(Total Time: 10 MIN| Serves: 10)

Ingredients:

1 cup shredded coconut

1 cup dark chocolate chips, sugar-free

3 tbsp butter

1 cup heavy cream

4 tbsp swerve

4 tbsp cocoa powder, unsweetened

Spices:

1 tsp rum extract

1 tsp lime zest, freshly grated

Directions:

Plug in the instant pot and add butter to the stainless steel insert. Press the ‘’Saute’’ button and melt, stirring with a wooden spatula.
When melted, add chocolate chips, heavy cream, swerve, and rum extract. Stir well and cook for 3 minutes, stirring constantly.
Turn off the pot and stir in the shredded coconut. Let it chill for a while.
Transfer to an air-tight container and refrigerate for 1 hour. Use an ice cream scoop to form the truffles. Roll each in cocoa and serve immediately.
Enjoy!
Per Serving (Calories 245 | Total Fats: 22.1g | Net Carbs: 12.3g | Protein: 2.6g |Fiber: 2.3g)