5-Ingredient Vegan Chocolate Coconut Truffles

Sep 25, 2020| By JOI team


Sep 25, 2020| By JOI team

5-Ingredient Vegan Chocolate Coconut Truffles

Cashew-Base | Dairy-Free | Dessert | Gluten-Free | Keto | Recipe | Snack | Vegan | Vegetarian | 

Recipe and photographs by Danielle Webb of Wanderfully Wholesome.

Why buy expensive truffles at the store when you can easily make them at home? With just 5 ingredients and a few simple steps, you can whip up a whole batch of decadent Vegan Chocolate Coconut Truffles to enjoy as dessert, a midday treat, or even share with friends!

5-Ingredient Vegan Chocolate Coconut Truffles | Made with JOI

These truffles bring that rich chocolate flavor, with a touch of natural sweetness from maple syrup and shredded coconut. The cream from the cashew milk and the smooth JOI Cashew Base make these truffles oh so dreamy and flavorful.

5-Ingredient Vegan Chocolate Coconut Truffles | Made with JOI

Not only do these Vegan Chocolate Coconut Truffles make a tasty dessert, but they are the perfect homemade gift around the holidays! Make your own Valentines Day chocolates, wrap them up with a bow as a Christmas gift for a friend, or even send them home with your guests as party favors! 

5-Ingredient Vegan Chocolate Coconut Truffles | Made with JOI

These treats are versatile and I encourage you to have fun with them! Want a variety of truffles? Roll some in cacao powder or chopped nuts. Make them your own and enJOI!

5-Ingredient Vegan Chocolate Coconut Truffles | Made with JOI

Servings: 13-15 truffles

Prep time: 15 minutes

Cook time: 10 minutes

Cooling time: 2 hours + 1 hour at the end

Total time: 3 hours, 25 minutes

This recipe is Dairy-Free, Vegan, and Gluten-Free


1 3/4 cup shredded unsweetened coconut 
1/4 cup full fat canned coconut milk (the cream that rises to the top)
2 Tbsp JOI Cashew Base
1 1/2 cup dairy-free dark chocolate chips
1 Tbsp maple syrup


  1. In a blender, add the shredded unsweetened coconut and lightly pulse a few times to break down into smaller pieces (be careful not to pulse too much, as this will make a creamy texture, which is not what you want here).
  2. In a large pot on the stove, bring water to a slow boil. Once it begins boiling, turn heat down to low.
  3. Create a double-boiler by placing a large bowl (preferably metal or a sturdy glass like a Pyrex) into the pot. This bowl should fit the pot so that it does not slip or sink, but sits steadily while being partially submerged. 
  4. In your double-boiler bowl, add coconut milk (cream), JOI Cashew Base, and chocolate chips. Stir with a spatula until fully melted and combined. 
  5. Remove from the heat. Add in maple syrup and 1/4 cup of the unsweetened shredded coconut.
  6. Stir and set the bowl in the fridge to cool for 2 hours.
  7. On a plate or shallow bowl, add remainder of unsweetened shredded coconut.
  8. Once the chocolate mixture is cooled, use an ice cream scoop and roll it into a ball with your hands. Roll the ball in the coconut until covered, set aside.
  9. Once all of the truffles are made and coated in coconut, set in a container to cool in the fridge about 30 minutes - 1 hour before digging in!

Recipe Note: For this recipe, you will need to have a double broiler or create one using a pot and a metal or sturdy glass bowl (i.e. Pyrex). If using a glass bowl, you want to be sure it is approved for high temperature baking and cooking to ensure it will not break when sitting in a pot over hot water. Once you have this set up, you are ready to get started!


5-Ingredient Vegan Chocolate Coconut Truffles | Made with JOI

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