Coconut Truffles

Ingredients

• Ricotta (Use 150–200 g, adjusting the amount according to the desired consistency.)
• 50 g Desiccated grated coconut (Desiccated grated coconut.)
• 40 g Defatted cocoa powder (Unsweetened defatted cocoa powder.)
• 1 tsp Maple syrup (Optional.)
• Desiccated grated coconut, for decorating (Use enough to coat or sprinkle over the formed truffles.)

Steps

1. 1

   Add the ricotta, grated coconut, defatted cocoa powder, and, if using, the maple syrup to a mixing bowl.

2. 2

   Mix thoroughly until the ingredients are evenly combined and the mixture forms a cohesive, shapeable mass. If the mixture is very soft, use the lower end of the ricotta range or chill it before shaping.

3. 3

   Cover the bowl and refrigerate the mixture for 1 hour so it firms up.

4. 4

   Scoop portions of the chilled mixture and roll them between your palms to form small spheres.

5. 5

   Decorate the truffles by rolling them in additional grated coconut or sprinkling coconut over them.

6. 6

   Serve chilled, ideally as a snack or a small dessert after a meal.

Notes

No cooking is required. The recipe describes the yield as individual spheres but does not specify their number; the serving estimate assumes approximately 10–12 small truffles. Keep refrigerated.

Nutrition per serving

• dessert
• snack
• no-cook
• refrigerated
• vegetarian
• coconut
• chocolate
• Italian