Make these to share with friends, or eat one or two and freeze the rest so you can pop one out and eat it when you need a sweet indulgence. These would be a nice treat to have out on Valentine’s Day, or you could even put a half dozen in a pretty clear plastic bag with a ribbon to close it off and give it to your sweetheart or a friend.
If you have a high power blender, you’ll grind your shredded coconut and almonds to a flour, right from your kitchen. You can also use your food processor to grind up your coconut. If you don’t have a high power blender, you can find these flours at most grocery stores on the baking aisle near the health food and gluten free items.
Put all the ingredients in your food processor and blend well. Then I like to take my cookie dough scoop, or you can use a tablespoon, scoop out dough, gently pat it into a ball shape, and place it on a plate. Repeat until you’ve used all the dough. Cover with plastic and refrigerate at least 10 minutes before serving (so the coconut oil has time to harden and they set up).
Blonde Truffles (lightly adapted recipe from Kimberly Snyder)
*makes about 16 truffles
1 1/2 c ground unsweetened coconut flakes (I grind 2 c unsweetened coconut flakes in my Blendtec which makes 1 1/2 c)
2/3 c ground raw almonds (I grind 1/2 c in blendtec and it makes about 2/3c)
2 Tbsp pure maple syrup
2 Tbsp coconut oil, softened (melted okay too)
1 tsp vanilla
1/8 tsp sea salt
Combine all ingredients in a food processor and blend well. Scoop out about a tablespoon of the mixture using a cookie dough scoop or a tablespoon, and pat with fingers into a ball. Arrange on a plate, cover and refrigerate at least 10 minutes before serving so they harden and chill.