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Vegan Coconut Truffles Recipes
- by K V
Vegan Coconut Truffles
Prep: 15 mins
Cooking: 15 mins
Makes 15 Truffle balls
Ingredients:
- ¼ cup maple syrup or other liquid sweetener
- 2 tbsp coconut butter
- 2 tbsp dark rum (optional)
- ¼ cup coconut milk*
- 1 cup (finely shredded) desiccated coconut
- 2 tbsp coconut flour*
- a good pinch of fine salt
- 100 g vegan dark chocolate (70% cacao solids)*
Method:
- Place the maple syrup in a small pot over low heat, and measure out the coconut butter, having it ready.
- Bring the maple syrup to a gentle simmer, about 2 minutes. Once it starts to bubble, whisk in the coconut butter and let it simmer gently for an additional minute.
- Remove the pot from the heat and whisk in the rum and coconut milk (only 30 ml / 2 tbsp if using rum). Stir until well combined, then add the desiccated coconut, coconut flour, and salt. Mix until smooth and homogenous.
- Allow the mixture to cool completely. Once cooled, take small portions and roll them into balls using your palms. I made 15 truffles, each weighing 15 g. Refrigerate the truffles while you melt the chocolate.
- Melt the chocolate slowly in a heat proof mixing bowl over a water bath, ensuring the water does not touch the bottom of the bowl.
- Using a fork, dip each truffle into the melted chocolate, then place them on a greaseproof paper-lined tray or plate. Decorate with additional coconut and let the chocolate harden.
- Store the truffles in an airtight container in the fridge. They should fresh for 3-4 days.
