sugar as possible. If you have fructose malabsorption, you can make these even lower in fructose by using dextrose instead of sugar and using the darkest chocolate you can find.
Each truffle has 126 calories, 10 g carbs, 10 g fat, 1 g protein, 7 g sugar. This is pretty darn amazing when you compare it to a recipe like Easter Eggs, over at allrecipes.com (half the calories and a third of the sugar per serving!). I think next time I will make these even smaller to reduce calories and sugar even more. Portion size is key to losing and maintaining weight!!!
Dark Chocolate Coconut Truffles
makes about 20 truffles
1 1/2 cups unsweetened shredded coconut
1/2 cup cream cheese
1/2 cup confectioners' sugar or 1/4 cup dextrose
1/2 teaspoon coconut extract (optional)
6 ounces dark chocolate (or 1 cup dark chocolate chips)
1 teaspoon extra-virgin coconut oil
- Beat the coconut, cream cheese, confectioners' sugar and extract with a mixer until smooth. Roll into 1 1/2" - balls and place on a wax paper-lined cookie sheet. Freeze for about one hour.
- In a small saucepan over low heat, melt the chocolate and coconut oil, while stirring constantly.
- Dip each coconut ball into the melted chocolate with a fork, covering the ball completely with chocolate, letting the excess drain through the fork tongs. Use a spoon to lightly push truffle off fork and back onto the wax paper.
- Refrigerate until set. Store in an air-tight container in the refrigerator. Enjoy!