This is part of our #5under5 recipe series, a collection of original plant-based recipes made by yours truly that cost less than $5 per serving and can be made with only five ingredients. No way, right?! These truffles have it all: they're beautiful, sophisticated, impressive, and most importantly: delicious! Fluffy coconut is stuffed gooey raspberry jam and the whole affair is covered in chocolate. Complete decadence! Plus, nobody will ever guess that these candies are ridiculously easy to make, contain only five main ingredients, and are under $5.00 for the entire batch. Have an idea for a #5under5 recipe? Send it to [email protected] and you might just see it on the site next week! If you make this dish, make sure to post it on social media with #5under5 and @onegreenplanet so we can see your amazing creation!

#5under5: Raspberry-Filled Chocolate Coconut Truffles [Vegan, Gluten-Free]


The four main ingredients in this recipe are shredded coconut, maple syrup, raspberry jam, and chocolate chips. Pantry/optional items include salt and vanilla extract.
  • 3 cups unsweetened shredded coconut (DO NOT use reduced-fat coconut! It won’t work, trust us!) – $2.75
  • 3 tablespoons maple syrup – $0.63
  • 3 tablespoons extra virgin coconut oil – $0.54
  • Pinch of salt
  • Dash of vanilla extract (optional)
  • Approximately 3 tablespoons raspberry jam – $0.30
  • 1/4 cup vegan chocolate chips – $0.56
Total Cost Per Serving (20 truffles): $4.78 LIKE THIS RECIPE? BROWSE THROUGH OUR OTHER FAB #5UNDER5 RECIPES! 


  1. In a food processor or high-speed blender, process the coconut, maple syrup, coconut oil, salt, and vanilla (if using) until everything is combined and a thick, oily dough is formed. Portion the dough out into 20 scoops on a parchment-lined baking sheet and freeze until the dough is cold and solid, about 10-15 minutes.
  2. Break out a pair of rubber gloves for this part – it’s gonna get a little messy! Remove the pre-portioned dough scoops out of the freezer and roll them into balls. The dough may seem hard to shape at first, but the heat from your hands will soften it eventually.
  3. Make a deep indentation in the middle of each coconut ball with your finger and stuff a bit of raspberry jam inside. Pinch the coconut dough to close up the indentation. Once all of the truffles are filled, put them in the fridge to chill for a few minutes.
  4. Melt the chocolate in a microwave or in a double boiler over the stove until smooth and shiny. Remove the truffles from the fridge and coat them one by one in the chocolate. Place the dipped truffles on a parchment-lined baking sheet and freeze until the chocolate is firm.
  5. These truffles can be kept in a covered container for up to a week in the freezer. Let them thaw for about 10 minutes before you eat them – they'll be pretty rock hard otherwise!


The cost of the serving size above is based on the NYC Metro Area product pricing below: Coconut oil: $6.00 Maple syrup: $4.99 Raspberry jam: $3.50 Unsweetened shredded coconut: $3.70 Chocolate chips: $4.50

Nutritional Information

Total Calories: 1.579 | Total Carbs: 125 g | Total Fat: 128 g | Total Protein: 10 g | Total Sodium: 68 g | Total Sugar: 82 g (Per Serving: 1 truffle) Calories: 79 | Carbs: 6 g | Fat: 6 g | Protein: 1 g | Sodium: 3 g | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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