Paleo Ghost Truffles (gluten, grain, dairy free)
⅔ cup raw pecans, finely chopped
3 tablespoons cacao paste (or 100% dark, unsweetened chocolate), chopped
½ cup coconut butter, melted*
2 tablespoons raw honey
½ teaspoon vanilla extract
pinch of salt
½ cup shredded coconut, unsweetened
handful mini chocolate chips
Melt the cacao paste slowly in a bowl over simmering water (double boiler).
Mix in the chopped pecans, 4 tablespoons of melted coconut butter (reserve the remaining ¼ cup for dipping), honey, vanilla extract and salt, until all ingredients are well combined.
Scoop 1 tablespoonful of dough onto a cookie sheet lined with parchment paper. Using your hands, shape each truffle into 1-inch balls. The batter will be slightly crumbly, so shape each truffle gently and set it on the pan.
Insert a lollipop stick into the center of each truffle and freeze for 20 minutes.
Dip chilled truffles, one at the time, in melted coconut butter, then roll in shredded coconut. Set truffles back on the parchment paper.
Press three chocolate chips into each truffle to create a cute face.