Go Back
+ servings
Print
Toasted Coconut Truffle Cups

Toasted Coconut Truffle Cups

Well, the candy I give you today is a favorite of mine. It is a toasted coconut truffle shaped into a little cup. It is cute, bite-sized, and loaded with flavor!

Yields 4 dozen.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 3 hours 35 minutes
Yield 48 pieces
Calories 67 kcal
Author Kelly Jaggers

Ingredients

  • ¾ cup Bob’s Red Mill Extra Thick Rolled Oats
  • ½ cup pecans
  • 1/3 cup honey or grade B maple syrup
  • 2/3 cup unsweetened desiccated coconut
  • 8 ounces extra dark chocolate at least 75%
  • 1/3 cup coconut oil
  • 2 tablespoons organic natural cocoa powder
  • ¼ teaspoon fresh vanilla bean

Instructions

  1. In a skillet over medium heat add the oats and cook, stirring constantly, until lightly toasted, about 5 minutes. Transfer the oats to the work bowl of a food processor or blender and blend until the mixture forms a fine powder, about 3 minutes. Pour the mixture through a strainer into the work bowl of a stand mixer.
  2. In the same skillet over medium heat and add the pecans. Cook, stirring constantly, until the pecans are darker in color and fragrant, about 8 minutes. Allow the pecans to cool to room temperature, then transfer to the work bowl of a food processor or blender. Add the honey and blend until very smooth, about 5 minutes. Add the mixture to the toasted oat flour.
  3. Return the skillet to the heat one last time and add the coconut. Cook, stirring constantly, until the coconut is golden brown and very fragrant, about 3 minutes. Reserve ¼ cup of the coconut for garnish. Add the remaining coconut to the oat and pecan mixture.
  4. Heat the chocolate over a double boiler until just melted and smooth. Add the melted chocolate to the work bowl of the stand mixer along with the coconut oil, cocoa powder, and vanilla bean.
  5. Using the whip attachment, beat the mixture until it cools to room temperature. Scoop the mixture into candy molds or paper candy cups and top each cup with the reserved coconut. Refrigerate for at least 3 hours before serving. Serve slightly chilled.