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Primal Choco-Coco Truffles

Coconut Powder

On my first outing to find coconut flour I went to my favorite international food store.  I had never seen coconut flour before so I didn’t really know what I was looking for.  I searched and searched, and nothing.  I finally asked the helpful, but not very good English speaking, clerk for help and she pointed me to a bag of coconut powder.  It didn’t look much like flour to me, but, since I didn’t know any better, I bought it.  The ingredient list showed simply “coconut”.  It looked more like coconut granules, but not like shredded coconut. I got it home but still wasn’t sure I really got what I was looking for. I put it in the cupboard and scoured the internet for recipes using coconut flour.  A few days later, while at my local grocery store, I was looking at the Bob’s Red Mill display, and quickly determined that what I had just bought was clearly not coconut flour.  It was too granular and white.  Oh well, the deed was done.  Now I had to find something to do with this big bag of coconut powder I had just bought.  If you read my recent post, Cuckoo for Coconut, I made a delicious chicken dish coated in the coconut powder and topped with mango salsa.  The combination of coconut powder and almond meal made a coating for the chicken that was hardly discernible from the bread crumb version I’m sure most of you have had.  I think the coconut powder works better than shredded coconut as it coats the chicken better and more closely simulates the “bread” crumb look.

I’ve since come up with another perfect use for coconut powder. Primal Choco-Coco Truffles. Now before you run out to find coconut powder, be warned, there is another product out there called coconut cream powder.  This is more like coconut powdered milk.  Don’t use this for the truffles, it will not work. Also, this recipe does use stevia, not very much, but I’m sure some of you may not like this.  I have to tell you though this was such a treat.  I really felt like I was eating a gourmet truffle from the candy shoppe.  Here’s the recipe:

Choco-Coco Truffles

Choco-Coco Truffles

This recipe will yield 4-6 truffles, depending on how big you make them. You will need:

  • 2 tbls. Crunchy Almond Butter
  • 2-3 tbls. coconut powder
  • 1 scant tbls. cocoa powder
  • 2 packets of stevia
  • pinch of salt (if you are using salt free almond butter)
  • additional cocoa powder for dusting or finely chopped pecans for rolling

Combine the almond butter, cocoa, stevia and pinch of salt in a mixing bowl.  When all of these ingredients are well combined, add 2 tbls. coconut powder.  The consistency should allow you to roll the mixture in your hand into a ball.  If it is too runny, add more coconut powder until you can easily form the mixture into balls. Using a tablespoon size measuring spoon, scoop one tablespoon of the mixture into your hand and roll it into a ball.  Continue with this process until you have used all the mixture. Now you can roll the the balls in your favorite finely chopped nuts, or cocoa powder.  You can leave also leave them as is.  Place the truffles in the refrigerator for about 1/2 hour to allow them to set.  Remove them from the refrigerator (one at a time if you can) and enjoy!

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Thursday, July 1st, 2010 Uncategorized

10 Comments to Primal Choco-Coco Truffles

Dude, I think you just made my weekend!

July 2, 2010

Unbelievably good! You can go a little richer on the cocoa powder if you don’t like the coconut texture. You could go without coconut entirely and thicken it up with some coconut or almond flour.

Jeff P
July 2, 2010

This isn’t too far from some Dark Chocolate Bacon Truffles I made last week that were rolled in cocoa. I can’t remember the link but they can be found on Mark’s Daily Apple somewhere.

Not sure how long you’ve been up and running, but welcome to the Primal Community!

July 13, 2010

Mmmmmm…I’m going to make these TONIGHT! Thanks for the recipe!

July 13, 2010

These look fabulous!! Thank you!

I’m curious to know if you, or anyone reading, has tried these without the sweetener? Seems like they’d still taste okay, but I’d love to hear what other people think.

I’m just getting started and I’m still not entirely sure about the use of sweeteners and what they might do to my progress/conversion

Steve A
July 14, 2010

I have not tried these without sweetener. I do use purevia (stevia based) and it has not effected my transformation as far as I can tell. My partner is convinced these would be as good without the sweetener. I on the other hand am not so sure. He likes really bitter chocolate. the coconut powder does add some natural sweetness. I also use salt free almond butter, so the addition of some sea salt or nutrisalt may help if you make these without the sugar. I’d be interested to hear how they turn out. Let me know.

July 16, 2010

Okay – so I tried them without sweetener and it’s a bit questionable. I mean, they taste all right, but kind of sharp and dry, and clearly missing the little bit of zing that stevia would give them.

On the other hand, I suspect it might be like learning to appreciate really dark chocolate.

I have another one in my lunch today so we’ll see.

Steve A
July 16, 2010

I kinda figured. I don’t think I’d like it without the sugar very much. As you can see I don’t use very much. I use the Purevia brand which is a little different than stevia.

Theo Shaw
October 6, 2010

the thing i like about stevia is that it is tooth friendly,`*

Headboard Light 
October 20, 2010

the great thing about stevia is that it is also tooth friendly like xylitol sweeteners*.;

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