Tuesday, December 24, 2013

Coconut Dark Chocolate Truffles

Gypsy Slow Down

Merry Christmas!

Christmas at the Davis house has been festive.
 I thought I'd share some photos from Instagram before I leave you on this Merry Christmas Eve with a recipe for very easy Coconut Dark Chocolate Truffles. 
My gift to you.

Gypsy Slow Down

 Making truffles, peanut brittle and peppermint meringues while Olive listens to Christmas music.

Gypsy Slow Down

Frying up some oysters and watching Christmas movies.

Gypsy Slow Down

Kitties first Christmas! 
Etsy goodies.

Gypsy Slow Down

Wrapping my gifts this year in brown paper with Christmas stamps and twine.

Gypsy Slow Down

Coconut Dark Chocolate Truffles (Dairy and Sugar Free)

1 can coconut milk (14 oz- the kind you will find in the Asian section with lots of cream on top...the kind in the carton for drinking won't work here)
8 ounces unsweetened chocolate
1 tablespoon vanilla
1/2 cup agave nectar (you could substitute sugar here)

For dusting:

1/2 cup cocoa
1/2 stevia

Combine the cocoa and stevia.

Sprinkles, ect

Combine coconut milk and chocolate in sauce pan and bring to a boil. Turn off heat and cover pan. Let sit for 5-10 minutes until chocolate is melted. Stir until creamy and add vanilla and agave. At this point you can taste and add more or less sweetener depending on how sweet you want your truffles.

Refrigerated for at least 3 hours until firm. Roll into 1 inch balls and then roll in the cocoa/stevia. You can also roll in sprinkles, cinnamon, cooking glitter, ect.

Keep refrigerated until ready to serve.

These are amazing frozen to eat as a snack ooohhh yum.

Have a very happy holiday!!

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