Ingredients
Scale
- 1 cup unsweetened shredded coconut, plus extra for rolling
- 1/2 cup almond flour
- 1/4 cup cottage cheese, blended smooth
- 2 tbsp honey or pure maple syrup
- 1/2 tsp vanilla extract
Instructions
- Add the blended cottage cheese, honey, and vanilla extract to a medium mixing bowl. Stir until fully combined.
- Add the shredded coconut and almond flour to the bowl.
- Stir the mixture vigorously until a thick, cohesive dough forms. If the dough feels soft or tacky, place the bowl in the refrigerator for 15 minutes to let the almond flour and coconut absorb the wet ingredients.
- Spread a few tablespoons of shredded coconut onto a shallow plate.
- Scoop the chilled dough and roll it between your palms into 8 to 10 bite-sized balls. Roll each ball in the shredded coconut to coat the outside.
- Place the truffles in a sealed container and store in the refrigerator until ready to eat.
Notes
- Blend the cottage cheese completely smooth before mixing to get a creamy, lump-free dough.
- Chilling the dough for 15 minutes before rolling makes it easy to shape and prevents sticking.
- Use pure maple syrup instead of honey to keep the recipe vegan.
- Store in the fridge for up to 7 days in a sealed container.
- Add extra shredded coconut to the dough if it feels too wet after chilling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack, Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle
- Calories: 95
- Sugar: 4g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 2mg