Stone Cut Bodies

Live healthy, live vibrant, and fall in love with your body.

STILL Have Zucchini From the Garden…? Make Chocolate Coconut Truffles!

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Ok, I promise, this is my last zucchini recipe for a while. They’re just so darn abundant this time of year! And really, who doesn’t love sneaking a little healthy produce into their truffle? I served these to several friends, none of whom guessed zucchini was a hidden ingredient. One friend commented how decadent and rich they tasted. While they do have some (healthy!) fat, they are low sugar, low carb and relatively healthy, as far as truffles go. They are easy and quick and don’t require the use of an oven. The perfect August treat! Happy health!

 * My culinary posts are meant to be guidelines, not recipes. They are different from what you would usually find in a cookbook, because I think cooking should be inspired and new every time you do it. If you like heat, add a sh**load of cayenne or jalapenos to one of my recipes. If my guideline calls for cilantro but cilantro tastes like soap to you, leave it out. When I cook I get a buzz from the thrill of creation. The same can happen to you.

Chocolate Coconut Truffles (With Zucchini!!!!)

Chocolate Coconut Truffle

There are several ways to go about this, and I tried multiple recipes that I liked. What you basically need is cocoa, something to sweeten the cocoa, something to make the cocoa wet and something to make it all stick together. I used:

about 3/4 cup unsweetened organic cocoa powder

stevia (I add this to taste. It’s quite potent, you just need a few sprinkles, maybe 1/2 tsp or less. This is an all natural calorie free sweetener. It is made from a plant and should have no added ingredients. You can get it in most health food stores or Trader Joe’s. You could use agave or honey here, but then make sure to use less of the wet ingredients)

1/2 cup-ish shredded zucchini (shredded with a cheese grater)

1/2 avocado (you can omit this if you don’t have one on hand, but add more of a wet ingredient)

1/4 cup-ish coconut milk (the thick kind that comes in a can, not the kind people are using to put in coffee)

1 tbsp coconut oil

1/4 cup-ish coconut flour (enough to make the dough ball up and stick together) 

dash vanilla extract

dash of salt

1/4 cup-ish shredded coconut


Mix all ingredients except shredded coconut in a food processor, adding the coconut flour last as needed to make the dough stick. Roll little bits of the dough into balls on parchment paper. Coat with shredded coconut. This should make 12-16 little truffles, depending on how big you roll them. Store in refrigerator.





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