Dark Chocolate Coconut Truffles Recipe from: Indra McMorran, Vernon, BC

1 1/2 cups unsweetened shredded coconut
1/2 cup cream cheese
1/3 cup powdered sugar
1/2 tsp vanilla extract
1 cup dark chocolate domes, or dark chocolate chips
1 teaspoon extra-virgin coconut oil

Place the coconut, cream cheese, powdered sugar and vanilla extract in a standing mixer or food processor. Mix until everything is well combined.

Roll dough into your desired size balls, most people like just over 1″. Next, place them on a wax or parchment paper lined cookie sheet and freeze for about one hour.

In a small sauce pan, or double boiler melt the chocolate and coconut oil over medium low heat, stirring constantly.

With a fork dip each ball into the chocolate, covering it completely, let the excess drain off for a few seconds before using a spoon or fork to push it back onto the wax paper.

Once you’ve covered all your coconut balls with chocolate, refrigerate until set. They’re best kept in a airtight container in your refrigerator.

• Dark Chocolate Wafers, 70% Cocoa – ORGANIC
• Dark Chocolate Chips, 55% Cocoa – ORGANIC
• Coconut – Medium Shred – ORGANIC