Buy Now → 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
Scale
- 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
Find it online: https://eatwellenjoylife.com/vegan-coconut-truffles/