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Vegan Chocolate Coconut Truffles with Orange

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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.

Ingredients

Scale
  • 1/2 cup (112 grams) coconut oil, melted
  • 3 cups finely shredded unsweetened coconut, 227 grams or 8 ounces
  • 1/2 cup maple syrup, or honey
  • 1/2 teaspoon vanilla
  • Zest from 1 orange, about 1 Tablespoon, plus more for decorating
  • 8 ounces dark chocolate chips

Instructions

  1. Line a rimmed baking sheet with parchment paper.
  2. Gently melt the melter coconut oil in a small sauté pan on very low heat.
  3. Put shredded coconut, coconut oil,  maple syrup  and vanilla  into a food processor. Process until it forms a thick and sticky paste with a little texture not completely smooth.
  4. Using a heaping tablespoon or a cookie scoop, scoop 1 ½ tablespoons of the filling for each ball and place on a parchment lined baking sheet. You should get 25-30 balls.
  5. Moisten your hands and roll each scoop into a smooth ball.
  6. Put into the freezer for 20 minutes to chill.
  7. While the chocolate coconut balls are chilling, melt your chocolate
  8. 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.
  9. Refrigerate until firm. About 15 minutes. Serve.
  10. They can stay out at room temperature for 3-4 hours.
  11. Leftover truffles keep in a sealed container in the refrigerator for 5-7 days or in the freezer for 1 month (or longer).

Equipment

Find it online: https://eatwellenjoylife.com/vegan-coconut-truffles/