Slowly but surely spring is coming, as it always eventually does. As a matter of fact its still (twi)light outside now at ten to 6 PM, which is promising indeed. This is the week of much coveted chocolate-y treats, over-priced roses, obscenely large teddy bears and cards galore. As much as I know this holiday was pretty much invented by Hallmark, I do enjoy a reason to hang out with my man and make an extra romantic dinner or go out on the town a bit. When I ask the husband what he wants for a dessert for any given occasion he usually says with unhesitating enthusiasm "Baklava!!" This year his Valentines day sweet of choice is a double berry cheesecake, which I haven't made for a while so I'll have to dust off my cheesecake recipes.... I decided to make some truffles in the meantime to share for some festive sweet treats, and some healthy ones to boot, because nothing says I love you like saying I want you to be healthy too!
Nutella Coconut Truffles
-3 T. coconut oil
-1 cup dark chocolate chips
-1 T. shredded coconut
-1/4 cup Nutella
Directions: Combine all ingredients in pyrex bowl and microwave 1 1/2 minutes stirring halfway through. Once combined and melted, sprinkle with shredded coconut and place in freezer at least 2 hours until set. Store in fridge. Cut into 8 square pieces or use a small cookie cutter to make shapes.
Rich and sweet little morsels, these are similar to my favorite childhood candy "Ice-cube" chocolates. They melt hazelnut and coconut goodness in your mouth.
It's such a yummy combo, and so easy to whip up! I keep a batch of these around from time to time because they're sweet enough to satisfy your chocolate cravings in a somewhat healthier way than a bag of M&M's!
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