An easy, no bake orange chocolate coconut truffle recipe that is paleo, nut fee, dairy free and vegetarian with vegan option.
Course: grain free, low carb, no bake, paleo, vegetarian and vegan option
1cupunsweetened coconut flakes
1/3cupcocoa or cacao powder
2 1/2tbspSweetener of choice: 2 ½ tbsp honeyor for vegan use 3 tbsp maple syrup , or for low carb option use 3 tbsp low carb maple syrup + ¼ tsp liquid stevia, or can use just liquid stevia to taste .
2tsporange zest I used a microplane zester
1tsporganic GF orange extract
Line a baking with parchment paper.
In a food processor or blender add coconut flakes and pulse until finely ground.
Add the cocoa or cacao powder to the processor and pulse until mixed.
Add all remaining ingredients to the processor and pulse until mixed.
Remove blade, scrape side of processor bowl with spoon and mix thoroughly.
Spoon small mounds of the mixture onto the lined baking tray and use hands or spoon to round and smooth into balls.
Place baking tray in the freezer for 12 to 15 minutes or until balls have solidified.
Serve and enjoy. Unused portions should be stored in the freezer in covered container.
Nutritional Data for Low Carb Version with low carb maple syrup & stevia: Servings: 10, Serving Size: 1 truffle, Cal: 86, Carbs: 3.3 g / Net Carbs: 1.7 g, Fiber; 1.6 g, Fat: 8 g, Sugar; 0 g Nutritional Data for Paleo Version with honey: Servings: 10, Serving size: 1 truffle, Cal: 99, Carbs: 7 g / Net Carbs: 5.4 g, Fiber; 1.6 g, Fat: 8 g, Protein: 1g, Sugar: 5 g*all nutritional data are estimates based on the products I used*