There is something about Sunday that just makes me want to make things, and yesterday, this productive desire manifested itself into a wonderful treat.
Because I'm a woman.
And I have hormones.
And those hormones tell me to eat sweet things. And chocolatey things.
And I listen to them.
Anyway, because I cannot help but delight in sugary-goodness, it has become a goal of ours to completely move away from processed sweeteners (opting to sweeten instead with honey, maple syrup, and rapadura). This is one of the dessert recipes that makes whole-food-goals like this easy. They can be throw together in five minutes, and if you wanted to be fancy, you can make quite the decadent treat out of them.
Cocoa Coconut Truffles
You will need:
– 3 cups of unsweetened coconut
– 3/4 cup of maple syrup
– 3 tablespoons of peanut butter (keep an eye on the included ingredients!)
– 2 tablespoons of coconut oil (a must!)
– Pinch of salt
– 1 tsp. of vanilla
– Approximately 1 cup of cocoa powder
Step One: Put the coconut in a food processor (If you don't have one, just do this by hand!). Blend (or mix) the coconut, peanut butter, coconut oil, pinch of salt, maple syrup, and vanilla together.
Step Two: Add the cocoa powder to the mix and incorporate. You may need a wee more than a cup, or a wee bit less than a cup, depending on the consistency you desire. You don't want to add too much cocoa or the mix be too dry to stick together. Too little cocoa and the mix will be too soft and squishy. You want it firm.
Step Three: Working with roughly 1 tablespoon of the mixture, roll them into balls and place on a plate. Actually, you know what, you can make the balls however big or little you like! This is your dessert, after all.
Step Four: Refrigerate to help them set up. Or just eat them right away. Whichever you prefer. I ate mine.
Step Five: Serve. You could be fancy and line them up in a cool plate. Or you could serve them with a dollop of fresh whipped cream. Or you could sprinkle them with chopped nuts. Or dust them with cocoa.
But I ran out of energy, so I just put mine on a dinner plate and proceeded to each them all. I did manage to share a few with Stuart and our dinner guest, Brett, but the rest was mine.
MINE I TELL YOU!
The cocoa I used was a dark cocoa and it lends such a pure, earthy chocolate-ness to the mix. The coconut oil and peanut butter really add a nice oily, healthy fat and makes these little bites of goodness a delicious snack to help balance hunger throughout a busy day.
At least that's what I like to tell others.
Shaye, isn't that your seventy second cocoa coconut truffle?
I'm balancing my hunger, BACK OFF!!!!! (Shaye begins to foam at the mouth).
Look how else I can justify eating three dozen of them:
1. Cocoa cures cancer.
2. Peanut butter brings world peace.
3. Coconut oil saves lives.
4. Maple syrup is the highest nutritional food ever discovered.
5. These are all lies.
But seriously, when it comes to healthy desserts, besides my chocolate avacado mousse, these can't be beat.
So make them.
Or you'll regret it for the rest of your life.
Happy Monday my friends!
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.