Vegan Chocolate Coconut Truffles Recipe
These Vegan Chocolate Coconut Truffles are a delightful, indulgent treat perfect for any occasion. Whether you’re looking for a sweet dessert to share or a satisfying snack for yourself, these truffles hit all the right notes with their rich chocolate coating and chewy coconut filling. The truffles are easy to make, only require a few simple ingredients, and can be customized with various toppings or flavor additions to suit your preferences. Plus, they’re gluten-free, dairy-free, and vegan, making them a great option for those with dietary restrictions.
Ingredients:
- 2 cups shredded unsweetened coconut (plus extra for topping)
- ¼ cup coconut oil (melted)
- ⅓ cup maple syrup or agave syrup
- 1 tsp vanilla extract
- Pinch of sea salt
- 1 cup dairy-free dark chocolate chips (for coating)
Instructions:
- Prepare the Coconut Mixture:
- In a food processor, blend together the shredded coconut, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt. Pulse until the mixture becomes sticky and holds together when pressed.
- Shape the Truffles:
- Using your hands or a small scoop, roll the mixture into bite-sized balls. Place the coconut balls onto a parchment-lined baking sheet.
- Refrigerate or freeze the balls for 20-30 minutes, allowing them to firm up.
- Melt the Chocolate:
- Set up a double boiler (or microwave in increments) to melt the dairy-free chocolate chips, stirring until smooth and glossy.
- Coat the Truffles:
- Remove the coconut balls from the fridge/freezer. Using a fork or skewer, dip each ball into the melted chocolate, coating them completely. Place back on the parchment paper.
- Add Toppings:
- While the chocolate is still wet, sprinkle additional shredded coconut (or even toasted coconut flakes) over the top for extra texture and flavor.
- Set the Truffles:
- Let the chocolate-covered truffles set in the refrigerator for about 1 hour, or until the chocolate is firm to the touch.
- Serve and Enjoy:
- Once set, enjoy your delicious vegan coconut truffles! Store any leftovers in an airtight container in the fridge for up to a week.
These coconut truffles are perfect for anyone craving a sweet, rich, and satisfying dessert. They are also great for gifting or sharing at gatherings!
Tips for Success:
- Use Full-Fat Coconut: Full-fat coconut is essential for the rich texture of the truffles. Using low-fat or desiccated coconut will alter the consistency and may make the truffles too dry.
- Work Quickly: When dipping the truffles in chocolate, work quickly to prevent the chocolate from hardening before all truffles are coated. If the chocolate thickens, gently reheat it.
- Custom Flavors: You can easily customize this recipe by adding different flavor extracts to the coconut mixture. Try adding a drop of peppermint extract for a festive touch or a spoonful of espresso powder for a mocha flavor.
- Store in the Fridge: Because these truffles are made with coconut oil, they should be stored in the fridge to maintain their shape. They will stay fresh for up to one week in an airtight container.
Nutritional Information (Per Serving, 1 Truffle):
- Calories: 160 kcal
- Fat: 13g
- Saturated Fat: 10g
- Carbohydrates: 11g
- Sugars: 8g
- Fiber: 2g
- Protein: 2g
- Sodium: 10mg
Breakdown:
The coconut and coconut oil provide healthy fats, making these truffles satisfying without being overly indulgent. The use of dairy-free dark chocolate also adds antioxidants and keeps the recipe vegan-friendly. However, these truffles are relatively high in fat due to the coconut oil and chocolate, so they are best enjoyed in moderation.
