Vegan Coconut Truffles Recipe

Ingredients:

• 2 cups shredded coconut (unsweetened)
• 1/4 cup coconut oil (melted)
• 1/4 cup maple syrup (or agave syrup)
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1/4 cup almond flour (or any nut flour)
• 200g dark chocolate (vegan-friendly)
• Extra shredded coconut for rolling (optional)

Instructions:

1. Prepare the Coconut Mixture:
   • In a food processor, pulse the shredded coconut until it’s finer in texture (but not too powdery).
   • Add melted coconut oil, maple syrup, vanilla extract, sea salt, and almond flour. Blend until the mixture comes together and sticks when pressed.
2. Form the Truffles:
   • Scoop out small portions of the mixture (about 1 tablespoon) and roll them into bite-sized balls with your hands.
   • Place them on a parchment-lined tray and freeze for 15–20 minutes, allowing them to firm up.
3. Melt the Chocolate:
   • While the truffles are chilling, melt the dark chocolate using a double boiler or microwave in 20-second increments, stirring in between until fully melted.
4. Coat the Truffles:
   • Remove the truffles from the freezer. Using a fork or toothpick, dip each truffle into the melted chocolate, ensuring it’s fully coated.
   • Place the coated truffles back on the tray. If desired, sprinkle some extra shredded coconut on top for decoration before the chocolate hardens.
5. Chill and Serve:
   • Let the truffles set in the fridge for about 20–30 minutes until the chocolate coating is firm.
   • Serve and watch people lose their minds over these delicious, rich vegan treats!

Storage:

• Store in an airtight container in the fridge for up to a week, or freeze for longer-lasting treats.

Enjoy these indulgent yet healthy truffles!