Trufas de almendra y coco sin gluten

Ingredientes

• 1 cup (7 oz; 200g) semisweet chocolate chips
• 2 tsp coconut oil, at room temperature
• 1-1/2 cups (135g) unsweetened shredded coconut, lightly packed
• 3 tbsp (16g) almond meal (Bob’s Red Mill brand is gluten-free)
• 4 tbsp (57g) virgin coconut oil, at room temperature
• 3 to 4 tbsp (59g to 78g) Lyle’s Golden Syrup or light corn syrup (Karo)
• 2 tbsp powdered sugar, optional
• 1 tbsp pure vanilla paste or extract
• 1/4 tsp kosher or fine sea salt

Preparación

1. 1

   Make the Truffles: In a food processor, place...: Make the Truffles: In a food processor, place the coconut, almond meal, coconut oil, golden syrup, vanilla, and salt. Process until it forms a thick paste, about 2 to 3 minutes. The mixture should clean the sides of the bowl and form a ball that moves around in the processor bowl. Also, when pressed with a spatula, it should become solid. If the mixture is too thin you can add a little more coconut or almond meal and mix it in.

2. 2

   Use a small spring-loaded ice cream scoop to...: Use a small spring-loaded ice cream scoop to portion the coconut mixture into about 18 pieces, 1 tbsp each, and drop them onto a Silpat or parchment paper-lined baking sheet. Using damp hands, press each piece into a smooth, round ball. Gently insert a toothpick in the edge of each piece for dipping. Freeze for 15 to 30 minutes or until solid.

3. 3

   Melt the Chocolate: Place the chocolate and coconut...: Melt the Chocolate: Place the chocolate and coconut oil in a microwave-safe bowl (preferably glass). Melt the chocolate in the microwave in 15-second bursts, stirring after each heating, until the chocolate is fully melted and smooth.

4. 4

   Dip the Truffles: Holding the toothpick, dip each...: Dip the Truffles: Holding the toothpick, dip each piece one at a time into the melted chocolate, using a small spatula to fill in the area around the toothpick and very gently scraping the bottom across the spatula to remove excess chocolate. Set the candy back on the lined baking sheet and continue dipping the rest of the truffles. Set the tray in the freezer for about 15 minutes to set the chocolate. When the chocolate is completely set, using gloves on your hands, carefully remove the toothpicks and place the truffles on a serving platter.

5. 5

   The coconut oil helps the chocolate stay smooth...: The coconut oil helps the chocolate stay smooth and makes dipping easier. You will have more than enough to dip all the candies, and even double dip some if you want to. You can do touchups if you want once you’ve removed the toothpicks. Leftovers are great spooned over scoops of vanilla ice cream!

6. 6

   If not eating immediately, store candies, covered, at...: If not eating immediately, store candies, covered, at room temperature for up to three days.