Yesterday I had an epic kitchen fail. It was sad.
I was tired, worn out and had decided that despite that, I was going to try making this cake…
I made the cake, made the frosting and I was so excited….
Then I tasted a little snippet of the cake before I started stacking it and I am very glad I did.
Because it was horrible.
I used carob powder instead of cocoa and I love carob, but this was too much. I hated it and I could NOT imagine eating an entire piece of it.
Fine. Admit defeat and move on right? Try again another day with a different recipe. Well I had this lovely cream cheese frosting that really needed to be used for something so I started trying to figure out what I could do with it.
Of course cinnamon rolls came to mind immediately and I still will likely make some but I just didn’t have the energy last night, of the time.
So I decided to make these.
These wonderfully, delightful little coconut truffles.
They are pretty easy to make and not all that bad for you! Yay 🙂 I am so excited these worked and are delicious and my kids were begging for more.
- 1 - 8oz package cream cheese, softened to room temperature
- 1 - 4oz stick of butter, softened to room temperature
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon coconut extract
- 1½ cups shredded, unsweetened coconut
- 8oz good quality dark chocolate
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the cream cheese and the butter on medium high, until light and fluffy about 5 minutes.
- With the mixer on medium, slowly drizzle the maple syrup in.
- Add both the extracts and the coconut.
- Using a small scoop or a spoon, scoop out the mixture into little balls, make them nice and round. It helps a little to keep it from sticking if you put some soft butter on your hands.
- Place the balls on a cookie sheet and place in the freezer for about 15 minutes.
- While they are freezing, melt the chocolate over low heat, stirring the whole time.
- Go get the truffles from the freezer and use a fork to balance one over the melted chocolate and use a spoon to scoop chocolate over the truffle. Allow the chocolate to drain down off the truffle, give it a tap to help the extra chocolate to drip down, then use another fork to help scrape the truffle off the first fork onto a tray or plate to cool. Repeat with the remaining truffles and then place them back into the freezer for another 10 minutes to get them to really harden up and then you are ready to taste!