Coconut truffles
These easy coconut truffles are gluten free, dairy free, egg free, and vegan friendly!
Servings: 16 truffles
Ingredients
- 3 cups melting chocolate
Coconut filling
- 3 cups coconut flakes
- 3 cups confectioners sugar
- 1/4 cup coconut oil
- 6 tbsp coconut milk
- 1 tsp vanilla
Instructions
- If you have a food processor, use the food processor to shred the coconut flakes into small pieces. If you do not have a food processor, you can use whole coconut flakes. It is easier to shape the coconut filling into round balls if the coconut flakes are shredded into fine pieces.
- Melt the coconut oil and combine all of the ingredients for the coconut filling.We recommend melting the coconut oil because it helps ensure that the coconut oil gets evenly distributed throughout the mixture without forming any clumps.
- Refrigerate the coconut filling for 15 minutes or until the filling starts to harden.
- Roll the coconut filling into 16 equally sized balls. It is okay if the balls are not perfect spheres after this step, they can be reshaped late on.
- Freeze the balls of coconut filling for at least 45 minutes or up to a few hours. If the balls of coconut filling are not perfect spheres, you can take the balls out of the freezer and re-roll them every 10 - 15 minutes. The balls will harden and start to hold their shape better after they have started to freeze.
- Melt the chocolate over low heat. We recommend using a double boiler to heat the chocolate slowly. If you do not have a formal double boiler, see the instructions above for tips on how to make one with common household supplies.
- Dip the balls of coconut filling into the melted chocolate. Make sure any utensils that you use on the chocolate are completely dry. If the utensils are wet, the chocolate will be more likely to seize up.
- Put the dipped truffles in the refrigerator and let the truffles cool until the chocolate hardens.