Toasted coconut, zesty key lime, crunchy, buttery graham crackers and silky chocolate… kind of sounds like pie, but about 10-18 times better. As in, ten to eighteen truffles better, depending on how many you eat. I can’t quite seem to keep myself from devouring all of these in one sitting- and maybe it’s just me, but I have a feeling that once you take a bite, your aren’t going to be able to eat just one either. Get ready to lose some self- control…
These truffles are truly indulgent, but they’re also incredibly easy to make (and of course, eat). If you can roll, dip, sprinkle and freeze, you’re in luck, and you’ll have these perfectly delicious morsels ready to bite into in less than 15 minutes. Really, they’re that simple. No fancy techniques or piles of equipment. Just some counter space, a decorative spirit, and an appetite. And to sweeten the deal, know that you can play around with any Edoughble flavor, or combination of toppings, including the chocolate you use for dipping. So many possibilities to fit your mood or fix your cravings, and so, so many truffles. But if you can’t finish them all,
store them in an airtight container for up to two weeks in the fridge (or freezer). Just make sure they’re safe, before someone else finds them…
Coconut Key Lime Cookie Dough Truffles
[Makes 10-18 truffles]
For the Truffles:
1 container Sublime Key Lime Cookie Dough
For the Toppings:
- ½ cup unsweetened coconut flakes
- ¼ cup coconut sugar
- 1 T fresh lime zest
- 8 oz. dark chocolate, melted
- Scoop out the Sublime Key Lime cookie dough and roll into bite-sized truffles. Add them onto a lined tray and place them in the fridge to chill (about 15 minutes).
- To melt your chocolate, try warming it up in the microwave. Stir every 20 seconds until you get the consistency your looking for. You can also create a double boiler on the stovetop: bring a small pot of water to a rolling boil, and place a smaller glass bowl on top. And the chocolate, and stir consistently until melted.
- Add the coconut to a small bowl, and toss in the lime zest. Then add the coconut sugar to a separate bowl. Place to the side.
- Grab your cookie dough from the fridge, and get ready to make some magic. Dip them in chocolate so they are completely coated, or add a light drizzle, sprinkle them with sugar, or roll them in the coconut flakes. Devour immediately! Store any leftover in the fridge to keep them cool!