Coconut Hibiscus Truffles
Nestlé® Coffee-Mate®

Coconut Hibiscus Truffles

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Being a Mom is the hardest job in the world and we should thank and shower them with love for doing a wonderful job by making them a tray of these amazing truffles!

Recipe created by Vianney Rodriguez, author of the blog Sweet Life Bake.

20 mins. to Prepare

10 mins. Cooking Time

240 mins. Standing Time refrigerating

270 mins. Total

Servings: 36 truffles

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This recipe is: Low Sodium


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PREHEAT oven to 350° F. Place coconut on baking sheet.

TOAST, stirring occasionally, for 10 minutes or until golden. Remove from oven; cool completely. Set aside.

HEAT jam and Coffee-mate in small saucepan over medium heat, stirring occasionally, until jam is completely dissolved. Place chocolate in a large bowl. Pour jam mixture over chocolate; whisk until chocolate is completely melted.

REFRIGERATE for 2 hours or until completely firm. When chocolate mixture is firm, scoop into mounds with a melon baller or spoon and place on a plate or baking sheet. Refrigerate for an additional 2 hours or until firm.

PLACE toasted coconut on a small plate. Remove chocolate mounds from refrigerator; shape mounds into balls with hands; roll in toasted coconut. Return to refrigerator until ready to serve.

Amount Per Serving
Servings: 36 truffles
Calories from Fat30
 %Daily Value*
Total Fat 3.5g5%
Saturated Fat 3g15%
Cholesterol 0mg0%
Sodium 20mg1%
Carbohydrates 11g4%
Dietary Fiber 0g0%
Sugars 10g
Protein 1g
Vitamin A0%
Vitamin C0%
* Percent Daily Values are based on a 2,000 calorie diet.
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