Ingredients

The following ingredients have 11 Servings
  • 2/3 cup raw pecans (finely chopped)
  • 3 tablespoons cacao paste (or 100% dark, unsweetened chocolate, chopped)
  • ½ cup coconut butter (melted*)
  • 2 tablespoons raw honey (or maple syrup)
  • ½ teaspoon vanilla extract
  • pinch fine sea salt
  • ½ cup unsweetened shredded coconut
  • 2 tablespoons semisweet mini chocolate chips (dairy/soy-free brand)

Instruction

  • Melt the cacao paste slowly in a bowl over simmering water (double boiler).
  • Mix in the chopped pecans, 4 tablespoons of melted coconut butter (reserve the remaining ¼ cup for dipping), honey, vanilla extract and salt, until all ingredients are well combined.
  • Scoop 1 tablespoonful of dough onto a cookie sheet lined with parchment paper. Using your hands, shape each truffle into 1-inch balls. The batter will be slightly crumbly, so shape each truffle gently and set it on the pan.
  • Insert a lollipop stick into the center of each truffle and freeze for 20 minutes.
  • Dip chilled truffles, one at the time, in melted coconut butter, then roll in shredded coconut. Set truffles back on the parchment paper.
  • Press three chocolate chips into each truffle to create a cute face.
  • Keep refrigerated as the coconut butter melts at temperatures above 72°F.