The recipe makes 12 servings.
Ingredients:
2 scoops HLTH Code Chocolate
1 cup (90g) unsweetened shredded coconut
1/4 cup (60ml) full-fat coconut cream
2 Tbsp (30ml) melted coconut oil
1-2 tsp rose water
1-2 tsp powdered monk fruit sweetener
1/2 tsp pure vanilla extract
Pinch of sea salt
Optional: 2 Tbsp HLTH Code Chocolate for rolling
Edible dried rose petals, to garnish
Instructions:
In a mixing bowl, combine the shredded coconut, HLTH Code Chocolate, coconut cream, melted coconut oil, monk fruit sweetener, rose water, vanilla extract, and a pinch of sea salt. Mix until a thick dough forms.
If the mixture feels too soft to roll, refrigerate for 10-15 minutes to firm up.
Scoop out about 1 tablespoon of the mixture and roll into small balls between your palms. Repeat until you have 12 truffles.
Add 2 tablespoons of HLTH Code Chocolate in a shallow plate, add a few edible rose petals and gently roll the truffles in the mixture to coat.
Place the truffles on a parchment-lined plate or tray and refrigerate for at least 1 hour until firm. Serve chilled or at room temperature.
Nutritional breakdown per serving. Recipe makes 12 servings
120 kcal Calories
5g Protein
10g Fat
3g Fiber
5g Total Carbs
2g NET Carbs
