So I would classify myself as a chocolate aficionado, maybe even super-fan. I make a dozen of these and keep them on hand when I want a lil sumthin-sumthin to fix my chocolate craving.
I will review a number of the low-carb, dark chocolate bars in a separate post. I used my favorite/winner for this recipe, which makes a dozen truffles at 3g carbs each.
1 Green & Blacks Organic 85% Dark Chocolate Bar (3.5oz/100g)
2 Tablespoons Organic Coconut Oil
2 Tablespoons Hot Water
1 scoop LoLo Flo MCT Powder
1 tsp vanilla extract
¼ tsp kosher salt
½ cup unsweetened organic coconut flakes*
In a glass measuring cup add hot water and MCT Powder until creamy.
Over low heat or a double-boiler add Chocolate, Coconut Oil, Vanilla Extract and Salt.
Add in the MCT Powder mixture.
Whisk until chocolate mixture is shiny and creamy. Remove from heat.
Place chocolate mixture in refrigerator for 30 minutes until the consistency of a soft candy bar, if it sets-up too much just let it sit at room temperature for a bit, it’ll soften back up.
Using a cookie scoop (I use this OXO one) or two teaspoons, spoon truffle mixture onto a cookie sheet and place in refrigerator to chill.
Place coconut flakes onto a plate, and roll the truffles in the coconut. Eat and Enjoy!
Store in airtight container in refrigerator for a week or longer, if they last that long!
You can also roll these in some organic cacao powder for a more traditional truffle.
If you prefer sweeter truffles, use whatever low-carb sweetener you like. I use sucanat, monk fruit sweetener or stevia in my recipes.