Happy Foodie Friday everyone, and an early Happy Halloween! Today we have a treat to help healthify this holiday!!
Halloween is full of sweet treats and candy that sometimes can just make you feel like Frankenstein after having them! Don’t get caught in that mess and try out these little treats to kick that sweet tooth in the butt but still have some Halloween fun!!
Ingredients:
• ⅔ cup raw pecans, finely chopped
• 3 tablespoons 100% dark, unsweetened chocolate, chopped
• ½ cup coconut butter, melted
• 2 tablespoons honey, or maple syrup
• ½ teaspoon vanilla extract
• pinch fine sea salt
• ½ cup unsweetened shredded coconut
• 2 tablespoons semisweet mini chocolate chips, dairy/soy-free brand
Instructions:
1. Melt the unsweetened chocolate slowly in a bowl over simmering water (double boiler).
2. Mix in the chopped pecans, 4 tablespoons of melted coconut butter (reserve the remaining ¼ cup for dipping), honey, vanilla extract and salt, until all ingredients are well combined.
3. Scoop 1 tablespoonful of dough onto a cookie sheet lined with parchment paper. Using your hands, shape each truffle into 1-inch balls. The batter will be slightly crumbly, so shape each truffle gently and set it on the pan.
4. Insert a lollipop stick into the center of each truffle and freeze for 20 minutes.
5. Dip chilled truffles, one at the time, in melted coconut butter, then roll in shredded coconut. Set truffles back on the parchment paper.
6. Press three chocolate chips into each truffle to create a cute face.
7. Keep refrigerated as the coconut butter melts at temperatures above 72°F.
Nutrition:
Calories: 144
Protein: 1g
Fat: 12g
Carbohydrates: 8g
