Okay, let's be real – sometimes kitchen experiments go WILDLY wrong! I recently had one of those days, where my recipe idea just refused to cooperate. Picture this: 12 attempts, mountains of sugar, and one seriously grumpy chef (that's me!). Let's just say, Duncan's pep talk was more of a comedy act than a motivational speech.
But, like a phoenix from the slightly burnt ashes of my kitchen chaos, these Coconut Dream Bites were born! They're my slightly less chaotic version of a beloved childhood treat. Think 'grown-up Bounty bar' but with less sugar, a dark chocolate hug, and a splash of rum for fun, if you're that way inclined ( I definitely am!).
Ready to make some magic? Here's the lowdown on the ingredients:
The Dream Team: Ingredients That Make it Happen
- Liquid Sweetener: Maple syrup is my go-to, but any liquid sweetener that complements coconut will work wonders, even some leftover ginger syrup if you want to get adventurous.
- Coconut Butter: This stuff is amazing! It's just blended coconut, super versatile for desserts and more. Don't worry if you don't have it, raw coconut flesh or coconut oil are great substitutes.
- Coconut Milk: Full-fat coconut milk gives this dessert that creamy coconut kick. If you're adding rum, cut this quantity in half.
- Dark Rum (Optional, but oh-so-good): A splash of rum elevates the flavor. But skip it if you're keeping it kid-friendly or prefer it without.
- Desiccated Coconut: The finely shredded type will work the best here.
- Coconut Flour: This helps bind the mixture. If you don't have it, almond flour will do the trick. You might just need a tad more.
- Dark Chocolate: The darker, the better! It adds balance to the sweetness. You can even make your own chocolate shell, if you're feeling fancy!
Let's Get Truffle-ing: Steps To Success
- Warm the maple syrup gently in a pot, then whisk in the coconut butter. Allow this to simmer for a minute to combine.
- Remove from the heat, stir in the rum (if using) and half the coconut milk. Then add the desiccated coconut, coconut flour, and a pinch of salt. Mix until smooth.
- Let the mixture cool before shaping it into small balls with your hands. I made about 15 truffles, approximately 15g each. Place them in the fridge to firm up, whilst you prepare your chocolate.
- Melt the dark chocolate in a bowl over a pan of simmering water (just make sure the water doesn’t touch the bowl!).
- Use a fork to coat each truffle in melted chocolate, place them onto a grease paper-lined tray and sprinkle with extra coconut. Allow the chocolate to harden.
- Keep your truffles in an airtight container in the fridge for 3-4 days.
Notes
- You can make coconut butter at home (just like any other nut butter) or sub with raw coconut flesh or coconut oil.
- Any plant based milk can be used, but coconut gives the best flavour and richness. Reduce the amount if using rum.
- Almond flour works in place of coconut flour but you may need slightly more as it is less absorbent.
Share Your Success!
If you whip up these delightful bites, share your creations with me on Instagram using #LazyCatKitchen and @LazyCatKitchen. I can't wait to see your amazing results!
Nutrition Facts (per truffle, approx.)
- Calories: 91
- Sugars: 6g
- Fats: 7g
- Saturates: 6g
- Proteins: 1g
- Carbs: 7g
So there you have it! These truffles are perfect for a healthy snack, a little post-dinner treat or even a fun gift. Enjoy and remember, even kitchen fails can lead to delicious discoveries!