INGREDIENTS
135g Desiccated Coconut
1 tbsp Cocoa
45g Almond Flour
3 tbsp Erythritol
80 ml Rum (or water)
1 tsp Rum Essence
120g Coconut Oil
6 drops of liquid Sweetener
Nut or flavourless oil to form balls.
COATING
2 tbsp Coconut
1 tbsp Erythritol
METHOD
Combine desiccated coconut, almond flour, cocoa, erythritol, rum, vanilla essence, liquid sweetener and coconut oil preferably in a food processor (or with a fork) until you get a smooth paste consistency.
Form into a ball, cover with cling-film and refrigerate for an hour.
Brown the 2 tbsp desiccated coconut slightly in the oven 175C for 5-8 minutes.
To form the truffles, use a spoon or melon baller dipped in warm water.
Lightly coat your hands in oil and roll the truffles in your palms.
Cover the truffles in the combined desiccated coconut/erythritol.
Keep in the fridge.
MACROS
15-20 Truffles
Circa 1.5 Carbs per Truffle
