These delectable little bites are – if you will – the love child of my Coconut-Oat Macaroons and chocolate truffles.
They are almost completely raw, sweetened only with maple syrup, and easy to make. No oven. No refined sugar. No long hours spent in the kitchen.
Sounds like a pretty good summer dessert, no?
The filling is simply unbaked macaroon dough – which is egg-free, so no worries about salmonella! – and the coating is a mixture of coconut oil, cocoa powder, and maple syrup. Yep, we’re actually making our own chocolate “sauce” for these truffles! It may sound like too much trouble to go to, but I promise you it’s just as easy and quick as melting store-bought chocolate.
Just a note: if your maple syrup is cold, the chocolate will seize up because coconut oil solidifies when cool. A quick round in the microwave softens it right back up. You probably won’t end up with perfectly smooth and shiny chocolate-coated truffles, but their flavor absolutely makes up for their appearance. You’ll want to keep the truffles in the fridge if – like here in Massachusetts lately – it’s hot where you live.
Next time I’ll have to add some finely chopped almonds for an Almond Joy version!
Macaroon Truffles
Prep Time: 20 minutes
Cook Time: 0 minutes
Ingredients (24 truffles)
- 1 batch unbaked Coconut-Oat Macaroon dough
- 2/3 cup organic virgin coconut oil, melted until liquid
- 2/3 cup unsweetened dark cocoa powder, sifted to remove any clumps
- 1/4 cup pure maple syrup, preferably grade B
Instructions
Make macaroon dough through step 3 according to recipe directions. NO NOT BAKE.
Using a mini ice cream scoop or spoon, scoop out dough and roll into balls with your palms. Place dough balls onto cookie sheet, cover with plastic wrap, and refrigerate until chilled & hardened, at least 30 minutes.
In a microwave-safe bowl, combine the liquid coconut oil, sifted cocoa powder, and maple syrup. If the mixture seizes up, (like mine did – this happens if your maple syrup is cold), heat in the microwave until pourable, about 15-20 seconds.
Dunk dough balls into chocolate sauce, roll around until completely coated, remove with a fork, and place on a parchment paper-lined cookie sheet.
Place truffles in the refrigerator and chill until fully set, at least 10 minutes.
Store in refrigerator.
