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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.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 36 truffles
This Recipe is: Low Sodium


Original reipce makes 2 dozen Change Servings

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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.

Nutrition Facts

Amount Per Serving
Servings: 36 truffles
Calories 80
Calories from Fat 30
%Daily Value*
Total Fat 3.5g 5%
Saturated Fat 3g 15%
Cholesterol 0mg 0%
Sodium 20mg 1%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 0%
Sugars 10g
Protein 1g
Vitamin A 0%
Vitamin C 0%
Calcium 2%
Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.
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