Here is a fun way to add a bit of needed healthy fats to your diet, and treat yourself in the process. The truffles have just a hint of sweet. They must be chilled. These can be made into “egg” shapes for spring time.
Coconut Truffles with Watermelon Seeds and Pineapple
- Servings: 10; 20-25 truffles
- Time: 25 minutes
- Difficulty: Medium
- Print
Estimated oxalate content is 1.5 mg total oxalate per truffle (3 mg/ serving)
Ingredients
3/4 C raw, sprouted watermelon seeds with salt (3 oz.) (Go Raw brand)
1 C unsweetened finely shredded coconut, lightly toasted, divided (3 oz.)
1 oz. unsweetened dried pineapple, chopped (cut with scissors)
⅓ C cold butter or ½ C cream cheese
⅓ C coconut butter (Coconut manna) (3 oz.)
2 Tbls. Date Lady Brand Date Caramel Sauce
or 1½ T dextrose
¼ tsp. almond extract (opt.)
Instructions
- Set aside on third of the toasted coconut in a wide shallow bowl for rolling, later.
- Place the watermelon seeds in food processor with metal blade. Run the machine until the seeds become pasty.
- Add the chopped dried pineapple. Pulse the pineapple and seeds to combine and reduce the pineapple to very fine bits.
- Add the remaining ingredients, except for the coconut, run the food processor until everything is well combined.
- Add 2/3 of the toasted coconut flakes, pulse to mix. Remove truffle dough to a covered bowl and place in the refrigerator for 15 – 20 minutes or in the freezer for about 5 minutes.
- Use a small cookie baller to make balls (1 tsp. of batter each) Roll in the coconut.
- Refrigerate to set them and let the flavors mingle. These are best if they are made a few days in advance.
- Serve at a cool temperature. Don’t leave them in a hot car, or they will melt.
- They will keep for about 10 days in the refrigerator, or for a year in the freezer if tightly packed in an air-tight container.
Leave a Reply