Description
Storebought coconut caramel is rolled into truffles and coated in chocolate for a great dairy free sweet treat.
Ingredients
250 grams coconut caramel
1 teaspoon sea salt
90 grams / 3.17 ounces 50% chocolate, broken into small pieces
50 grams / 1/2 cup desiccated coconut
Instructions
- Stir the coconut caramel together and warm slightly, if needed.
- Stir the salt through and set aside.
- Melt the chocolate in a double boiler or microwave until smooth.
- Set aside to cool to room temperature.
- Pour the coconut into a bowl or small plate with a lip and set aside.
- Take a teaspoonful of the coconut caramel and roll into a ball as quickly as you can so as not to warm the caramel up too much (see note).
- Place one coconut ball into the room temperature chocolate and coat by rolling around with a teaspoon, lightly drain the excess chocolate off the coconut ball.
- Place the truffle and coat fully in the desiccated coconut.Place the truffle on a plate and repeat with the remaining truffles.
- Place in the fridge to set for at least 1 hour.
- Serve and enjoy!
Notes
Coconut caramel consistency: The consistency of coconut milk caramel is firmer than traditional dulce de leche so is easier to roll into a ball by hand.
Rolling the coconut balls: When rolling the coconut caramel
Cooling the chocolate: Overall, these truffles only take 15 minutes to make, however, waiting for the chocolate to cool can slow you down, so stir the chocolate to allow the cool air to make its way through the melted chocolate will cool it to room temperature quicker.
Getting messy when coating: Coating the truffles will be a bit of a messy job, but these are worth it!
Keeping the truffles: These are best kept in the fridge when not serving.
Recipe by Roamingtaste
Nutrition
- Calories: 140 calories per truffle