Cherry Coconut Truffles with Chocolate Coating

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I was totally trying to use up the last of the cherry blossom stems I had picked!

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So yes, I picked a couple branches of cherry blossoms nearby a while ago, and I was just so fascinated with their beauty, that I wanted to make a few desserts with cherries so I could use these.

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I have truly experienced something amazing when I witnessed cherry blossoms for the first time in my life. It was just beautiful beyond imagination.

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I had a bit of an experiment with this, trying to first make it with low fat shredded coconut, but it wasn’t that good. Turned out all hard.

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So I focused on using the bottle of coconut manna I had bought ages ago, that I needed to finish, using that as the base, and adding shredded coconut was exactly what I needed to do.

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Coconut manna, which I think is very similar to creamed coconut or coconut butter, is made from dry shredded coconut.

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I do find it very easy to use those little paper cups to hold them, as that gives the chocolate sauce somewhere to go once you drizzle it on the truffles.

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I love that they have such a creamy taste, and with dried cherries and a hint of cherry and red beet juice, it creates that perfect soft pink!

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Cherry Coconut Truffles with Chocolate Coating

Filling
1/4 cup coconut manna/creamed coconut or coconut butter
3 tablespoons unsweetened finely shredded coconut
1 tablespoon virgin coconut oil
1 tablespoon pure maple syrup/agave
1 tablespoon dried cherries, chopped
1 teaspoon pure vanilla extract
1 teaspoon red beet juice
1 teaspoon black cherry juice

Chocolate Coating
2 tablespoons vegan dark chocolate chips (eg Enjoy Life)
1 tablespoon virgin coconut oil
1 teaspoon pure maple syrup
1 teaspoon cacao powder

Filling: Mix together the coconut manna, shredded coconut, coconut oil, maple syrup/agave, chopped dried cherries,pure vanilla extract, red beet juice and black cherry juice. Stir for a bit until you get a really nice marble effect.

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Shape the mixture into balls, with the bottom being a little flat. Put them in mini muffin parchment paper, and keep them in the freezer for the time being.

Chocolate Coating: Add the chocolate chips in a small, microwave safe bowl and heat it up for about a minute, then stir with a spoon until all the chocolate has melted. Add the coconut oil, pure maple syrup and cacao powder, stir some more until it’s mixed evenly.

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Drizzle some chocolate coating on each of the truffles, be sure they cover everything, and if needed, drizzle some of the excess chocolate from the bottom of the cup back into the bowl.

Keep the truffles in the freezer for 20-30 minutes until the chocolate hardens, then serve.

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Note: The red beet juice gives it a very bright pink, which I don’t think cherry juice can do, but if you don’t mind the colour or flavour, feel free to use only cherry juice or red beet juice.

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Cherry Coconut Truffles with Chocolate Coating
Serves: 3
 

Ingredients
Filling
  • ¼ cup coconut manna/creamed coconut or coconut butter
  • 3 tablespoons unsweetened finely shredded coconut
  • 1 tablespoon virgin coconut oil
  • 1 tablespoon pure maple syrup/agave
  • 1 tablespoon dried cherries, chopped
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon red beet juice
  • 1 teaspoon black cherry juice
Chocolate Coating
  • 2 tablespoons vegan dark chocolate chips (eg Enjoy Life)
  • 1 tablespoon virgin coconut oil
  • 1 teaspoon pure maple syrup
  • 1 teaspoon cacao powder

Instructions
  1. Filling: Mix together the coconut manna, shredded coconut, coconut oil, maple syrup/agave, chopped dried cherries,pure vanilla extract, red beet juice and black cherry juice. Stir for a bit until you get a really nice marble effect.
  2. Shape the mixture into balls, with the bottom being a little flat. Put them in mini muffin parchment paper, and keep them in the freezer for the time being.
  3. Chocolate Coating: Add the chocolate chips in a small, microwave safe bowl and heat it up for about a minute, then stir with a spoon until all the chocolate has melted. Add the coconut oil, pure maple syrup and cacao powder, stir some more until it’s mixed evenly.
  4. Drizzle some chocolate coating on each of the truffles, be sure they cover everything, and if needed, drizzle some of the excess chocolate from the bottom of the cup back into the bowl.
  5. Keep the truffles in the freezer for 20-30 minutes until the chocolate hardens, then serve.


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