Hawaiian Truffles

Heavenly Bliss… the only way I can describe these Hawaiian Truffles. And, God bless my cousin, she managed to make it guilt-free. Low-carb, gluten-free, low in sugar… and HEAVENLY!

I’m going to keep this entry short because I know once you see this you’re going to go make them right away!


  • 1/4 cup + 2 tbsp softened cream cheese
  • 2 tbsp sweetener of your choice (I used Stevia in the Raw).
  • 1 tsp vanilla extract
  • 100g (1 bar) of 80% or higher dark chocolate
  • 2 tbsp coconut oil
  • 2 generous tbsp cacao powder
  • 1/2 cup shredded coconut
  • big handful of macadamia nuts (roasted & salted is best) coarsely ground
  1. Beat cream cheese, sweetener and vanilla extract until fluffy.  Set aside.
  2. Melt chocolate in a double boiler or put a metal bowl over a boiling pot of water.
  3. Combine coconut oil and cacao powder in a small bowl until it looks like Hershey’s syrup then add this to the melted chocolate in the double boiler.
  4. Let the melted chocolate cool for a bit.
  5. Add the cream cheese mixture to the cooled down chocolate. Beat for about 2-3 minutes until it looks incorporated.  Don’t worry. It’s going to look weird like really airy chocolate mousse.
  6. Stir in your shredded coconut and macadamia nuts.
  7. Place in the fridge for about 15 minutes. It should be like clay.
  8. Form into 1 inch balls and roll in either cacao powder, ground almonds or coconut.
  9. Place in fridge for about 15 minutes. Indulge! (Always store in fridge.)

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