How do I get the coconut truffles to set before coating them in chocolate?

After rolling the coconut dough into balls, place them on a lined plate, cover with cling foil, and refrigerate for half an hour to allow them to set firmly.

What type of dark chocolate is best for these truffles?

The recipe specifies using 3 ounces of dark chocolate with 65% cacao for the coating, melted gently over a bain-marie.

How many truffles does this recipe yield?

Following the recipe, you should get approximately 18 truffles, roughly the size of a walnut.

What is the best way to melt the dark chocolate for coating?

Break the dark chocolate into small pieces and melt it in a steel bowl placed over a bain-marie (water bath), stirring to ensure an even, smooth melt.

How should I store these Dark Chocolate Coconut Truffles?

Store the finished truffles in an air-tight container in the fridge and serve them chilled for the best texture and flavor.

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Dark Chocolate Coconut Truffles
[Vegan]

KB By: Kristina Jug & Mitja Bezenšek

Author Bio

We are two food lovers & travel enthusiasts from the tiny country of Slovenia, EU.... Read More

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A close-up shot of several dark chocolate coconut truffles, coated in rich dark chocolate and sprinkled with desiccated coconut, arranged on a white plate.

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Dark Chocolate Coconut Truffles [Vegan]

118

Dairy Free

No-bake, one bowl and one pan, no fuss, but really delicious! These little truffles not only taste and smell amazing, to us, they are even better than the old bounty bar, and you can have more control over the ingredients!

Ingredients You Need for Dark Chocolate Coconut Truffles [Vegan]

2 cups desiccated coconut
2 tablespoons coconut flour
2 tablespoons full coconut oil (in solid form)
4-5 tablespoons agave syrup
1 teaspoon vanilla extract
Pinch of salt
3-ounces dark chocolate, 65% cacao
2 teaspoons desiccated coconut for decoration

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How to Prepare Dark Chocolate Coconut Truffles [Vegan]

In a bowl place desiccated coconut and coconut flour.
Add coconut oil to a pan and gently melt on low heat. Add agave syrup, vanilla extract and pinch of salt and whisk to combine.
Add liquids to coconut and with your hands knead into a compact dough. Take about a tea spoon of dough and roll into a ball roughly the size of a walnut. Place coconut ball on a plate lined with baking paper or aluminium foil. Repeat until you use up all of the coconut dough. You should get about 18 truffles, give or take. When done, cover the truffles with some cling foil and place into the fridge for half an hour, to enable them to set.
Break dark chocolate into small pieces and place in a steel bowl over bain-marie (water bath) to melt. Stir to ensure an even melt.
Remove coconut truffles from fridge, and dunk them one-by-one in dark chocolate. Roll around to ensure an even coat, then drain the excess chocolate and place truffles back on lined plate. Sprinkle truffles with desiccated coconut for decoration and place back into the fridge for half an hour to set.
Store in an air-tight container in fridge and serve chilled.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.