Vegan Coconut Truffles with Orange
Recipe Key
These gorgeous Vegan Coconut Truffles are creamy, sweet, and tropical, with a rich chocolate coating. Made with shredded coconut flavored with orange dipped in dark chocolate. The tangy zest of orange brightens up the coconut and complements the rich, bittersweet tones of dark chocolate. The perfect gift for Valentine’s Day to say I love you!
If you’re looking for a healthy luxurious treat to enjoy for Valentine’s Day, this recipe is for you! It’s also good anytime you want an easy-to-make tidbit to satisfy your sweet tooth. There are only 7 ingredients and can be ready to eat in under 1 hour.
The combination of sweet shredded coconut, coconut oil, maple syrup, almond flour and orange zest creates the perfect texture for a truffle. When covered with a dark chocolate shell they are sublime.
Coconut truffles are amazing but when you add a hint of orange the taste is even more exciting.
Why I Love These Vegan Coconut Truffles
- Easy to make
- Only 6 ingredients
- Sweet and tropical
- Taste absolutely divine
- Completely vegan and paleo
- Gluten-free, no refined sugar
- Perfect for Valentine’s Day or any time you want a treat
Ingredients
Shredded coconut flakes – Use unsweetened shredded coconut flakes. Finely shredded is better for the coconut balls to hold their shape.
Coconut oil – Adds to the creaminess of the truffles and makes the filling stable. Refined coconut oil will have more coconut flavor than unrefined but either one will work.
Almond flour. – Blanched almond flour helps hold the balls together but you won’t even taste it. Use coconut flour for nut free.
Coconut milk – The creamy milk helps keep the middle soft.
Maple syrup – We add just a little bit for extra sweetness and to keep the balls smooth and soft. Honey will also be good. Use liquid allulose for low carb.
Orange zest – Gives these truffles a tropical orange flavor that goes so well with the coconut and chocolate, organic is best.
Dark Chocolate – To cover the coconut balls in a delicious chocolate shell. Use any meltable chocolate of your choice.
Easy Steps To Make Healthy Coconut Truffles
Step 1– Process – Put shredded coconut, melted coconut oil, almond flour, maple syrup and coconut milk into a food processor. Process until it forms a thick and sticky paste.
Step 2 – Scoop – Scoop 1½ tablespoons of the filling for each ball and place on a parchment lined baking sheet. Use a heaping tablespoon or a scoop. You should get 30 balls.
Step 3 – Shape – Moisten your hands and roll each scoop into a smooth ball. Put into the freezer for 20 minutes to chill.
Step 4 Melt – While the coconut balls are chilling, melt your chocolate in a double boiler set up.
Step 5 Dip – Remove the coconut balls from the freezer and dip each one into the chocolate until evenly coated. Top with orange zest. Repeat until all the balls are covered in chocolate. Refrigerate until firm, about 15 minutes.
How To Dip Truffles In Chocolate
There is no magic formula, it’s a messy task. It’s easier if the truffles are cold. I put each coconut ball into the chocolate and use a fork to lift the truffle out of the chocolate, tapping the fork on the side of the bowl to shake off any excess chocolate. Then place the truffles on a baking tray lined with baking or parchment paper to set.
Tip: If you’re chocolate is thick add 1-2 teaspoons of coconut oil to let it smooth out better.
Serving, Storing and Freezing
- Serve -Truffles are best served at room temperature. They can sit out at room temperature for
4-5 hours. - Store these truffles in an airtight container in the fridge.
- Freeze them in an airtight container for up to 3 months.
More Healthy Chocolate Treats for Valentines Day
Chocolate is the ultimate sweet treat for Valentine’s Day. There is a reason it makes you feel soooo… good. Click here to find out why.
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Vegan Coconut Truffles with Orange
These gorgeous Vegan Coconut Truffles are creamy, sweet, and tropical, with a rich chocolate flavor.
The preparation only take 20 minutes but you need additional time to chill. The whole recipe can be ready in 1 hour.
- Prep Time: 20 minutes
- Total Time: 1 hour
- Yield: 30 servings 1x
- Category: Dessert, Snack
- Method: Mix
- Cuisine: Paleo, Vegan, Gluten Free, Dairy Free, Grain Free
Ingredients
- 1/4 cup (56 grams) coconut oil, melted
- 3 cups finely shredded unsweetened coconut 8 ounces
- 1/4 cup blanched almond flour
- 1/2 cup maple syrup, or honey
- 3 Tablespoons coconut milk*
- Zest from 1 orange, about 1 Tablespoon, plus more for decorating
- 8 ounces dark chocolate chips
Instructions
- Line a rimmed baking sheet with parchment paper.
- Gently melt the melter coconut oil in a small sauté pan on very low heat.
- Put shredded coconut, coconut oil, almond flour, maple syrup and coconut milk into a food processor. Process until it forms a thick and sticky paste with a little texture not completely smooth.
- Using a heaping tablespoon or a cookie scoop, scoop 1 ½ tablespoons (20 grams) of the filling for each ball and place on a parchment lined baking sheet. You should get 30 balls.
- Moisten your hands and roll each scoop into a smooth ball.
- Put into the freezer for 20 minutes to chill.
- While the chocolate coconut balls are chilling, melt your chocolate
- Remove the coconut balls from the freezer and dip each one into the chocolate until evenly coated. Top with a pinch of orange zest. Repeat until all the balls are covered in chocolate.
- Refrigerate until firm. About 15 minutes. Serve.
- They can stay out at room temperature for 3-4 hours.
- Leftover truffles keep in a sealed container in the refrigerator for 5-7 days or in the freezer for 1 month (or longer).
Notes
You can make Lemon Chia Pudding with the remainder of the can of coconut