Ingredients:
3 cups Unsweetened Shredded Coconut (240g), plus more to sprinkle on top
¾ cup Unsweetened Coconut Milk (180ml)
1 ½ cups Chopped Sugar-free Dark Chocolate or Sugar-free Chocolate Chips (262g)
1 tsp Coconut Oil
Instructions:
In a mixing bowl, combine the unsweetened coconut milk and 1 cup of the shredded coconut. Gradually add the rest of the shredded coconut, mixing until a thick dough forms.
Roll the mixture into balls and place them evenly onto a parchment-lined baking tray.
Freeze the coconut balls for about 15 minutes to harden.
In a microwave-safe bowl, combine the sugar-free dark chocolate or chocolate chips with coconut oil. Microwave in 30-second intervals, stirring after each interval, until completely melted.
Dip each coconut ball into the melted chocolate using two teaspoons to lift them out and place them back onto the parchment-lined baking tray.
Once all the balls are covered in chocolate, sprinkle some shredded coconut on top of them.
Return the tray to the freezer to allow the chocolate to set.
Once the chocolate has set, enjoy your keto coconut truffles! Store leftovers in the fridge and serve cold directly from the fridge to prevent the chocolate from melting.
Notes:
Ensure the shredded coconut and coconut milk are unsweetened to keep the recipe keto-friendly.
You can adjust the sweetness by using a sweeter variety of sugar-free chocolate or adding a keto-friendly sweetener to the melted chocolate mixture if desired.
These keto coconut truffles can be stored in the fridge and enjoyed within a week or frozen for up to 3 months.