Paleo Turkish Delight Truffles

Allergens

Nuts (Almond), Coconut

Ingredients

• 1 cup almond flour 1/4 cup coconut oil 2 tablespoons cocoa powder 1/4 teaspoon salt 1/2 cup unsweetened shredded coconut 1/3 cup coconut sugar 1/2 cup water 1 teaspoon orange zest 1 tablespoon lemon juice 1/4 teaspoon rosewater extract

Instructions

1. In a saucepan, combine the water, coconut sugar, and orange zest. Bring to a boil over medium heat, stirring occasionally until the sugar is dissolved. Reduce heat and let it simmer for 10 minutes. Remove from heat and add lemon juice and rosewater extract. Let it cool. In a separate bowl, mix together almond flour, cocoa powder, and salt. Gradually add this mixture to the cooled sugar syrup, stirring until well combined. Chill the mixture in the refrigerator for at least 2 hours or until firm enough to handle. Roll the chilled mixture into small truffle balls using your hands. Set them aside on a parchment lined tray. Melt coconut oil in a shallow dish and roll each truffle in the melted oil, then coat with shredded coconut. Place them back on the lined tray and chill for another 2 hours or until firm.

Chef’s Insight

The combination of chocolate and Turkish Delight flavors creates a sensory experience that transports you to the vibrant spice markets of Istanbul.

Notes

Feel free to adjust the level of sweetness by modifying the amount of coconut sugar used in this recipe.