VEGAN NO-BAKE COCONUT TRUFFLES


Jump to Recipe

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…

Vegan No-Bake Coconut Truffle Ingredients

Shredded Coconut: You’ll want to use shredded, unsweetened coconut for this recipe, which you can find affordably at basically any grocery store. Sweetness will come from the maple syrup, so no need to buy any already sweetened coconut shreds.

Coconut Butter: Coconut butter is the main component of coconut truffle that holds everything together. If you’ve never tried coconut butter before, it’s a great replacement for various nut butters in many recipes and just tastes like creamy coconut!

Maple Syrup: As mentioned, maple syrup is what adds sweetness to the inside of the coconut truffles and also helps stick everything together. If you’d like to use honey, that will work too but have a slightly different taste. I recommend pure maple syrup for best results.

Vanilla Extract: Adding just a bit of vanilla extract will add tons of flavor to your coconut truffles and make them extra tasty. Feel free to skip it if you have none on hand, however.

Dairy-Free Chocolate: You can use any kind of dairy-free chocolate you’d like for this recipe, including chocolate chips or a broken up chocolate bar. If you don’t have an allergy or preference, regular chocolate works perfectly fine too.

Coconut Oil: Toss a tablespoon of coconut oil into your bowl of chocolate chips before microwaving them and the chocolate will be extra smooth and harden perfectly around your coconut truffles.

Salt: I am a huge salt lover and I truly think every piece of chocolate deserves some flaky salt on top. This is optional, but highly encouraged. Sprinkle a bit of salt on the truffles right after dipping them in chocolate and you have the perfect bite.


How To Make Vegan No-Bake Coconut Truffles

Step One: In a blender, combine shredded coconut, coconut butter, maple syrup and vanilla. Pulse until ingredients have thoroughly mixed into a sticky batter.

Step Two: Transfer mix to a bowl and roll into even ~1.5 inch balls. Place balls on a small pan lined with parchment paper and place in freezer for at least 15 minutes to set.

Step Three: While the coconut balls chill, prepare the melted chocolate. Add the chocolate chips and coconut oil to a glass bowl and microwave in 15 second increments until melted.

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

Step Five: Sprinkle each ball with course salt and place the tray back in freezer once again for at least 10 minutes. Enjoy immediately or store in the refrigerator for up to five days.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!


VEGAN NO-BAKE COCONUT TRUFFLES

Recipe by Jenn Lueke
Servings

10

servings
Prep time

25

minutes
Cooking timeminutes
Diet

Gluten Free, Dairy Free, Paleo

Ingredients

  • 1.5 cups unsweetened shredded coconut

  • 1/2 cup coconut butter

  • 1/4 cup maple syrup

  • 1 tbsp vanilla extract

  • 3/4 cup dairy-free chocolate chips

  • 1 tbsp coconut oil

  • 1/2 tsp course salt

Directions

  • In a blender, combine shredded coconut, coconut butter, maple syrup and vanilla. Pulse until ingredients have thoroughly mixed into a sticky batter.
  • Transfer mix to a bowl and roll into even ~1.5 inch balls. Place balls on a small pan lined with parchment paper and place in freezer for at least 15 minutes to set.
  • While the coconut balls chill, prepare the melted chocolate. Add the chocolate chips and coconut oil to a glass 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 carefully placing back onto the parchment paper.
  • Sprinkle each ball with course salt and place the tray back in freezer once again for at least 10 minutes. Enjoy immediately or store in the refrigerator for up to five days.

RATE THIS RECIPE
Submit your review
1
2
3
4
5
Submit
     
Cancel

Create your own review

goood eats
Average rating:  
 0 reviews
%d bloggers like this: