Dark Chocolate Coconut Truffles
I promised you these. These dark, sweet, coconut-y, bites of amazing-ness. You forgot, eh?
I wish I could box some up and bring them over to each of you for Christmas. Because once you take one bite you will never forget again. I'm not kidding. These are better than every other kind of chocolate treat in my cupboard. They are like Mounds {kind-of} except vegan {if you use vegan dark chocolate} and missing all the preservatives. I've seen them made with the really finely shredded coconut, but my favorite is the thicker, chewier shredded coconut that is a bit sweet.
Trader Joes Coconut Cream is the secret ingredient. You CAN make these with regular coconut milk, but they'll take longer {because you'll need to boil the milk down into something thicker}.
Dark Chocolate Coconut Truffles
inspired by the vanilla sugar blog
1/2 cup thick coconut cream {Trader Joes in a can}
1/8 cup brown sugar
3/4 cup shredded sweetened coconut
2 cups chocolate {I use Hershey's Dark}
Warm coconut cream in a saucepan just enough to stir in brown sugar and coconut. Chill for 20 minutes in the fridge. Form into balls and place on parchment paper on a cookie sheet. Freeze for an hour or two.
Melt chocolate {my husband uses the microwave, but there are other ways...google it} and get chocolate as close to 90 degrees F as you can. Take the frozen balls of coconut with two forks and dip them into the melted chocolate, covering the coconut. Place back on the parchment paper and put back in the freezer. Once they are nice and hard, you can store them in the fridge. Enjoy!
If you don't have Trader Joes coconut cream, you can use regular {full fat} coconut milk. Simmer one can of milk with 1/4 cup {or slightly less} brown sugar on medium-low heat for 30-45 minutes until nice and thick. Mix with 1 1/2 cup coconut and chill, following the same directions as above. This makes a double match, so you'll probably need more than two cups of chocolate, but it depends how thick of a coating you have on each.
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This recipe was also shared at The Pretty Bee. To see more of our favorite recipes, click here.
I wish I could box some up and bring them over to each of you for Christmas. Because once you take one bite you will never forget again. I'm not kidding. These are better than every other kind of chocolate treat in my cupboard. They are like Mounds {kind-of} except vegan {if you use vegan dark chocolate} and missing all the preservatives. I've seen them made with the really finely shredded coconut, but my favorite is the thicker, chewier shredded coconut that is a bit sweet.
Trader Joes Coconut Cream is the secret ingredient. You CAN make these with regular coconut milk, but they'll take longer {because you'll need to boil the milk down into something thicker}.
Dark Chocolate Coconut Truffles
inspired by the vanilla sugar blog
1/2 cup thick coconut cream {Trader Joes in a can}
1/8 cup brown sugar
3/4 cup shredded sweetened coconut
2 cups chocolate {I use Hershey's Dark}
Warm coconut cream in a saucepan just enough to stir in brown sugar and coconut. Chill for 20 minutes in the fridge. Form into balls and place on parchment paper on a cookie sheet. Freeze for an hour or two.
Melt chocolate {my husband uses the microwave, but there are other ways...google it} and get chocolate as close to 90 degrees F as you can. Take the frozen balls of coconut with two forks and dip them into the melted chocolate, covering the coconut. Place back on the parchment paper and put back in the freezer. Once they are nice and hard, you can store them in the fridge. Enjoy!
If you don't have Trader Joes coconut cream, you can use regular {full fat} coconut milk. Simmer one can of milk with 1/4 cup {or slightly less} brown sugar on medium-low heat for 30-45 minutes until nice and thick. Mix with 1 1/2 cup coconut and chill, following the same directions as above. This makes a double match, so you'll probably need more than two cups of chocolate, but it depends how thick of a coating you have on each.
---
This recipe was also shared at The Pretty Bee. To see more of our favorite recipes, click here.