Easy Mellowcreme and Chocolate Truffles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 cup candy corn1 tsp refined coconut oil1 tbsp almond milk¼ cup fine-shred unsweetened coconut1 tbsp icing sugar1 (28g) packet hot chocolate mix1 tbsp cocoa + some for dusting1 tbsp icing sugar, for dusting
Melt the candy corn and coconut oil together in the microwave (30 second intervals, stirring in between).
Add the almond milk, coconut, icing sugar, hot chocolate mix, and cocoa, stirring well.
Scrape onto a sheet of waxed paper and smooth into a uniformly thick, rectangular layer.
Cool until you can handle the dough, then cut it into equal sized cubes.
With greased or icing-sugar coated hands, roll each cube into a ball and and place in a plastic zip-top bag.
Add the cocoa and the icing sugar, seal the bag and shake to coat the balls completely.
Re-distribute the balls in one layer (keep them in the bag) and place in the refrigerator for 15-20 minutes to firm up.
Serving Size: Makes about 15 balls
Number of Servings: 15
Recipe submitted by SparkPeople user JO_JO_BA.
Add the almond milk, coconut, icing sugar, hot chocolate mix, and cocoa, stirring well.
Scrape onto a sheet of waxed paper and smooth into a uniformly thick, rectangular layer.
Cool until you can handle the dough, then cut it into equal sized cubes.
With greased or icing-sugar coated hands, roll each cube into a ball and and place in a plastic zip-top bag.
Add the cocoa and the icing sugar, seal the bag and shake to coat the balls completely.
Re-distribute the balls in one layer (keep them in the bag) and place in the refrigerator for 15-20 minutes to firm up.
Serving Size: Makes about 15 balls
Number of Servings: 15
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 65.0
- Total Fat: 0.9 g
- Cholesterol: 0.1 mg
- Sodium: 28.9 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 0.3 g
- Protein: 0.2 g
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