COCONUT TRUFFLES (Autoimmune Paleo recipe)

 

Total time: 25-30 minutes
Servings: 14-15 (depending on the size); 1 serving = 2 truffles

Ingredients:

  • 140 g (5 oz) creamed coconut (this is the solid coconut flesh)
  • 140 ml (5 fl oz) coconut cream (liquid; not the same as creamed coconut)
  • 20 servings pure stevia (check the equivalent of a portion on the packaging)
  • 80 g (3 oz) desiccated coconut + 20 g (1 oz) for coating

*I do not agree that stevia should not be allowed on the AIP protocol. If well tolerated, there is no problem with using it sparingly. Stevia to my knowledge has never been shown to be pro-inflammatory. In fact, stevia is known for regulating glycaemic and insulinaemic responses, and has been shown to be anti-pathogenic, so it is more likely to be anti-inflammatory than pro-inflammatory.

Method:
1. Melt creamed coconut with coconut cream on very low heat stirring continuously (do not overheat).

2. Add stevia and 80 g desiccated coconut. Mix well.

3. Using a teaspoon place small amounts of mixture on a plate (should be enough for 28-30). Allow to cool for 10 minutes (ideally put in the fridge).

4. Form into balls by rolling in between your hands (approx. 1 inch in diameter) and coat with desiccated coconut. If your mix is too soft and you have difficulties shaping the truffles, cool it down further.

 

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