Vanilla & Coconut Truffles
Gluten Free | Low Carbs|Dairy Free | Vegetarian | Quick
Serves 10
Prep Time10 mins
Cooking Time1 Hour
222
kCal
21g
Fats
6g
Carbs
1g
Protein
Ingredients
2 cups (200g) desiccated coconut + 3 tbsp.
¼ cup (60ml) coconut milk, canned
¼ cup (50g) coconut oil
½ tsp vanilla extract
3 tosp. maple syrup
Method
Instructions:
- Slightly heat the oils and coconut milk in a pot over low heat. Add the 200g desiccated coconut, vanilla extract and maple syrup, then mix well. Transfer into a container and chill in the fridge for 1 hour.
- Once the batter is firm, form around 10 balls and roll them in the extra coconut, eat straight away or store in the fridge until necessary.
- Pro tip: add more milk if the batter is too dry and does not want to roll into balls.
2 cups (200g) desiccated coconut + 3 tbsp.
¼ cup (60ml) coconut milk, canned
¼ cup (50g) coconut oil
½ tsp vanilla extract
3 tosp. maple syrup
Instructions:
- Slightly heat the oils and coconut milk in a pot over low heat. Add the 200g desiccated coconut, vanilla extract and maple syrup, then mix well. Transfer into a container and chill in the fridge for 1 hour.
- Once the batter is firm, form around 10 balls and roll them in the extra coconut, eat straight away or store in the fridge until necessary.
- Pro tip: add more milk if the batter is too dry and does not want to roll into balls.