Keto Coconut-Cashew Chocolate Truffles Recipe
Cook Time: 0 Minutes
Phase: Phase 1
0 3/4 cup Heavy Cream
2 tbsp Sucralose Based Sweetener (Sugar Substitute)
2 tablespoon Unsalted Butter Stick
14 oz Sugar Free Chocolate Chips
3 oz Unsweetened Baking Chocolate Squares
0 3/4 tsp Vanilla Extract
1 cup Coconut, shredded, unsweetened
4 Tbsp (2 T = 1 oz) Cashews, whole, raw
- Combine cream, sugar substitute and butter in a small saucepan. Bring to a simmer. Place chopped chocolate in a medium bowl; pour hot cream mixture over chocolate. Let stand 5 minutes.
- Stir chocolate mixture gently until chocolate is completely melted. Stir in extract and 1/2 cup of the coconut. Refrigerate until firm, about 1 hour 45 minutes, stirring occasionally (Truffles will be easier to form if the mixture is not too stiff).
- Toast the remaining 1/2 cup coconut in a dry skillet over medium heat, shaking often, until lightly browned; transfer to a bowl and cool.
- Roll the chocolate mixture into 32 balls about the size of large marbles. Roll half of the balls in cashews and half in toasted coconut. Place in an airtight container between layers of wax paper. Can refrigerate up to one week.
We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.