Chocolate Coconut Truffles

Chocolate Coconut Truffles



Have you prepared your sweet treats for the holidays? If you follow me here you know that sweet treats are not my favourite, but I guess the holiday season calls for that something different.

I was looking for vegan bite-size treats which can double up for home as well as to take with me when I’m invited over to friends or relatives. I landed on two recipes which I really liked.

Both these recipes are quick and easy to make. They do not call for any baking and they verge on the “healthy” side of things, if eaten in moderation (good luck with that one!)

Chocolate Coconut Truffles
Prep Time
20 mins
 
These no-bake truffles are quick and easy to make. They’re budget-friendly and respect a plant-based diet.
Course: Sweet treat
Cuisine: American, Plant-based
Keyword: coconut, dark chocolate, truffles
Servings: 18 servings
Author: Colette Cumbo
Ingredients
  • 2 cups desiccated coconut
  • 2 tbsps coconut flour
  • 2 tbsps raw coconut oil
  • 5 tbsps maple syrup
  • 1 tsps pure vanilla extract
  • pinch of salt
  • 100 grms dark chocolate 70% cacao
  • desiccated coconut to decorate
Instructions

  1. Mix the desiccated coconut and coconut flour in a bowl.

  2. Melt the coconut oil on a low heat. Mix the oil with the syrup, vanilla and salt.

  3. Add the liquids to the dry ingredients and knead with your fingers. 

  4. Measure dessert spoonfuls of the mixture and roll into walnut-sized balls. Rest the balls in the fridge for 30 minutes.

  5. Place a metal container on a small pot of boiling water (bain marie). Cut the chocolate into small pieces and place in the metal container. Stir the chocolate gently as it melts.

  6. When the chocolate melts completely, dip the coconut balls (one at a time) into the chocolate, lift and rest on a plate covered with foil or baking paper. When all the balls are covered with chocolate, sprinkle with the remaining desiccated coconut.

  7. Place in the fridge until they’re completely set. Store in an airtight container in the fridge.

Recipe Notes

I prefer dark chocolate anytime. Good dark chocolate (not the type loaded with sugar) is full of antioxidants, making it good for your heart. However, if dark chocolate doesn’t tick your box, reduce the amount of maple syrup used and cover with milk or white chocolate.

This recipe was inspired by one of the many I came across on social media. I cannot credit any one author, because I made changes to it and made my own version. If you like chocolate and coconut, try it for yourself and share your comments.

In the meantime, I would like to wish you and yours all the best for the festive season. Enjoy and take care x

Published by

Colette Cumbo

Welcome to my little corner on the world wide web from where I share my cooking experiences with you. My home country is Malta – a tiny island in the middle of the Mediterranean. In 2016 I created this space as part of a web writing course assignment. But, in no time, it evolved into a little place from where I share with you nutrition tips as well as recipes for you to try out and enjoy. Read more…

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