So often when we think of the holidays, our thoughts inevitably turn to sweet indulgences that are rare and precious, enjoyed to excess in a way we avoid throughout the year. It sometimes feels like the holidays are that payoff for eating well the other ten months of the year, but engorging on so much sugar takes its toll. Sugar can wreak havoc on the body when not consumed in moderation and even when it is eaten more infrequently (for people who have cut back drastically on their sugar consumption or eliminated it altogether), it can still sometimes have physical side effects that are unpleasant enough to make you regret indulging. Yet, most of us have a sweet tooth and it is often hard to ignore, especially around the holidays.
To help with this, we have a fun, easy recipe that is sure to satisfy those sweet dessert holiday cravings and look absolutely adorable at parties and holiday functions. For a great bonus, these end up looking like winter ice or snowballs when finished.
(This recipe is gluten, dairy & grain free and can also be sugar free, depending on your preferences - note that even adding just a little extra sweetener with some natural, organic sugar, honey, or maple syrup will still be far better for you in terms of sugar intake.)
Makes: 16-24 truffles
1 cup coconut cream concentrate, also known as coconut butter
¾ cup virgin coconut oil (soft, but not melted)
½ cup coconut milk
½ cup shredded coconut
2 tbsp organic sugar (optional, or substitute with organic, natural sweetener of choice)
½ tsp ColorKitchen Bright Blue Color Packet
1 tbsp vanilla extract
⅛ tsp salt
Shredded coconut for topping
Using a mixer or food processor, combine the coconut cream concentrate (coconut butter) and coconut oil until smooth. In a small bowl, mix blue food color powder with a couple drops of water until all the color is dissolved. While the mixer or food processor is still running, add in your coconut milk and shredded coconut, and color mixture, continuing to mix until smooth. Then, add the rest of your ingredients (along with your various optional ingredients) and mix until the batter is again smooth. Since it will generally be too soft to manipulate, place the mix into the refrigerator for 30-60 minutes. Take it out when the batter is firm, but not so firm that you can’t mold/shape it. Once the batter is ready, use an ice cream scoop or small spoon to scoop out the batter and roll it into a ball in your hands until you have about 16-24 truffles (depending on how large your balls are) all placed on a plate. As long as the truffles are still firm, you can then roll them in any topping you’d like. If not quite firm enough, just stick them back in the refrigerator for a little while.
Enjoy your delicious treats cold or at room temperature!