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!
These truffles bring that rich chocolate flavor, with a touch of natural sweetness from maple syrup and shredded coconut. The cream from the JOI milk and the smooth JOI concentrate make these truffles oh so dreamy and flavorful.
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!
These treats are versatile - have fun with them! Want a variety of truffles? Roll some in cacao powder or chopped nuts. Make them your own and enJOI!
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 gift to friends!
Author
JOI Team
Ingredients
1 3/4 cup shredded unsweetened coconut
1/4 cup full fat canned coconut milk (the cream that rises to the top)
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).
In a large pot on the stove, bring water to a slow boil. Once it begins boiling, turn heat down to low.
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.
In your double-boiler bowl, add coconut cream, JOI and chocolate chips. Stir with a spatula until fully melted and combined.
(Melting these ingredients together may also be done in a microwave in a microwave safe bowl.)
Remove from the heat. Add in maple syrup and 1/4 cup of the unsweetened shredded coconut.
Stir and set the bowl in the fridge to cool for 2 hours.
On a plate or shallow bowl, add remainder of unsweetened shredded coconut.
Once the chocolate mixture is cooled, use a scoop or spoon to take a portion, and roll it into a ball with your hands. Roll the ball in the coconut until covered, set aside.
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!
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!
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