Keto Chocolate Covered Pink Truffles


Step 1Prepare all the ingredients for the filling. Melt the coconut oil.

Step 2In a bowl, mix the shredded coconut, collagen, berry powder, coconut cream, melted coconut oil, Allulose syrup and raspberry extract. Using a spatula, mix to combine. Place in the fridge to set for 30 minutes. Note: Instead of raspberry extract you can use cherry extract or strawberry extract instead. Use 1 to 3 teaspoons - this will depend on the extract. For more options for substitutions, check the recipe tips above.

Step 3After about 30 minutes, use a cookie dough scoop or wet your hands to create 12 medium truffles (about 20 g/ 0.7 oz each). Place in the freezer for at least 30 minutes or up to an hour.

Step 4Meanwhile, melt the dark chocolate and coconut oil (or cacao butter) in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, remove from the heat and set aside to cool down. The chocolate should not be hot when you use it for coating.

Step 5Remove the truffles from the freezer. To cover them in chocolate, use a skewer or a fork. Pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated.

Step 6Keep turning until the chocolate is solidified. If you have any leftover chocolate, drizzle it over the truffles. Remove the skewers and cover the hole with a small amount of chocolate.

Step 7Place each of the coated truffles on a tray lined with greaseproof paper and place in the fridge for at least 15 minutes before serving.

Step 8Keep refrigerated. If you want the truffles to last for longer outside the fridge (maybe pack in a git box), use cacao butter instead of coconut oil (melts at room temperature) in the chocolate coating.

Step 9Store in the fridge for up to a week or freeze for up to 3 months.