VEGAN NO-BAKE COCONUT TRUFFLES


If you’re someone that always craves a sweet snack after dinner or a quick treat in between meals, my vegan no-bake coconut truffles are the perfect food for you. These are extremely quick and easy to make, plus they are the perfect snack size for a gluten-free, dairy-free bite! You might have a hard time not finishing off the whole batch…

Here’s what you’ll need:

  • 1 .5 cups unsweetened shredded coconut
  • 1/2 cup coconut butter
  • 1/4 cup maple syrup
  • 1 tbsp vanilla
  • 1 cup dairy-free chocolate
  • 1 tbsp coconut oil
  • 1 tsp salt

In a blender, combine shredded coconut, coconut butter, maple syrup and vanilla. Pulse until ingredients have thoroughly mixed.

Transfer to a bowl and roll into even ~1.5 inch balls. Place balls on a small pan with parchment paper and place in freezer for at least 20 minutes to set.

While they chill, prepare the melted chocolate. Add chocolate chips and coconut oil to a bowl and microwave in 15 second increments until melted.

Remove coconut balls from freezer and drop into the melted chocolate one at a time, covering completely, and placing back onto the parchment paper.

Sprinkle with sea salt and place in freezer once again for at least 10 minutes. Store in refrigerator.


VEGAN NO-BAKE COCONUT TRUFFLES

Ingredients:

  • 1 .5 cups unsweetened shredded coconut
  • 1/2 cup coconut butter
  • 1/4 cup maple syrup
  • 1 tbsp vanilla
  • 1 cup dairy-free chocolate
  • 1 tbsp coconut oil
  • 1 tsp salt

Instructions:

  1. In a blender, combine shredded coconut, coconut butter, maple syrup and vanilla. Pulse until ingredients have thoroughly mixed.
  2. Transfer to a bowl and roll into even ~1.5 inch balls. Place balls on a small pan with parchment paper and place in freezer for at least 20 minutes to set.
  3. While they chill, prepare the melted chocolate. Add chocolate chips and coconut oil to a bowl and microwave in 15 second increments until melted.
  4. Remove coconut balls from freezer and drop into the melted chocolate one at a time, covering completely, and placing back onto the parchment paper.
  5. Sprinkle with sea salt and place in freezer once again for at least 10 minutes. Store in refrigerator.

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