Coconut-Dark Chocolate Truffles

2 Reviews
From: EatingWell Magazine January/February 2013

Coconut macaroons meet dark chocolate truffles in these little treats. Inside the snap of the dark chocolate shell lies the tender coconut-cocoa filling: a mix of naturally sweet dates, cocoa and coconut flour. Coconut flour is a healthy way to add decadent coconut flavor to this coconut-dark chocolate truffle recipe and other baked goods. It packs a whopping 5 grams of fiber per 2 tablespoons (with only 2 grams of total and saturated fat). Look for coconut flour near other gluten-free flours.

Ingredients 40 servings

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Original recipe yields 40 servings
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  • 2 cups whole dates, pitted and coarsely chopped (16-18 large)
  • 1 cup boiling water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup coconut flour
  • 2 tablespoons unsweetened cocoa powder
  • 10 ounces bittersweet chocolate, chopped (about 1 1/2 cups)
  • 1 1/2 cups unsweetened shredded coconut, toasted (see Tip)

Preparation

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  1. Place dates in a small bowl. Pour boiling water over them and let stand until cool, about 40 minutes. Transfer the dates and liquid to a food processor. Add vanilla and salt and puree until smooth, scraping down the sides once or twice. Add coconut flour and cocoa and process, scraping the sides occasionally, until a thick doughlike paste forms. Refrigerate until very cold, 2 to 3 hours.
  2. Line a baking sheet with parchment paper or foil. Using 2 teaspoons per truffle, roll the mixture into about 40 balls.
  3. Place half the chocolate in a microwave-safe bowl and microwave in 30-second bursts, stirring in between, until it is about half melted. Remove from the microwave and continue stirring until completely melted. Place coconut in a shallow dish.
  4. Add about 4 date balls at a time to the melted chocolate. Working quickly, use 2 forks to roll each ball in the chocolate until coated. Use a fork to transfer the truffles one at a time to the coconut, letting excess chocolate drip off first. Sprinkle with coconut to coat. Transfer to the prepared baking sheet.
  5. When the first batch of chocolate is gone and about half the date balls are coated, melt the remaining chocolate and coat the remaining balls with chocolate and coconut. Transfer the baking sheet to the refrigerator and chill until the chocolate is set, about 1 hour.
  • Make Ahead Tip: Store airtight in the refrigerator for up to 1 week.
  • Tip: To toast shredded coconut, place in a small dry skillet and cook, stirring often, until golden, about 5 minutes, or spread in a shallow baking dish and bake at 350°F until light golden and fragrant, 5 to 10 minutes.

Nutrition information

  • Serving size: 1 truffle
  • Per serving: 82 calories; 4 g fat(3 g sat); 3 g fiber; 12 g carbohydrates; 1 g protein; 2 mcg folate; 0 mg cholesterol; 8 g sugars; 3 g added sugars; 1 IU vitamin A; 0 mg vitamin C; 4 mg calcium; 0 mg iron; 21 mg sodium; 69 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 fruit, 1/2 other carbohydrate, 1/2 fat

Reviews 2

June 18, 2013
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By: EatingWell User
A true kitchen nightmare Having made hundreds of recipes over the years I have never had as bad a result as with this. I even went to the trouble to track down the coconut flour. Admittedly, I made a substitution with something on hand, but I'd like to think merely replacing semi-sweet chips for the chopped bittersweet listed was doable. Not so. The semi-sweet never thinned enough to let excess drip off. That led to a clumping of the shredded coconut & some colorful kitchen lingo. Looking back, most tempering methods call for anything from cream or butter to shortening or paraffin wax to enable the coating to harden. With this in mind I tried to salvage by adding some coconut oil, which helped this it a bit. The date filling was surprisingly good but after that it was all downhill. I suggest being sure the 'dough' is extremely cold as forming balls will soften it & make the dipping that much more difficult. Chilling for a second time might not work as any condensation could prevent the coating from adhering, but that' s just a guess. I may try this again (especially since I have no idea what to do with the coconut flour) but I fear enrobing chocolate bonbons will stay in my category reserved for homemade tortellini & Chinese dumplings. Pros: reads real easy-breezy & the date filling was a nice surprise Cons: casual approach to working with chocolate for coating
January 08, 2013
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By: Rebecca Grenier
Little treats These were really tasty little date-balls. A bit disappointing to people who were expecting an actual chocolate truffle, but the people who knew it was dates inside loved it, as I did. I am going to make them again for my next family gathering. Pros: fun to make, delicious Cons: NULL