It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Nutty Chocolate Meltaways

Source: dLife

These chocolate coconut hazelnut truffles will melt in your mouth.

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 7.2 Fat, 0.2 Other Carbs, 0.0 Starch, 0.1 Lean Meat

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.
Powered by ESHA

Servings

Ingredients

Directions

Add 1 cup water to bottom of double boiler. Replace top pan. Bring water to boil over high and reduce heat to medium.
Combine chocolate and heavy cream in top pan of double boiler. Heat 5 minutes, stirring constantly until chocolate is melted and cream mixed in.
Add agave nectar, 1 cup of hazelnuts, and 1 cup of coconut. Stir until well mixed.
Remove from heat and lift top pan out of water. Allow mixture to come to room temperature. Cover and refrigerate for 1 to 2 hours, until chocolate mixture is solid, but pliable.
Line 2 baking sheets with parchment paper.
Using small ice cream scooper or melon baller, scoop chocolate balls (about 1" diameter) onto baking sheets. Roll into smooth balls with hands.
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.
Store truffles in airtight container in refrigerator for up to 1 week or in freezer for up to 1 month.