Hi everyone! Today I’m offering you a delight that will conquer your taste buds: ricotta, coconut, and Nutella truffles!
These treats are perfect for those who love sweet and creamy flavors but don’t want to turn on the oven: yes, because they are no-bake!
Easy and quick to prepare, they are ideal for a tasty snack or to surprise friends during a gathering. With their combination of fresh ricotta, fragrant coconut, and the famous Nutella, each bite will be a real hug of sweetness.
This is the recipe I make when I have very little time available because it’s really quick and very simple: all you need is a bowl, a spoon, and your hands.
These bonbons are so delicious and creamy that they will win you over immediately, I’m sure!
And if you love coconut… you can’t miss this recipe!
Let’s go discover how to make them together!
See you soon, Susy.
Here are more truffle recipes for you:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 12 pieces
- Cooking methods: No-bake
- Cuisine: Italian
- Energy 112.13 (Kcal)
- Carbohydrates 12.89 (g) of which sugars 11.70 (g)
- Proteins 1.89 (g)
- Fat 6.31 (g) of which saturated 5.30 (g)of which unsaturated 0.66 (g)
- Fibers 0.66 (g)
- Sodium 45.55 (mg)
Indicative values for a portion of 27 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Ricotta, Coconut, and Nutella Truffles
- 1 1/2 cups grated coconut (desiccated)
- 150 ricotta
- 1/4 cup sugar
- as needed Nutella® (or hazelnut spread)
Preparing Ricotta, Coconut, and Nutella Truffles
In a bowl, I mix the sugar and ricotta, and work them with a spoon until well combined. I gradually add the desiccated coconut, keeping a couple of tablespoons aside for the final touch. I continue to mix with the spoon until the mixture is smooth and well combined.
With slightly damp hands, I form balls: I take a bit of the mixture, roll it between my palms to form a ball, then create a hollow in the center and insert some Nutella. I close the edges well to seal it inside, give it a final roll between my hands, and pass the truffle in the reserved desiccated coconut.
Our ricotta, coconut, and Nutella truffles are ready!
I place them on a tray or in small paper cups and let them rest in the refrigerator for about an hour before serving.
