Dark Chocolate Coconut Truffles and What I Ate Wednesday

The deliciousness was over the top today:

32 ounces of Vanilla Limeade: 4 cups spring water, juice of 4 limes, 4 droppers of NuNaturals Vanilla Stevia.

32 ounces Sugar-Free “Apple” Juice: cucumber, carrot, kale, romaine, lime, ginger juice with apple pie spice and stevia. Measurements to come as I perfect it.

Lunch salad of cherry tomato, fresh basil, dulse, onion, and carrot pulp with nutritional yeast and a blended avocado/homemade sauerkraut dressing.

Dinner salad of shredded cabbage and romaine, cherry tomatoes, homemade sauerkraut, with coconut aminos, freshly baked parsnip chips, and a Bean-Free Cilantro-Jalapeno-Lime Hummus (recipe to come).

Today at Whole Foods I saw a delicious looking item in the bulk bin called “Chocolate Coconut Haystack” and this was my attempt to re-create it.


2 oz dark chocolate bar (I used Dagoba 88% Dark)
a splash of almond milk
1/2 cup shredded coconut

Heat a small pot or pan on medium-low. Break the chocolate into chunks and slowly melt with a splash of almond milk. Once entirely melted, remove from heat and add coconut. Stir completely, roll into 4 balls and place in refrigerator or freezer until chilled.

Hope your Wednesday was just as delicious!

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Filed under Avocado Based, beverages, chocolate, coconut, Dessert, Dressing, Juice, Salad, what i ate

3 responses to “Dark Chocolate Coconut Truffles and What I Ate Wednesday

  1. Meg

    so I just got vanilla stevia and I am making your limeade right NOWWWWWW :) <3 Love you darling

  2. What a delicious day! How long did it take you to get your sauerkraut right? I tried to make it once, and failed miserably.. and haven’t tried since because it made my whole kitchen/living room smell so bad.. Any tips? :)

  3. Pingback: Awesome August | A Dash Of Meg

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