- 2 1/2 cups Copra’s organic freeze-dried coconut meat
- 1/3 cup almond flour
- 1/4 cup coconut condensed milk
- 1/4 cup sugar-free passion fruit jam
- 1/8 cup coconut oil
- 2 tbsp Copra’s organic coconut nectar
- 1 tbsp vanilla extract
Step 1. To a food processor, add Copra’s freeze-dried coconut meat, vanilla extract, almond flour, coconut oil, condensed milk, Copra’s low GI organic coconut nectar, and your homemade passion fruit jam. Blend it well until everything is homogeneously combined.
Step 2. Shape the dough to look like a tiny quail egg. To do that, start by making a ball, then gently press one of the sides to create the tip of the egg.
Step 3. Place your truffles in a parchment-lined tray, then put it in the freezer for 10 minutes.
Step 4. While you wait for the truffles to rest, it’s time to melt the chocolate to cover our Easter eggs. Place your chocolate in a bowl, then microwave it for 1 and half minutes, 30 seconds at a time, stirring in between each round to prevent the chocolate from burning.
Step 5. Take your truffles out of the freezer, then dip them into the chocolate, and place them back on the parchment paper.
Step 6. To decorate the truffles, simply sprinkle your favorite toppings and sprinkles over the eggs before the chocolate dries up.
When decorating the truffles, it’s important to be fast. Don’t wait to get all your truffles covered before adding your toppings, otherwise it won’t stick. I highly recommend doing it in batches.
Watch the video below for the complete set-by-step