Preparation
In a double boiler or a heatproof bowl set over a saucepan of simmering water, combine the coconut butter, full-fat coconut milk, vanilla extract, cinnamon, nutmeg, and sugar substitute.
Stir gently until the mixture is completely melted, smooth, and well combined.
Carefully remove the bowl from the heat and transfer it to the refrigerator.
Chill for 30-60 minutes, or until the mixture is firm enough to scoop and roll without being sticky.
Use a small cookie scoop or a tablespoon to portion the chilled mixture, then roll it between your palms to form uniform 1-inch (2. 5cm) balls.
Place the unsweetened coconut shreds in a shallow dish.
Roll each truffle in the shreds, pressing gently to ensure they are evenly and generously coated.
Arrange the finished truffles on a plate or in an airtight container.
Serve immediately or store in the refrigerator for up to one week.
Enjoy!
Add a tablespoon of unsweetened cocoa powder to the melting mixture for a chocolate-coconut version, or a teaspoon of lemon zest for a bright, fresh flavor.
