For the creamy filling:
1 1/2 cups raw, shredded coconut
3 Tbsp. cocoa butter
1/4 cup xylitol or coconut sugar (I used xylitol to get the white color of the filling, but if you have objections to that, I'm sure coconut sugar would work!)
1 tsp. vanilla extract
1 Tbsp. coconut milk
For the chocolate coating:
3/4 cup raw, shredded coconut
1/4 cup cocoa powder
1/4 c. raw, shelled pumpkin seeds
2 Tbsp. cocoa butter
2 Tbsp. agave nectar, coconut sugar, or xylitol
2-3 Tbsp. coconut milk, or more, if needed to reach a smooth, pliable consistency
1. Line a baking sheet with parchment paper. In a food processor, puree the all of the creamy filling ingredients until a smooth dough forms that can hold together well. Shape the filling into about a dozen evenly-sized rectangle or egg shapes. Place them on the prepared baking tray and freeze for 10-15 minutes while you make the coating.
2. To make the chocolate coating, clean out your food processor work bowl and add the chocolate coating ingredients, starting with 2 Tbsp coconut milk. Puree until the coconut and seeds are all ground up; add more coconut milk, as necessary, until you have a smooth, spreadable consistency that you can mold around the filling.
3. Remove the tray from the freezer and roll each piece of frozen coconut cream in the chocolate coating. This is a bit messy; you will need to use your fingers a bit to mold the chocolate all the way around the filling. Place the finished truffle bars back on the tray and freeze for a half an hour to firm up the coating before you eat them.
Hooray for Slightly Indulgent Tuesdays , Allergy-Free Wednesdays, Wellness Weekend and Made from Scratch Mondays!
I almost passed out from shock when I walked in and saw this loving embrace. I made them hug again so that I could record it for posterity, but this outburst of affection was Sawyer's idea, not mine. Abiline was so thrilled; she just loves her Ya-ya.