“Irish Potato” Truffles

18-20 Truffles

Truffles:

• 2 cups unsweetened coconut flakes, lightly toasted and cooled

• 2 cups confectioners’ sugar

• Dash of kosher salt

• ¼ cup heavy cream

• ½ tsp vanilla paste

“Dirt”:

• 2 tsp dark cocoa

• 2 Tbsp cinnamon

• 2 Tbsp confectioners’ sugar

 1)     Gently toast the coconut in a non-stick pan over medium heat until slightly golden and aromatic. Make sure to shake the pan often so the coconut does not burn. Set aside to cool.

2)     In a food processor, pulse the cooled coconut flakes and 1 cup of the confectioners’ sugar to a coarse sand texture.

3)     Dump the coconut/sugar into a bowl and stir together with the remaining cup of confectioners’ sugar, salt, heavy cream and vanilla paste.

4)     Line a baking sheet with parchment and portion the mix into 1-inch balls.  Set aside to airdry for one hour.

5)     In a small bowl, stir together the dirt – the cocoa, cinnamon and confectioners’ sugar. Roll the truffles quickly in your hands to smooth and round them and then roll them in the dirt to coat.  Let airdry again on a wire rack this time for about twenty minutes before eating them all!