Vegan Coconut Truffles Recipe

Vegan Coconut Truffles Recipe

Yields: About 12–15 truffles
Prep time: 15 minutes
Chill time: 30 minutes

✨ Ingredients:

• 1 ½ cups shredded unsweetened coconut

• ⅓ cup coconut cream (or thick part from canned coconut milk)

• ¼ cup maple syrup (or agave)

• 1 tsp vanilla extract

• Pinch of sea salt

• 1 cup vegan dark chocolate, melted

• Optional: toasted shredded coconut for topping

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‍ Instructions:

1. Blend the filling:
   In a food processor, pulse together the shredded coconut, coconut cream, maple syrup, vanilla, and a pinch of salt until the mixture becomes sticky and holds together. It should still have texture—no need to fully purée it.

2. Shape and chill:
   Roll the mixture into bite-sized balls and place them on a parchment-lined plate or tray. Freeze for about 20–30 minutes to firm them up.

3. Dip in chocolate:
   Melt the vegan dark chocolate (either in a microwave in 30-second intervals or using a double boiler). Dip each chilled ball into the chocolate and place it back on the parchment.

4. Top and set:
   Sprinkle toasted coconut on top before the chocolate sets. Let the truffles chill in the fridge for another 15–20 minutes until firm.

5. Serve and store:
   Store your coconut truffles in an airtight container in the fridge for up to a week—if they last that long!

These truffles are rich, satisfying, and the perfect balance of chocolate and coconut. They’re ideal for sharing, gifting, or simply savoring with a hot cup of tea after dinner.