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:
- 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.
- 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.
- 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.
- 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.
- 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!
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