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Coconut Almond Chocolate Truffles

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Ingredients

1 1/2 cups unsweetned Desiccated Coconut
5 tablespoons, softened Almond Butter
4-5 tablespoons Coconut Sugar
1-2 tablespoons Almond Milk
4 oz, melted Dark Chocolate
2 teaspoons Virgin Coconut Oil

Coconut Almond Chocolate Truffles

Features:
    • 30 minutes
    • Serves 10
    • Easy

    Directions

    What comes to mind when you hear the world truffle? I think of expensive chocolate and a world-renowned Swiss chocolatier. However, it’s not as out of reach as you may think and you can make your own!

    These are vegan friendly!

    Steps

    1
    Done

    Grab a Large Bowl

    To your bowl add the desiccated coconut, almond butter, coconut sugar and 1 tablespoon of the almond milk. Using a spoon or your hands mix together. If the mixture seems too dry and crumply, add another tablespoon of almond milk.

    You can also taste it at this point and add more sugar if desired. Keep in mind that this will be covered in chocolate which also adds sweetness.

    2
    Done

    Form and Freeze

    Form the mixture into 2 tablespoon size balls. I use a small ice cream scoop to help me get the same amount each time then gently roll the mixture into a ball using my palms. This should make about 10 truffles.

    Place the balls on a parchment lined plate then place the plate in the freezer for 10-15 minutes to allow the truffle balls to harden.

    3
    Done

    Melt The Chocolate

    While the truffle balls are in the freezer, melt the chocolate. There are two ways to do this:

    1. Add 1/3 or 1/2 of water to a small sauce pan, add a bowl on top (the bowl should not touch the water), add the chopped chocolate and coconut oil to the bowl and turn the heat to high. Once you see steam coming out of the sided, lower the heat to low and stir the chocolate and coconut oil until it is fully melted. Once it is almost melted, remove from the heat and continue to stir until it is a smooth mixture.

    2. You can use your microwave to melt the chocolate. Add the chopped chocolate and coconut oil to a microwave safe bowl and microwave in 20 second increments until it is melted. Be sure to stir the mixture after each 20 second session. Chocolate can burn easily so once it seems like it is almost melted but still has a coupe solid chucks left, simply stir until it is melted.

    4
    Done

    Coat the Truffles in Chocolate

    Remove the truffle balls from the freezer and get a fork and spoon ready. Gently place one ball on top of your fork then dunk the ball into the bowl of chocolate and using your spoon, spoon over the chocolate until it is fully coated. Next, carefully place the chocolate covered truffle back on the parchment lined pate.

    Repeat until all of the truffles have been coated then place back into your freezer for another 5 minutes or until the chocolate has hardened.

    For a bit of a design on top, use the remaining melted chocolate. Using your fork, dunk the fork into the chocolate then with quick motion and pointing down, wave the fork back and forth over the chocolate covered truffles. Practice makes perfect!

    5
    Done

    How to Store

    Store these truffles in an air-tight container in your refrigerator for up to 5 days.

    Joni

    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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    16 Comments Hide Comments

    Oh wow, these look like sinful little morsels!!! Perfect for Valentines (or who am I kidding, ANY time!!)

    Wholesome truffles like these are what we call “food of love” because you are blessing someone with a tasty treat that is also good for them! So yummy. 🙂

    Actually about a week ago I got a bag of coconut from Trader joe and didn’t know what to do with it! Thank you for the idea !

    Your truffles look lovely! It’s great that they don’t have to cost an arm and a leg! I like the layout of your recipe post, too.

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