Coconut-Cashew Chocolate Truffles

mmm Truffles, and oh look they are sugar free. Woo Hoo.

Ingredients

3/4 Cup heavy cream
2 Tablespoons granular sugar substitute (sucralose)
2 Tablespoons unsalted butter
7 Ounce-weights Hershey's® sugar-free chocolate
3 Ounce-weights unsweetened chocolate, finely chopped
3/4 Teaspoon vanilla extract
1 Cup unsweetened dried coconut, divided
1/2 Cup unsalted cashews, very finely chopped

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     Directions



Combine cream, sugar substitute and butter in a small saucepan. Bring to a simmer. Place chopped
 chocolate in a medium bowl; pour hot cream mixture over chocolate. Let stand 5 minutes.

Stir chocolate mixture gently until chocolate is completely melted. Stir in extract and 1/2 cup of the
 coconut. Refrigerate until firm, about 1 hour 45 minutes, stirring occasionally (Truffles will be easier to
 form if the mixture is not too stiff).

Toast the remaining 1/2 cup coconut in a dry skillet over medium heat, shaking often, until lightly
browned; transfer to a bowl and cool.Roll the chocolate mixture into 32 balls about the size of large marbles.

Roll half of the balls in cashews and half in toasted coconut. Place in an airtight container between layers of wax paper. Can refrigerate  up to one week.

Get more Delicious sugar free recipes at Atkins.com

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