Coconut has a naturally sweet flavor that lends itself well to all things dessert-oriented, very little additional sweetener is necessary.
1/2 cup dried, shredded, unsweetened coconut
1/2 cup almond flour
3 tablespoons coconut oil, softened (If your oil is solid, place the jar in a bowl of warm water for a few minutes.)
1 tablespoon pure maple syrup (for Phase one, omit the maple syrup and substitute stevia, starting with one packet and adding more according to the level you like.)1/4 cup toasted pecan pieces, chopped quite small (Large pieces of nuts will make it difficult to form the balls.)
2 ounces 80% dark chocolate
about 2 teaspoons coconut oil
Place first five ingredients into a bowl and stir with a wooden spoon until throughly combined and cohesive. With clean hands, form into small (about 1/2 ounce) balls, roughly the size of a large marble.
Store truffles in refrigerator until ready to serve.
For those on Phase two, melt 2 ounces of very dark chocolate (80%) with enough coconut oil to thin. One by one, drop the “truffles” into the melted chocolate and toss with a spoon until thoroughly coated.
Set each coated truffle onto a sheet of waxed paper until chocolate is cooled and hardened.