How do I make the toasted coconut butter for these truffles?

To make the toasted coconut butter, toast 2 cups of unsweetened coconut flakes in a 325 degreesF oven for 10-15 minutes, stirring occasionally. Then, process them in a food processor for 5-10 minutes until the oils release and it becomes saucy.

What is the best way to melt the white chocolate for these truffles?

Chop the white chocolate into equal pieces and melt it over a double boiler, stirring until most of it has melted. Remove from heat and continue stirring until all pieces are smooth and fully melted.

How do I ensure the truffle mixture is firm enough to mold into balls?

After mixing all ingredients, place the truffle mixture in the fridge for about 15 minutes. This chilling period will allow it to harden slightly, making it much easier to roll into uniform balls.

Can I make these vegan truffles without the Malibu coconut rum?

Yes, you can omit the Malibu coconut rum if you prefer. For a similar flavor profile without alcohol, you could add a tiny splash of coconut extract, or simply leave it out for a pure coconut and white chocolate taste.

How should I store these vegan white chocolate coconut truffles?

Once molded and coated, these truffles should be stored in an airtight container in the refrigerator to maintain their firm texture and freshness.

7 years ago

Truffles
[Vegan]

Name: Truffles [Vegan]
Cook time: 15 min
Yield: 4 servings
Ingredients: 1 bar white chocolate; 1/4 cup coconut cream; 1/4 cup toasted coconut butter; 1/2 tablespoon Malibu coconut rum; 6 tablespoons unsweetened coconut flakes; a handful of toasted hazelnuts almonds; 1 cup toasted coconut flakes for coating the truffles; 2 cups unsweetened coconut flakes

VR By: Viktoria Radichkova

Author Bio

Viktoria Radichkova is a passionate healthY food lover, creative recipe developer, and food photographer at... Read More

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White-chocolate-coconut-truffles - One Green Planet

A close-up shot of several round vegan white chocolate coconut truffles, coated in toasted coconut flakes, artfully arranged on a serving plate.

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Discover more recipes with these ingredients

Coconut

Truffles [Vegan]

Dairy Free

White chocolate coconut truffles – creamy, coconut filling, melt-in-your-mouth white chocolate, and a toasted hazelnut inside make these homemade Raffaello truffles an irresistible treat.

Ingredients You Need for Truffles [Vegan]

1 bar white chocolate
1/4 cup coconut cream
1/4 cup toasted coconut butter
1/2 tablespoon Malibu coconut rum
6 tablespoons unsweetened coconut flakes
a handful of toasted hazelnuts almonds
1 cup toasted coconut flakes for coating the truffles
2 cups unsweetened coconut flakes

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How to Prepare Truffles [Vegan]

To make the toasted coconut butter:

Toast 2 cups of unsweetened coconut flakes in a low oven (325°F) for about 10-15 minutes. Check every 5 minutes, and stir a few times - it can burn easily.
Place the toasted coconut flakes in a food processor, and run the motor for 5-10 minutes, until the oils are released, and it begins to have a saucy consistency. It will be liquid at first, due to the heat, and as it cools down, it will solidify. Keep in a jar (no need to refrigerate) and spread on toast, mix into oatmeal, smoothies, etc.

To make the truffles:

Chop the white chocolate into equal pieces, and place over a double boiler. Stir until most of the chocolate has melted. Remove from the heat, and continue to stir until all the chocolate pieces melt.
Mix in the coconut butter and coconut cream, and gently heat (if coconut butter is too hard) then add mixture to the white chocolate, together with the coconut rum, and 6 tablespoons of unsweetened coconut flakes. Mix well.
Place the mixture in the fridge until it hardens a bit, and is easy to mold into balls (about 15 minutes).
Take about a tablespoon of the mix, place a whole toasted hazelnut inside, and roll between your palms to form a ball.
Dip each ball into the toasted coconut flakes, and roll around to evenly coat them.
Refrigerate the truffles, until ready to consume.