- 1.5 cups unsweetened Shredded Coconut
- 5 tablespoons Almond Butter
- 4-5 tablespoons Coconut Sugar
- 1-2 tablespoons Almond Milk
- 4 oz, melted Dark Chocolate
- 2 teaspoons Virgin Coconut Oil
Round, sweet, nutty coconut almond chocolate truffles that are vegan and refined sugar free.
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!
You just need a handful of good quality ingredients.
To keep things healthier and refined sugar-free, I am using coconut sugar and coconut oil.
These truffles use dark chocolate that are dairy free which makes this recipe vegan friendly!
To make these truffles, I am using almond butter but you can use any kind of nut butter.
For a bit of texture, shredded coconut is a nice touch. It is not overwhelming in coconut flavor but add just enough for a hint of coconut.
Coconut sugar is my go-to sugar for a lot of sweet treats.
Also known as coconut palm sugar, this sugar comes from the sap of the coconut palm tree, not the coconuts.
Coconut sugar it is plant-based and minimally processed.
After the truffle mixture is made in a bowl, they are formed into balls then covered in melted chocolate.
Please leave your review for these nutty coconut almond chocolate truffles in the comment section below.
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.
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.
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.
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!
How to Store