Gluten-Free Coconut Flour Truffles

I found this fantastic gluten-free product at a health shop last week, and have been making batches of these little truffles for visitors ever since!

I contacted the distributor, Yussuf, to make sure that the flour doesn't contain any corn flour or other fillers, and was happy to find out that it is just pure, finely-milled coconut.

It's a lovely product to bake with, adding not only a delicious taste, but also fibre. As an added bonus, each bag of flour comes with a booklet of tasty recipes using the flour. Please note, it is a liquid absorbing flour of note, so use less in recipes (as in 3/4 cup of coconut flour instead of 1 cup of gf flour)

Now, onto the truffles! My recipe is a raw modification of the chocolate charm cookies I posted about in February, but based on coconut oil/flour not butter/gf cake flour. You can, however, also bake it (see variation below at step 4 of method), with the end-product tasting like shortbread.

Ingredients:
113g coconut oil100ml agave syrup175ml coconut flour30ml cocoa powderMethod:
Beat the coconut oil (room temp, not liquid) and agave syrup till lighter and fluffier.Use a dough hook to add in the coconut flour and cocoa powder.Roll into balls and refrigerate till ready to serve.
IF YOU'D LIKE A BAKED PRODUCT then add an egg at step 2, as well as 1 tsp of vanilla essence. Refrigerate for 1 hour, roll into balls, bake in the oven at 160 degrees Celsius for 8 minutes. These taste like shortbread when baked!