- 1 cup full-cream cream cheese
- 75 g good-quality cocoa powder, plus extra for rolling
- 2 T xylitol
- 50 g pecan nuts, toasted and roughly chopped
Place the cream cheese, cocoa powder and xylitol in a mixing bowl. Using a silicon spatula or wooden spoon, mix the ingredients together until combined.
Roll into 10 equal sized truffles and roll in the extra cocoa, then roll in the nuts.
Cook’s note: The cream cheese can be replaced with coconut oil. Add 2 T coconut oil to the cocoa and xylitol and mix until the mixture becomes pliable. Add more coconut oil if necessary. Coat with extra cocoa and nuts.
You could also add essences such as vanilla, rose-water, orange blossom, vanilla and even peppermint. To add texture I like to dust them in extra cocoa and toasted pecan nuts, but toasted coconut or crushed toasted almond flakes will also work. With a cup of strong espresso after dinner, they really do the trick.