Chocolate Coconut Ganache Truffles – gluten free, grain free

Perfect festive gifts are those made with love and best wishes from the heart.

Choc balls

I love this time of the year when you can create all sorts of tasty morsels for treats, gifts or just because!  Date sweetened, the only refined sugar these truffles have is in the chocolate.  

These truffles are not only dipped in chocolate but come with the added bonus of a soft chocolate centre.  So, you ask, how do you get the choc in the centre?  Well now that is super duper easy and to prove that watch how I do it.

See – not hard at all.

There are a number of steps to this, but as you will see you can do these over a day or two, or even weeks, as the uncoated truffles can be frozen.  Perfect for advance preparation.  A final word on the chocolate as I have used 85% Organic Black and Gold Chocolate – my favourite.  It is bitter, so if you are used to more sugar in your choc then go for 70%.

So what are you waiting for?

Chocolate Coconut Ganache Truffles

  • Servings: 40 plus truffles
  • Difficulty: easy
  • Print

Coconut Truffles
12 medjool dates, quartered, pits removed
1/2 cup hot water
3 cups desiccated coconut
50g cashew nuts- finely ground
1/4 cup coconut oil, melted gently (don’t use a microwave)
1 tsp pure vanilla essence
pinch of salt

Chocolate Ganache
100g Dark Chocolate, 85% (or 70% if you prefer)
100mls cream
1tbsp whisky or brandy – Optional.

Coating
200g Dark Chocolate, 85% (or 70% if you prefer)
Extra coconut or chopped pitstachos to decorate

Ganache
Gently heat the cream until little bubbles form around the sides of the pan.
Remove pan from heat and add the chocolate pieces.
Stir until chocolate has melted and the mix is smooth.
Pour into a flat dish lined with cling wrap and place in refrigerator until firm. Once firm,using your hands, roll teaspoons of the ganache into small balls.
Chill in refrigerator.

Truffle Balls
Soak prepared dates in water for at least 30 minutes to soften.
Process dates and water, coconut oil and vanilla essence until they become a smooth paste
Add coconut and cashews and continue to process until well combined – you may need to scrape the sides down a couple of times.
Remove from processor.
To make the truffle balls, take a large spoonful of the coconut mix and flatten in your hands then place a ganache ball in the middle and wrap the coconut mix around this. Roll into a ball and repeat.
Once done place all in the in the fridge for at least two hours, then place in the freezer for at least 30 minutes to firm up then coat in melted chocolate.
Store in the refrigerator.

Chocolate Coating
To make the coating, using a double boiler or microwave, heat the chocolate gently until melted. If you are using the double boiler method then 1/4 fill one saucepan with water and heat to a gentle simmer. Place broken chocolate in a smaller saucepan and place over the boiling water. The bottom of this pan should not be touching the water also make sure no water gets into the chocolate mix. Stir while it is melting.
Once melted remove from the heat.
Using two forks or a small tong quickly dip each frozen ball into the mix and place on parchment/baking paper to set.
Roll or sprinkle the extra coconut or chopped pistachios, if using.
Store in the fridge.

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Published by Wendy Hay

Blogging healthy fat laden primal/paleo, grain-free recipes at paleowithcream.com.

3 thoughts on “Chocolate Coconut Ganache Truffles – gluten free, grain free

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