Easy Mellowcreme and Chocolate Truffles
Nutritional Info
- Servings Per Recipe: 15
- 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
View full nutritional breakdown of Easy Mellowcreme and Chocolate Truffles calories by ingredient
Introduction
Inspired by mymansbelly.com, these use a chewy, melted candy corn (mellowcreme) and coconut oil base and are packed with more coconut, hot cocoa mix and a touch of almond milk. Rolled in cocoa powder, they're an unusual yet delectable holiday treat! Inspired by mymansbelly.com, these use a chewy, melted candy corn (mellowcreme) and coconut oil base and are packed with more coconut, hot cocoa mix and a touch of almond milk. Rolled in cocoa powder, they're an unusual yet delectable holiday treat!Number of Servings: 15
Ingredients
-
1 cup candy corn
1 tsp refined coconut oil
1 tbsp almond milk
¼ cup fine-shred unsweetened coconut
1 tbsp icing sugar
1 (28g) packet hot chocolate mix
1 tbsp cocoa + some for dusting
1 tbsp icing sugar, for dusting
Directions
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.