Creamy Coconut Truffles covered in Dark Chocolate

by Marika Roseberg
0 comment
AuthorMarika RosebergDifficultyBeginner

Yields24 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
 200 g desiccated coconut
 4 tbsp coconut oil (room temperature)
 5 tbsp coconut cream
 3 tbsp agave nectar
 1 ½ tsp vanilla bean paste
 200 g dark chocolate
1

In a medium sized bowl mix together desiccated coconut, coconut oil, coconut cream, agave and vanilla bean paste. Mix well until a smooth paste consistency.

2

Using a small cookie scoop or your hands make truffles, place them on a baking sheet and freeze for 15 Minutes or until firm to touch.

3

Meanwhile, break the chocolate into small-ish pieces, place them in a bowl and melt over a water bath.

4

One by one, dip each truffle in chocolate making sure to fully cover, and place on a cooling rack. Place them in the fridge for 1 Hour or until chocolate is set.

5

Serve immediately or keep in the fridge for up to a week.

Ingredients

 200 g desiccated coconut
 4 tbsp coconut oil (room temperature)
 5 tbsp coconut cream
 3 tbsp agave nectar
 1 ½ tsp vanilla bean paste
 200 g dark chocolate

Directions

1

In a medium sized bowl mix together desiccated coconut, coconut oil, coconut cream, agave and vanilla bean paste. Mix well until a smooth paste consistency.

2

Using a small cookie scoop or your hands make truffles, place them on a baking sheet and freeze for 15 Minutes or until firm to touch.

3

Meanwhile, break the chocolate into small-ish pieces, place them in a bowl and melt over a water bath.

4

One by one, dip each truffle in chocolate making sure to fully cover, and place on a cooling rack. Place them in the fridge for 1 Hour or until chocolate is set.

5

Serve immediately or keep in the fridge for up to a week.

Creamy Coconut Truffles covered in Dark Chocolate

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