When Santa asks if you’ve been naughty or nice this year, you’ll be tempted to tell him you have been naughty because these are so decadent. But Santa will know the truth. He always does. And the truth is, these are not actually naughty at all. They just taste like it. They are naturally sweetened and healthier than any other Christmas candy you’ll ever eat, with 72% dark chocolate, healing coconut oil, and sweet, mineral-rich maple syrup.
Not the candy-making homemaker type? Who cares? Neither am I! I know, I run this cooking blog, and maybe you think that makes me some kind of an expert or something. But I’m nowhere near it. All I know is, my mom loves these chocolates, Santa loves these chocolates, and so does everyone else.
And they’re EASY TO MAKE! See? That’s the main thing. EASY. TO. MAKE.
So here’s how you do it (I got this recipe idea from Pinchofyum.com):
Step 1: blend the coconut in a blender or food processor until it takes on more of a flour-like consistency. It should look something like the above picture when done.
…as opposed to this (which is what shredded coconut looks like when you take it out of the bag).
- Keep in mind that the coconut does get a little sticky and can gum up the bottom of the blender, so you might need to check the blade and clear it of debris every once in awhile. But that “debris” is what you’re shooting for. You want the whole lot of it to be as fine as possible.
Step 2: Add the raw maple sugar, vanilla, and coconut oil, and mix together in a bowl.
- I heated the coconut oil slightly so it would blend into the mix a little better. Christmas is around the corner, and my house is most certainly not “room” temperature. So my coconut oil needed a little help.
- Once you add the syrup the mixture will turn a pale brown hue. Be not alarmed. This is normal.
Step 3: Shape the mixture into small bite-sized balls, making about 18, and place them in the fridge to set for 30 minutes.
- You can keep them plain like this, or you can add a favorite nut in the middle. I added almonds to mine at this stage. Just place an almond in the middle of the coconut mixture in your hand, shape the coconut around it with your fingers, and roll it until the almond is covered and the ball is smooth.
Step 4: While the coconut balls are chilling, melt the chocolate in a double boiler (if you’re like me and you don’t have a double boiler, or you don’t even know what one is, just put a small sauce pan in a larger pan of shallow, boiling water and melt the chocolate into the smaller pan.)
- Turn the temperature down to medium once the chocolate starts to melt
- I also like to add a spoonful of butter to the mix so the chocolate doesn’t stick to the pan (I’m the kind who would lose my head if it wasn’t screwed on tight, so burning chocolate, even in a double boiler, would not be unheard of for me).
Step 5: Using a fork, dip each coconut ball into the melted chocolate and cover completely. Then place the candy onto parchment or wax paper to set in the fridge.
- Don’t be afraid to make a mess. Notice I get chocolate everywhere, and I’m something of an expert, if you recall. You can place them onto a lovely serving tray and impress everyone later.
- But keep in mind that if they have too much chocolate on them, they will be a funny shape at the bottom when they dry, so use an extra fork or a little knife to help ease the candy onto the paper cleanly.
Step 6: Drizzle the remaining chocolate from the fork on top of the candy, and sprinkle a little coconut garnish on top.
- Or, if you’ve made some truffles with nuts and some without, use the garnish to indicate which ones are which.
This one has a nut inside (in case you didn’t notice). So it has the garnish on top. But then again, all of my truffles had coconut on top this time. I just went to town on the coconut. Don’t sick the garnish police on me.
Step 7: eat and groan.
- 2 cups finely chopped coconut
- 3 Tbsp raw maple syrup
- 5 Tbsp coconut oil
- 1 tsp vanilla
- 6 oz. dark chocolate (72% - 80%)
- 8 oz. whole raw almonds (optional)
- Blend one bag of shredded coconut in a food processor or blender until flour-like. Be sure to clear the blade of excess debris occasionally.
- Combine coconut, syrup, coconut oil, and vanilla in a bowl and mix together.
- Shape coconut mixture into small bite-sized balls. If including almonds, form the ball around an almond until completely covered and smooth.
- Place in fridge to chill for 30 minutes.
- Melt the chocolate in a double boiler.
- Dip the coconut balls in the chocolate, place on parchment paper or wax paper, and chill until ready to eat.