Chocolate Truffles

This recipes is for the chocolate lovers out there (Mom and Reta Ann!). I made them last night and they are amazing!



Chocolate Truffles

*Recipe from Madhava Agave Nectar site (adapted slightly by muah).
Makes 32 truffles

This dark, rich confection is the perfect treat for true chocoholics. Feel free to adjust the level of sweetness to your own taste. If you prefer a creamier consistency, just add and extra 2 tablespoons of cream.

Ingredients:

1/2 cup + 2 tablespoons heavy (whipping) cream or coconut milk
8 ounces unsweetened bakers' chocolate
1 1/2 tablespoons butter
1/3 cup agave
1/2 teaspoon vanilla
1/2 cup pecans
1/2 cup dehydrated shredded coconut, unsweetened

1. Place the heavy cream in a heavy saucepan on your stovetop's lowest heat setting. Break the chocolate into smaller pieces and add to the cream. Add the butter, agave nectar (dark or light, both work), and vanilla. Continue heating the mixture, stirring constantly, until the chocolate is melted and the mixture is smooth.

2. Place the mixture unto and 8 inch square pan and chill in the refrigerator for about an hour or until the chocolate mixture is firm.

3. While the mixture is chilling, spread the pecans on a baking sheet and toast lightly under the broiler. Watch them carefully and remove the nuts as soon as they begin to brown. Place the nuts in a food processor or choppers and cup until finely minced. Set aside in a small bowl.

4. Place the coconut in a separate small dish.

5. When the chocolate mixture is firm, remove it from the refrigerator. Using a teaspoon, scoop walnut-sized portions of chocolate from the dish. Then, roll each scoop of chocolate into small bite-sized balls. Roll half the balls in chopped pecans and half in the coconut to coat. Store, covered, in the refrigerator until ready to serve. Remove about an hour before serving for creamier consistency. Tastes best at room temperature.

Almond Joy Bars

These have been the family's favorites treat lately. Lots of coconutty goodness! Everyone in the family will enjoy them.

Almond Joyfulness Bars

Makes 20 bars

Coconut Filling
Ingredients:
1 1/2 cups fine unsweetened shredded coconut
5-6 tablespoons coconut oil
1/3 cup coconut milk
1/3 cup agave nectar
Raw almonds

1. In a medium bowl combine shredded coconut, coconut oil, coconut milk and agave.
2. Easy bars: press coconut filling into a 9 x 13 pan, about 1/2-3/4" thickness. Press two almonds into the top of the coconut filling about every 2 inches (so that when you cut the bars, the almond are in the middle).
3. Hard bars: shape the coconut filling into logs and place on a wax paper covered baking sheet. Press two almonds into the top.
   
4. Refrigerate the bars until the chocolate ganache is ready.
   

Chocolate Ganache
Ingredients:
2 - 4 oz 100% cocoa bars
4 tablespoons coconut milk or heavy cream
1/2 cup agave nectar
2 tablespoons hot water
1 1/2 tablespoons stevia extract
1 teaspoon vanilla extract

1. Break the chocolate bars in to small pieces and melt in a double-boiler over medium-high heat (do not let the water boil). If you do not have a double-boiler, use a glass or metal bowl and a medium saucepan. Fill the saucepan so that when the bowl is set on top of the saucepan is it not touching the water.
2. Once the chocolate is melting slowly whisk in the coconut milk, hot water and agave. It may look like the chocolate is seizing, but just keep adding the liquids and it will become smooth.
3. Once the chocolate is smooth whisk in the stevia and vanilla. Adjust agave or stevia for sweetness.
   
4. Remove the saucepan from heat, keeping the bowl of chocolate in place.

Remove the coconut filling from the fridge. (Easy bars: cut into 2" squares). Place a toothpick in the center of each bar and dip into the ganache. Let some of the excess ganache fall back into the bowl, then place the bar on a wax paper covered baking sheet. Remove the toothpick. Place in the fridge for 15-20 minutes and then enjoy. Keep bars refrigerated.

(Adapted from a recipe at Healthy Indulgences)