How do I get the truffles to firm up before coating?

After rolling the date mixture into balls, freeze them for 20 minutes to ensure they are firm enough for dipping in chocolate.

What's the best way to toast the coconut for these truffles?

Toast the shredded coconut in a small skillet over medium-low heat, stirring constantly until it turns golden brown, then combine with chopped almonds.

How do I prevent the truffles from falling apart when dipping them in chocolate?

Use a toothpick to carefully puncture one side of the truffle, holding it like a cake pop, which provides a stable handle for dipping and coating.

Can I store these Toasted Coconut Almond Truffles for later?

Yes, store the finished truffles in an airtight container in the freezer for up to 2 months after they have set.

What kind of dates should I use for the truffle base?

The recipe specifies using pitted medjool dates, which should be soaked in boiling water for 20 minutes and then drained before processing.

5 years ago

Toasted Coconut Almond Truffles
[Vegan]

TM By: Taavi Moore

Author Bio

My name is Taavi Moore, and I am a graduate with my B.S. in Nutrition... Read More

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A close-up of several dark chocolate-coated vegan truffles, generously sprinkled with toasted shredded coconut and finely chopped almonds, arranged on a parchment-lined surface.

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Toasted Coconut Almond Truffles [Vegan]

Dairy Free

Vegan

These Toasted Coconut Almond Truffles contain a super creamy and fudgy date-sweetened chocolate center with a luscious dark chocolate, toasted coconut, and almonds coating. It’s an elevated truffle that is made from simple and unexpected ingredients. These truffles are gluten-free and vegan.

Ingredients You Need for Toasted Coconut Almond Truffles [Vegan]

3 cups pitted medjool dates (soaked in boiling water for 20 minutes, then drained).
2 tablespoons melted coconut oil
2 tablespoons maple syrup
1/4 cup cocoa powder
1/2 cup coconut flour
Pinch flaky sea salt
2 cups dark chocolate chips
1/4 cup melted coconut oil
1 cup shredded coconut
1/2 cup finely chopped almonds

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How to Prepare Toasted Coconut Almond Truffles [Vegan]

In a food processor, add soaked/drained dates, coconut oil, and maple syrup. Process until creamy and a thick paste forms.
Add cocoa powder, coconut flour, and sea salt. Process into a thick and sticky dough. Refrigerate for 20 minutes. Take 2 tbsp of dough and roll into a ball. Transfer to a parchment-lined baking sheet. Repeat with the remaining date mixture. Freeze for 20 minutes to firm up.
While the truffles are in the freezer, toast the coconut. In a small skillet over medium-low heat, add the coconut and constantly stir to evenly toast. Once golden brown, transfer to a small bowl. Add the chopped almonds and stir to combine.
Melt the chocolate and coconut oil in the microwave in 30-second intervals. Set aside.
Take the balls out of the freezer. Use a fork to carefully dunk each ball into the melted chocolate. Puncture one side of the truffle with a toothpick (like a cake pop) and use that to sprinkle on the coconut and chopped almonds all the way around the ball. You can hold the toothpick and truffle in either styrofoam or even a piece of fruit like an apple (place in a cup to stabilize it).
Once all the truffles are coated in chocolate and coconut mixture, transfer to the freezer to set for an additional 10 minutes. Store in an airtight container in the freezer for up to 2 months.