AIP / Paleo Coconut and Carob Truffles (dairy-free & nut-free

• Vegetarian
• Gluten free
• Paleo

• Canned Goods

  • 1 can Coconut milk, full-fat

• Condiments

  • 3 tbsp Honey

• Baking & Spices

  • 1/4 cup 2 tsp roasted carob powder, roasted
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 3/4 cup Coconut, unsweetened

Found on asquirrelinthekitchen.com

Description

Ingredients

• 1 can full fat coconut milk
• 3 TBSP honey
• 2 TSP vanilla extract (the alcohol will be cooked off)
• 2 TSP roasted carob powder + 1/4 cup for rolling the truffles
• 3/4 cup unsweetened shredded coconut

Directions

• Blend the coconut milk, honey, and vanilla extract in a sauce pan.
• Bring to a boil, then simmer on medium-low heat for 2 hours, stirring the mixture once in a while.
• After 2 hours, the liquid will take on a dark caramel color and become thicker (the consistency of mayo).
• Turn off the heat and add the shredded coconut and 2 TSP of carob powder. Mix well.
• Let cool down and refrigerate for at least 2 hours. The paste need to be really cold before you roll it. You can even let it overnight in the fridge.
• Prepare on the side a small bowl with carob powder that you will use to coat the truffles at the end.
• Remove from the fridge.
• Take small portions of the coconut paste with a teaspoon and start forming little balls by rolling the mixture between your hands.
• Immediately roll the balls in carob powder. Make sure the truffles are well covered.
• Store in a closed lid container in the fridge until ready to eat.
• Bon appétit!