PF Kitchen: Coconut Snowball Truffle
Ingredients:
• 2 cups + ¼ cup unsweetened shredded coconut + ½ cup for rolling
• ½ cup rolled oats
• ¼ cup coconut oil (softened)
• 3 ½ tbsp maple syrup
• 3 tbsp coconut milk
• 1 tsp vanilla extract
• ½ tsp sea salt
Directions:
Place 2 cups of the coconut shreds, oats and the oil in a food processor and let it run for about a minute
Scrape down the sides and continue for approximately another 10 seconds
Make sure the mixture is well integrated
Add in the maple syrup, coconut milk, vanilla and sea salt
Allow the food processor to keep running for about 30 seconds, scrape down the sides as needed
Add ¼ cup of the coconut and pulse until mixed in (about 3-4 times)
Pour the mixture on to a large plate or shallow bowl and chill in refrigerator for 20-30 minutes
Pour some of the remaining coconut shreds on to a plate for rolling
Scoop up about 1" of the mixture and roll in your hands.
Carefully slide snowball on to skewer
*Makes 12 truffles
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