Name: 5-Ingredient Vegan Chocolate Coconut Truffles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 13-15
Ingredients: 1 3/4 cup shredded unsweetened coconut; 1/4 cup full fat canned coconut milk (the cream that rises to the top); 2 Tablespoons JOI almond or cashew conentrate; 1 1/2 cup dairy-free dark chocolate chips; 1 Tablespoon maple syrup

5-Ingredient Vegan Chocolate Coconut Truffles

Sep 25, 2020| By JOI team

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Sep 25, 2020| By JOI team

5-Ingredient Vegan Chocolate Coconut Truffles

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 JOI milk and the smooth JOI concentrate 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 - 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

5-Ingredient Vegan Chocolate Coconut Truffles

Rated 5.0 stars by 1 users

Servings

13-15 truffles

Prep Time

15 minutes

Cook Time

10 minutes

Author

JOI Team

Image of 5-Ingredient Vegan Chocolate Coconut Truffles

Ingredients

1 3/4 cup shredded unsweetened coconut
1/4 cup full fat canned coconut milk (the cream that rises to the top)
2 Tablespoons JOI almond or cashew conentrate
1 1/2 cup dairy-free dark chocolate chips
1 Tablespoon maple syrup

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Directions

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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