Easy Dark Chocolate Coconut Truffles (vegan & gluten free!)
There was this one summer, after my first year away at university, when I worked in a gift shop. This was bad for a few reasons. One, I wrap gifts with the fine motor skills of a caffeinated kindergartner.
Two, I was left unattended with a rack of chocolate bars and an infamous appetite.
I probably bought enough chocolate bars that summer to pay for the rest of my degree (which I ended up leaving behind for brighter things- but that's another story). The ultimate kryptonite? Bounty bars. The chocolate-covered coconut leaves me weak in the knees, my friends.
Then, after a few weeks of a diet free-for-all, I felt weighed down (not to mention just weightier in general). I cleaned up my nutritional act, and broke up with Bounty bars.
But like all ill-fated relationships, Bounty bars and I were on-again, off-again for longer than that.
I knew that the less often I had them (or any refined sugar, for that matter), the better I felt, and eventually that feeling outweighed the need for chocolate.. Almost.
The past year or so, I've been trying to find a healthy balance. One where I don't deprive myself. This attempt to be so zen-like with my diet was what bore today's recipe: let's call them the Bounty 2.0. Simple, unsweetened coconut flakes get blitzed in the food processor with a scant amount of maple syrup. They get wrapped in rich, dark chocolate and all of a sudden those store-bought bars with unpronounceable ingredients just got a whole lot less appealing.
Food should never make us feel guilty. We shouldn't have to swear off things that make us smile as if they were bad boyfriends. Yet, if we can remake that same food into something that nourishes our smiles and our bodies, we've really got a winner.
I'm so over bad boys and bad diets. Feel the same? Try the recipe below!
Dark Chocolate Coconut Truffles
by Morgan Mullin (Makes 12 truffles)
-2 cups unsweetened coconut flakes
-1 tbsp maple syrup (or liquid sweetener of choice)
-2/3 cup dark chocolate chips
-Splash of almond milk (or milk of choice)
-Place 2 cups of shredded coconut in food processor and process on high for approx. 6 minutes (I know it seems long!). Coconut eventually becomes soup-y in texture, which is when you want to add the maple syrup.
-Add maple syrup and process until combined- you'll see the creamy texture slowly thicken and become slightly crumbly. Transfer to mixing bowl and lightly whisk with a fork to ensure even texture throughout.
-Line a cookie sheet with parchment paper. Taking a 1/2 tbsp measure, scoop mixture into small balls and place on sheet. Freeze for approx. 30 min to an hour.
-Remove cookie sheet from freezer and set aside. In a saucepan, melt chocolate with milk on medium heat. When smooth, remove from heat and whisk.
-With a fork, dip each lump of coconut mixture into the melted chocolate, making sure to evenly coat. Set on cookie sheet when done.
-Allow chocolates to set on cookie sheet for approx. 1 hour at room temperature. When set, dust with unsweetened cocoa powder. Transfer to airtight container and store in fridge.