This sweetener/dairy/egg-free concoction is extremely addictive. Consider yourself warned!
Ingredients:
1/4 cup creamed coconut (not coconut cream)
1 tbsp. coconut oil
2 tbsp. unsweetened coconut flakes
2 tbsp. chopped Macadamia nuts
2 tbsp. frozen blueberries (the smaller the better)
2 tsp. (level) unsweetened cocoa powder (I use Ghiradelli)
a pinch of cinnamon
Instructions:
Melt creamed coconut and coconut oil over low heat. Stir in cocoa powder and cinnamon. Add remaining ingredients and remove from heat. Spread onto wax or parchment paper and refrigerate (or throw in the freezer if you are impatient like me) until hard.
October 18th, 2010 at 9:07 pm
Is creamed coconut the same as this? http://www.amazon.com/Artisana-Organic-Coconut-Butter-16oz/dp/B000WV153I/ref=sr_1_1?ie=UTF8&qid=1287436015&sr=8-1
That looks good!
October 18th, 2010 at 9:38 pm
I believe the coconut butter is blended with oil to make it spreadable. Creamed coconut is quite hard and a bit crumbly at room temperature. Also, much less expensive than the coconut butter from what I can tell. I pay less than $1 for a 6 oz. block of pure creamed coconut.
December 23rd, 2010 at 6:46 pm
These look delicious! I forgot the last time I went shopping that I wanted to make this. Yum.
January 2nd, 2011 at 11:27 pm
this looks awesome. will save it for an indulgent day! thanks for sharing.
Cara
primroseandpaleo.wordpress.com
January 3rd, 2011 at 12:21 am
I love your new blog, and look forward to future posts! I may definitely have to make those truffles once I wrap up the Whole 30!
November 16th, 2011 at 10:07 pm
[...] [...]