Line a baking tray with parchment paper, set aside.
In a high speed food processor, add all filling ingredients, blend until well combined and mixture begins to stick together, approx. 1-2 minutes.
Pick up approx. 1-2 Tbsp of mixture to create small round balls.
Place on prepared baking tray, continue with remaining mixture.
Set in the refrigerator for 30 min.
Chocolate Coating
In a double boiler, melt dark chocolate and coconut oil over low-medium heat. Stirring occasionally.
Once completely melted and smooth, turn off heat.
Keep chocolate in the bowl you used as the double boiler. Angle it slightly so the majority of the chocolate is to one side of the bowl.
Remove balls from the refrigerator.
With a fork or a chocolate dipping tool, dip each ball into the chocolate, coating it well.
Shake off excess chocolate, allowing it to drip back into the bowl by gently tapping the side of the fork or chocolate dipping tool.
Gently place back onto baking tray to dry. Continue with remaining balls.
Place a toasted coconut flake onto each truffle.
Place truffles back into the refrigerator to allow the chocolate to completely set, approx. 45 min-1 hr.
Serve and enjoy!
Notes
Store in an airtight container, refrigerated, for 1 week - 10 days. *If you can’t find toasted coconut flakes, you can buy regular coconut flakes and toast them underneath a hot grill for a few seconds until lightly golden.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/?p=7205