It’s February. And we all know what that means: Valentine’s Day. While we don’t get into the holiday around my house, I do have the sweet memory of a little treat from my dad each year on Valentine’s Day. We would wake up in the morning and placed at each of our places at the kitchen table would be a small heart shaped box of chocolates from our dad. So simple, but over the years, it became very special. And even though it’s been years since I have come down to my little box, I still get a little smile each year from the memory.
When it came to the box of chocolates, there was really only one piece that I cared about: the chocolate covered coconut piece. I would bite into each trying to find it. When I found it, it was like I struck gold. And I would be lying if I told you I never snuck this one out of any of my sisters’ or brother’s box. But to be fair I pretty much let them have free reign of mine once the coconut piece was gone. So we are all even in the end, right?
For quite sometime I scoffed at the holiday calling it nothing more than a Hallmark holiday and also wanting to pull my hair out as a teacher after one too many heart themed activities. Needless to say, my husband knew it was wine and not chocolate that I needed after the longest day of school aside from Halloween: Valentine’s Day.
This year, I thought I would celebrate the holiday by bringing back some of my childhood sweetness around Valentine’s Day but adding these Coconut Truffle Pops to the mix.
My dad was actually one of the taste testers for this recipe so since he gave the okay, that is all the present I need! He gave the thumbs up and that was my box of chocolates right there. (Ok, too mushy?)
Before I say much more about these, I will say straight off that these can certainly be made as just regular truffles, but I thought as pops they were just so much more fun. But don’t fret if you have all of the ingredients but no cake pop sticks. Just roll them into balls and then roll them into chocolate. It won’t change the flavor, just a touch of the fun!
Patience is the other thing you will need for these truffle pops as you do have to wait just a bit for the chocolate to set unless you want it dripping all the way down the stick. And if that’s cool with you, then go with it. The perfectionist in me had a few issues, but we managed in the end. Any sort of mason jar (depending on the height of your sticks) or glass makes for a great place to store these unless you are a pro at cake pops and have all the tools around or a big piece of styrofoam, which I thought of much too late.
So make your own new memories this Valentine’s Day! Perhaps they include these truffle pops as well!
Coconut Truffle Pops
For Coconut Filling
- 2 1/4 c shredded coconut unsweetened
- 1/4 c pure maple syrup
- 3 T coconut oil melted
- 1 tsp vanilla extract
- Dash of sea salt
For Chocolate Coating
- 1/3 c cacao powder
- 1/3 c coconut oil melted
- 2 T pure maple syrup
- 1/2 tsp vanilla extract
- Dash of sea salt
- 12 cake pop sticks
- Freeze Dried strawberries about 2 T
- In a food processor, combine all ingredients for the coconut filling.
- Process for about 45 sec. to one minute, stopping to scrape down the sides.
- Allow to set in the fridge for about ten minutes.
- Mixture should be easily rolled into balls and hold together. Roll into tight balls and then stick the cake pop stick about 1/2 inch in.
- Squeeze that ball around the stick gently and then try to pull a bit extra down around the stick.
- Freeze these for 10 minutes. This will help them to really set and stay on.
- While pops are freezing, whisk together all ingredients for the chocolate layer.
- If using the freeze dried strawberries, in a small bowl mash them into a grain like, almost powdered texture.
- Roll each pop into the chocolate and circle it to allow excess chocolate to drip off. After about 30 seconds to one minute, sprinkle strawberries on top and then place upright in a glass or jar.
- Repeat for all others.
- Store in the refrigerator, but allow to sit out fro about 10 minutes before serving
No cake pop sticks? Skip them and just make them as truffles!