5-Ingredient Vegan Chocolate Coconut Truffles
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!
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.
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 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!
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
Ingredients: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
- 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 milk (cream), JOI Cashew Base, and chocolate chips. Stir with a spatula until fully melted and combined.
- 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 an ice cream scoop 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!
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!