Updated: Dec 7, 2020
This recipe by Primal Kitchen is deeply chocolate-y with the same touch of bitter, woodsy undertones you get from coffee, truffles taste sinful but melt on your tongue like angelic snowflakes. These truffles include the creamy, lightly sweet and nutty flavor of hazelnut combined with dark chocolate and shredded coconut.
These keto-friendly treats are dedadent and should be consumed with an eye on portion control (you’ve been warned); they should be savored for a moment when you can relax, close your eyes, and allow the feel-good flavor of chocolate hazelnut coat your tongue.
For the truffles:
1 package Lily’s Stevia-Sweetened Dark Chocolate Chips (12 ounces)
1 ⅓ cup unsweetened shredded coconut
Place a medium-sized pot filled halfway with water on the stove over medium-high heat. When water begins to simmer, place a glass bowl (or other heat-safe bowl) on top of the water.
Pour chocolate chips into the bowl. Stir gently occasionally as the chocolate chips melt.
When the chocolate has melted, remove the bowl from the heat and turn off the stove.
Add Collagen Fuel and hazelnut butter to the melted chocolate. Whisk until well combined. Add shredded coconut to the chocolate, and stir.
Pour chocolate into a shallow baking dish and place mixture in the refrigerator to firm up for 15 to 20 minutes.
Line a baking sheet or tray with wax paper.
Use a melon ball scoop or spoon to scoop out 1 ¼-inch balls of the chocolate mixture. If using a spoon, place the mixture in your hands to roll into a ball.
Place toppings you desire on separate plates. Roll each truffle in one type of topping.
Refrigerate the truffles until you’re ready to serve them. Store the truffles in an airtight container in the refrigerator for up to two weeks.