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| Coconut Chocolate Chip Cheesecake Truffles Recipe |
| photo by recipe author |
Servings: 10-12
Preparation Time: 40 minutes
- 16 ounces cream cheese, softened
- 1/3 cup coconut oil [1], melted and cooled
- 3/4 cup honey [2]
- 2 teaspoons vanilla [3]
- 1/2 cup coconut flour [4]
- 1/2 cup shredded coconut [5]
- 1/2 cup mini chocolate [6] chips
Topping:
- 1/3 cup unsweetened cocoa powder [7]
- 1/4 cup organic whole cane sugar [8]
Place cream cheese in a bowl and beat until creamy. Add melted coconut oil, honey, and vanilla. Beat until well blended and creamy. Add coconut flour and shredded coconut. Mix well. Stir in chocolate chips.
Chill in the refrigerator for an hour.
Once chilled, scoop about a teaspoon full to make a one inch truffle. Place on parchment paper, and continue with the rest of the mixture.
Mix cocoa powder and sugar in small bowl. Roll each truffle in cocoa/sugar. Refrigerate when done, until ready to serve. Store leftovers (if there are any) in refrigerator.
Recipe submitted by Patrice, Owings, MD