• Mocha Coconut Macadamia Truffles Recipe

    Mocha Coconut Macadamia Truffles | stupidesaypaleo.com

    Y’all know I don’t do many treat recipes, but every once in a while inspiration strikes and I roll with it. Last night I was working on recipe development for the cookbook, looked over at a jar of Love Bean and a great idea popped into my head.

    What’s Love Bean? It’s a fudgy spread that’s dairy-free, grain / gluten-free, vegan and totally delicious. I wouldn’t make these everyday—they are still a sweet treat even though they’re Paleo-friendly—but for a single, lush bite to take care of a sweet craving, they’re perfect.

    No Love Bean? The product is a blend of coconut oil, cocoa and coconut sugar and while I have no idea what the proportions are, if you’re savvy in the kitchen you can probably figure out how to make a suitable substitute.

    Mocha Coconut Macadamia Truffles Recipe

    Preparation 2017-03-29T00:00:00+00:00
    Cook Time 2017-03-29T00:00:00+00:00
    Serves 12     adjust servings

    Ingredients

    • 3/4 finely shredded unsweetened coconut
    • 1/2 cup Love Bean fudge
    • 1 teaspoon finely ground coffee
    • 1/4 teaspoon sea salt
    • 1/2 scoop SFH vanilla protein powder*, optional
    • 1/3 cup macadamia nuts, chopped

    Instructions

    1. In a medium bowl, add the coconut, Love Bean fudge, coffee, sea salt and protein powder (optional). Mix well to combine. If the mixture seems very soft, put it in the refrigerator for 10 to 15 minutes to firm up. You want it soft enough to roll but not so soft that it falls apart.
    2. Place the chopped macadamia nuts in a shallow bowl or on a plate.
    3. Get a teaspoon of the mixture and shape it into a ball. Drop the truffle into the macadamia nuts and gently roll it around until all sides are coated. Repeat with the rest of the mixture.
    4. Store covered in the refrigerator or freezer.

    by

    Mocha Coconut Macadamia Truffles | stupidesaypaleo.com
    Mocha Coconut Macadamia Truffles Recipe
    Serves: 12
    Ingredients
    • 3/4 finely shredded unsweetened coconut
    • 1/2 cup Love Bean fudge
    • 1 teaspoon finely ground coffee
    • 1/4 teaspoon sea salt
    • 1/2 scoop SFH vanilla protein powder*, optional
    • 1/3 cup macadamia nuts, chopped
    • *Use code SEPaleo for 10% off any order
    Instructions
    1. In a medium bowl, add the coconut, Love Bean fudge, coffee, sea salt and protein powder (optional). Mix well to combine. If the mixture seems very soft, put it in the refrigerator for 10 to 15 minutes to firm up. You want it soft enough to roll but not so soft that it falls apart.
    2. Place the chopped macadamia nuts in a shallow bowl or on a plate.
    3. Get a teaspoon of the mixture and shape it into a ball. Drop the truffle into the macadamia nuts and gently roll it around until all sides are coated. Repeat with the rest of the mixture.
    4. Store covered in the refrigerator or freezer.
    Notes
    If you’re limiting caffeine, you can use decaf coffee or omit it all together. They’re still delicious.[br]Can’t eat nuts? Roll the truffles in cocoa powder or shredded coconut. Or just leave them naked![br]Use any other chopped nuts you prefer.

    Pin this for later!

    Mocha Coconut Macadamia Truffles | stupidesaypaleo.com

    Questions? Leave them in the comments below, and I’ll get back to you ASAP!

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

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