Chocolate Truffles Without the Guilt

Instructions

• During the winter, coconut oil can be hard to blend if it is too cold from a chilly room temperature. If your coconut oil is cold and hard, melt it slowly in a small pot on low heat. However, if your coconut oil is already soft enough to mix well with the other ingredients, you can skip melting it and just go right ahead with the rest of the directions.
• I use a mortar and pestle to grind the nuts for this recipe. However, you could also use a small food processor.

• Combine dry ingredients and mix thoroughly.
• Then add the coconut oil, vanilla, and maple syrup. You may really need to massage the wet ingredients into the cocoa mixture by rubbing it in with the back of a spoon. If it still seems too dry, add a little water.

• If the mixture is too gooey to form into little truffle balls with you hands, place it in the refrigerator for a half of an hour until it is firm enough to handle.
• Combine the ingredients for the Powdered Coating in a small bowl or container.
• When your truffle mixture is firm enough, shape it into little balls.
• Then roll you truffle balls in the powdered coating.

• Store in an airtight container in the refrigerator. They become drier after about a week in the refrigerator. But they will probably be long gone before they have a chance to dry out!
• Don't forget to save some for the special people in your life!

Variations:

• You can change the flavor by adding a few drops of peppermint oil. Or try adding a few tablespoons of shredded coconut. For a more dark chocolate version, decrease the tapioca/arrowroot flour to 4 tablespoons and decrease the maple syrup to 3 tablespoons. Experiment and find your perfect truffle flavor!