White Chocolate Truffles
Pour water in a large pot and bring it to a boil, reduce the heat and top the pot with a metal bowl, make sure the water does not touch the bowl.
- Cook46 min
- Total46 min
- Serves12
- LevelEasy
Ingredients
- 1 cup coconut butter
- 1/2 cup solid coconut cream
- 1/2 tsp. vanilla extract
- 2 tbsp. sweetener substitute
- 1/2 cup finely shredded unsweetened coconut
Preparation
- Pour water in a large pot and bring it to a boil, reduce the heat and top the pot with a metal bowl, make sure the water does not touch the bowl.
- Put the coconut cream, coconut butter, and vanilla extract into the metal bowl and melt over medium heat until smooth for about 5-7 minutes, whisk in the sweetener until well combined.
- Place the mixture into the refrigerator and let it chill for 1 hour, stirring every 20 minutes.
- Shape the mixture into 14 walnut-size balls then roll them into the shredded coconut.
- Transfer the truffles onto a parchment paper-lined plate and place it in the freezer for 8-10 minutes to set.
- Enjoy or store in the fridge in an airtight container.
