Saturday, April 3, 2010

Easter Truffles: Coconut Cream Baskets

These sure are cute :-) and they're pretty darn good too! They require chocolate cup molds, make sure they are deep enough to hold the coconut cream filling. I bought my molds at the local crafts store, but I'm sure more mainstream cooking stores would have them too.

Allergy Resume: Primal, Sugar-free, Dairy-free, Gluten-free!

1/3 cup Coconut oil
3 squares of 100% chocolate-- try to use a good brand
2 teaspoons of Stevia
2 tablespoons Cocoa Powder

Coconut cream
1/3 cup Coconut milk (full fat)
1/8 cup Shredded coconut (unsweetened)
2 teaspoons Vanilla
1/2 tablespoon Stevia
1 teaspoon Honey
2 tablespoons Palm shortening (if you don't have sub with coconut oil)
** optional jelly beans for garnish

Start with the chocolate cups: Place the coconut oil and hard chocolate in a small pan and heat on low. Oil should turn liquid quickly, stir until chocolate also melts. Then add cocoa powder and stevia (you might want to taste to make sure it's to your sweetness-- this can be a personal preference). Remove from heat and let cool for about 10 minutes. Pour small amount into molds. Note that the chocolate is still liquid, while it hardens, mold chocolate to sides of the molds (this may take awhile to harden and stick).
In small pan heat coconut milk and palm shortening. When mixture becomes hot, but under a boil, mix in remaining ingredients and stir constantly for about 5 minutes. Remove from heat and refrigerate to speed up cooling. When mixture is cool and thick spoon into chocolate cups and place jelly beans to garnish. Place back in fridge to finish cooling and serve!


Anonymous said...

These are not only pretty but very yummy. Definitely worth the time and effort.