Raw Frozen Coconut Truffle "Dove Bars"

When I was around eight years old, my oldest sister was in high school and had a regular job babysitting for a family that lived across the street from my elementary school. She would pick me up from school some days and take me over to play with the little boy and girl she was watching.  I loved going over to their house because they had so many convenience foods that we never had in our home. Why was I so twisted that I thought that TV dinners were a delicacy?  I guess they were just novel to me because I was fortunate to have a mother who cooked dinner every night--which I certainly did not appreciate at the time.  Other than frozen entrees, I loved to raid the miniature Dove ice cream bars this family always had on hand.  When I took a bite of these raw frozen treats that I concocted last week, I was immediately taken back to my memories of those Dove bars.  Of course, these raw frozen truffles have a personality of their own--but they are as rich and delicious as the ice cream treats of my youth.

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.