Chocolate Pecan Rum Truffles
Looking for a holiday party treat that looks gorgeous but won’t ruin your healthy diet? These chilled chocolate rum truffles are extra festive when dipped in toasted pecans and shredded coconut. Check out this sugar-free, gluten-free recipe from The Healing Gourmet.
Ingredients
- 2 oz. dark chocolate (around 85% cocoa)
- 1/4 cup coconut milk
- 1/4 cup unsweetened shredded coconut
- 1/4 cup organic cocoa powder
- 1 ½ tbsp. virgin coconut oil
- 1/4 tsp. liquid stevia drops
- 1/4 cup pecans, chopped
- 3 tbsp. semisweet chocolate chips
- 1 oz. dark rum
- 6 tbsp. powdered erythritol
- cocoa powder, for coating
Directions
- Preheat oven to 350 degrees.
- Grind erythritol in a coffee grinder until powdered.
- Melt the chopped chocolate bar in a double boiler over medium-low heat. Once melted, add the powdered erythritol, coconut milk, and stevia, stirring constantly.
- Add coconut oil and stir until melted. Stir in rum.
- Pour the mixture into an 8 x 8 inch glass dish and freeze for 15 minutes until firm.
- Spread out the coconut and pecans on a baking sheet and toast in the oven, stirring occasionally, for about 5 minutes or until lightly browned.
- Remove truffle pan from freezer. Use a rounded utensil light a teaspoon or a melon baller to scoop out 1 inch truffle balls.
- Set on cookie sheet and return to the freezer for five minutes.
- Melt the chocolate chips in a double boiler and set aside.
- Fill three separate dishes with the toasted coconut, toasted pecans, and cocoa powder.
- Dip the chilled truffles into melted chocolate, then immediately roll in either nuts, coconut, or cocoa powder (Make some of each).
- Store in the refrigerator until ready to serve.