Wednesday, February 8, 2017

Samoa Truffles

I've been told it's that time of the year.  When those little darling girls come out in droves to sell those boxes of cookies.  Rumor has it those things are as addictive as say...CHIROPRACTIC.  I myself have never tried any of the wide variety GIRL SCOUT cookies.  I am sure when I was less informed, before I knew if you can't pronounce an ingredient you probably shouldn't eat it, I may have tried a Girl Scout cookie.  However, being from Canada, we had GIRL GUIDES- a less flashy version of the US Girl Scout. Our cookies were equally simple.   Girl Guide cookies came in 3 flavors: chocolate, vanilla and peanut butter.  Yep that was it.  You could imagine how hard it was to sell those things.

So when I came up with this no processed anything truffle made with a caramel, coconut filling, dipped in chocolate my husband tried one bite and said "these taste like a Samoa ONLY BETTER!"  
After a quick lesson in Girl Scout cookies, I decided my Truffle creation arrived just in time.  I mean have you looked at the ingredients in some of those cookies?!    The "lighter" version of the Samoa has 6 different types of sugars! 

The Samoa Truffle so good, I may have a bunch of pint-sized Girl Scouts with picket signs, protesting outside my house.  It's worth the risk. I hope you enjoy...

Samoa Truffle
1 cup Medjools dates
1/2 cup water
1/2 cup coconut milk
1/4 teaspoon sea salt
2 tablespoons coconut oil
2 1/4 cup finely shredded coconut

1/4 cup cocoa powder
1/4 coconut oil
2 Tablespoons honey or maple syrup

Place dates, water, sea salt and coconut milk in a blender. Blend at medium speed until ingredients form a paste. Add coconut oil and turn the blender to high and mix until the paste is smooth and resembles caramel. Place all but a 1/4 cup of caramel sauce in a bowl with 2 1/4 cup of finely shredded coconut. Stir until well mixed. Roll coconut mixture into 1-1.5 inch balls and set them on a baking sheet lined with parchment. Place balls into the freezer for 30 minutes or longer. Mix coconut oil, cocoa and honey with an emulsion blender. Remove coconut balls from freezer and coat well with chocolate. Sprinkle with shredded coconut and drizzle with remaining caramel. Place in the fridge to harden.  These will keep for weeks but won't last but a few days.  

Makes about 24 Truffles depending on the size.

Dates, water and coconut milk in the blender with a little sea salt

Transforming into that creamy caramel sauce.

Adding some coconut oil

No added sugar, caramel sauce.

 Let me tell you, if you stopped right here and just ate the caramel sauce, I would not hold that against you.  It is THAT good. 
Rolling the coconut caramel into balls.

Coconut caramel balls

 If you did not want to make your own chocolate.  Melt your favorite high end chocolate bar in a double boiler.  I like GREEN & BLACK 70% Cocoa bar
Dipping into chocolate

Tap the fork against the side of pan to remove excess chocolate.

Samoa Truffle

Coconut, Caramel Samoa Truffle.

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