Coconut and Vanilla Snowball Truffles
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I'm totally all about Christmas now.
And I know that for us dairy-free eaters, our options for desserts, treats and gifts are a bit limited. And it was in the local corner shop, when I saw boxes of chocolate truffles lined up on the tinsel-lined shelves, that I had the idea to make these.
Coconut and Vanilla Snowball Truffles.
Don't they look Christmassy?
Now I know sleep is important. But these babies kept me awake at 2am, wondering how I could get a creamy consistency to them. Would I use just coconut butter? Mix it with something else? And in what quantities? And how could I make it look festive?
Here's the result.
The creamy coconut literally melts in your mouth. Slowly. The musky vanilla works beautifully, and they're finished with a snowy dusting of desiccated coconut.
They'd make great gifts - put a few in a gift box and tie it up with a spangly ribbon. Or just keep them in the fridge whenever sweet cravings strike.
Coconut and Vanilla Snowballs
½ cup (120g) coconut manna
1 tsp maple syrup
½ teaspoon vanilla extract
1 tsp full-fat coconut milk
pinch of salt
1-2 tbsp desiccated coconut
In a small saucepan, gently warm the coconut manna, maple syrup, vanilla and coconut milk - stirring, until melted together. Stir in the salt and then turn off the heat. Leave to cool, slightly.
Measure out the desiccated coconut onto a plate.
Take teaspoonfuls of the mixture and roll them into balls, coating them in the desiccated coconut as you go, and arranging them in a shallow bowl or container. Store in the fridge, allowing them to cool fully.
To enjoy them at their best, take them out of the fridge a little whole before eating, to just take the chill off them and allow them to soften only very slightly. Store any leftover snowball truffles in the fridge until needed.
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This recipe was shared on the Little Bites of Beauty AIP Christmas Recipe Party and Phoenix Helix's AIP Recipe Roundtable. Go check them out for more AIP inspiration!
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