Frozen Chocolate Truffle Coconut Cups

Allergens

Tree Nuts (coconut), Soy (lecithin in chocolate)

Ingredients

• 1 cup cocoa powder 2 cups unsweetened shredded coconut, divided 1/4 cup coconut cream 1/2 cup honey 1 tsp vanilla extract Pinch of sea salt 6 oz dark chocolate 1 tbsp coconut oil Garnish: fresh raspberries and mint leaves

Instructions

1. In a food processor, blend cocoa powder, 1 3/4 cups shredded coconut, coconut cream, honey, vanilla extract, and salt until smooth. Shape the mixture into 6 evenly sized balls, then place each on a parchment lined tray. Freeze for at least 2 hours or overnight.
2. Melt dark chocolate and coconut oil together in a double boiler or microwave in 30 second increments, stirring between intervals until completely melted and smooth.
3. Remove the truffle balls from the freezer and dip each one into the chocolate mixture, ensuring they're entirely coated. Return them to the tray and freeze until the chocolate sets, about 15 minutes.
4. Just before serving, garnish with fresh raspberries and mint leaves for a touch of vibrant color and refreshing flavor.

Chef’s Insight

Experiment with different types of berries or chocolate drizzles to create unique flavor combinations.

Notes

This dessert is best enjoyed straight from the freezer for a satisfyingly frozen bite.