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Nutty Chocolate Meltaways
Source: dLife

These chocolate coconut hazelnut truffles will melt in your mouth.

Prep Time: 30 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 50 servings
Amount Per Serving
Calories 91.8
Total Carbs 5.9 g
Dietary Fiber 1.1 g
Sugars 1.8 g
Total Fat 7.2 g
Saturated Fat 3.6 g
Unsaturated Fat 0.3 g
Potassium 28.1 mg
Protein 1.3 g
Sodium 2.0 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Add 1 cup water to bottom of double boiler. Replace top pan. Bring water to boil over high and reduce heat to simmer.
  2. Combine chocolate and heavy cream in top pan of double boiler. Heat 5 minutes, stirring constantly until chocolate is melted and cream mixed in.
  3. Add agave nectar, 1 cup of hazelnuts, and 1 cup of coconut. Stir until well mixed.
  4. Remove from heat and lift top pan out of water. Allow mixture to come to room temperature. Cover and refrigerate for 2-3 hours, until chocolate mixture is solid, but pliable.
  5. Line 2 baking sheets with parchment paper.
  6. Using small ice cream scooper or melon baller, scoop chocolate balls (about 1" diameter) onto baking sheets. Roll into smooth balls with hands.
  7. In small shallow bowl, combine remaining coconut and hazelnuts. Roll each truffle to coat completely, and replace on baking sheet. Cover with plastic wrap, and place in freezer for 3 to 4 hours.
  8. Store truffles in airtight container in refrigerator for up to 1 week or in freezer for up to 1 month.

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