Allergy-friendly Coconut Truffle "Dove" Bars

Oh, my goodness. These look fabulous. This gal has figured out how to make something that is DF and GF that is like a Dove bar. If you can have coconut you are in luck. It's even cane sugar free. Go here to see more! It looks like a great blog.

For the creamy filling: 
1 1/2 cups raw, shredded coconut
3 Tbsp. cocoa butter
1/4 cup xylitol or coconut sugar (I used xylitol to get the white color of the filling, but if you have objections to that, I'm sure coconut sugar would work!)
1 tsp. vanilla extract
1 Tbsp. coconut milk

For the chocolate coating:
3/4 cup raw, shredded coconut
1/4 cup cocoa powder
1/4 c. raw, shelled pumpkin seeds
2 Tbsp. cocoa butter 
2 Tbsp. agave nectar or coconut sugar
2-3 Tbsp. coconut milk (if using coconut sugar instead of agave)


1. Line a baking sheet with parchment paper.  In a food processor, puree the all of the creamy filling ingredients until a smooth dough forms that can hold together well. Shape the filling into about a dozen evenly-sized rectangle or egg shapes. Place them on the prepared baking tray and freeze for 10-15 minutes while you make the coating.
2. To make the chocolate coating, clean out your food processor work bowl and add the chocolate coating ingredients; add 2 Tbsp coconut milk only if you are using coconut sugar instead of agave. Puree until the coconut and seeds are all ground up, and you have a smooth, spreadable consistency.  Add additional coconut milk if necessary to thin it out.
3. Remove the tray from the freezer and roll each piece of frozen coconut cream in the chocolate coating. This is a bit messy; you will need to use your fingers a bit to mold the chocolate all the way around the filling. Place the finished truffle bars back on the tray and freeze for a half an hour to firm up the coating before you eat them.