Coconut Truffles with Brazil Nut or Almond Butter

• Vegetarian

• Canned Goods

  • 2 tbsp Coconut cream

• Condiments

  • 1/4 cup Brazil nut spread or other gourmet nut butter
  • 2 tbsp Marshmallow fluff

• Baking & Spices

  • 1 pinch Kosher salt
  • 1 cups Powdered sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Coconut

• Snacks

  • 6 oz Ghirardelli dark chocolate melting wafers
  • 1 Nuts or brazil nut cookies

• Dairy

  • 1/4 cup Butter

Found on pinchmeimeating.com

Description

Directions

• Mix together all ingredients from butter to salt in a medium bowl until smooth. Add powdered sugar, around a half cup at a time, and stir each time until smooth until the full amount is incorporated. Mix in shredded coconut until fully combined.
• Chill filling for at least an hour until firm.
• Measure out tablespoon-sized lumps of filling onto a baking sheet lined with wax paper. Roll each lump into a smooth ball between the palms of your hands. Work quickly, as the filling softens quickly.
• Return to the refrigerator for about half an hour until balls are firm again.
• Melt 6-8 oz melting wafers (around 1 1/4 cups) in a small bowl according to package directions.
• Take balls of filling out of the fridge 3-5 at a time, leaving the rest to stay chilled while you work.
• Roll each filling ball in the bowl of chocolate until coated. Remove with two toothpicks (one stuck in the top, one underneath for support), let excess chocolate drip off, and rest on the wax paper until it sticks a little. Twist top toothpick while pulling out to remove.
• Fill in toothpick hole with a little chocolate and top with crushed nuts or cookies. Work quickly, as the chocolate hardens in about a minute at room temperature on your coated truffle (dont wait until the end to add crushed nuts to the top, do it for each one as you go)
• When all truffles are coated, spoon any remaining chocolate into a ziploc bag and cut a tiny corner off. Drizzle tops of truffles with chocolate.
• Eat one immediately because you deserve it. Then store the rest in the refrigerator for up to a week and serve chilled or room temperature.