Coconut Chocolate Truffles

Summer / Fall / Winter / Spring / Coconut Oil / Cook / Dessert / Joy the Baker / Vegan /


Chocolate truffles seem like one of those indulgences we can only enjoy if we stop by the fancy chocolate shop or cross our fingers for a Valentine’s Day gift. Nope! Chocolate truffles are actually pretty simple to make, and can be topped off with any type of topping imaginable. After quickly shaping the truffles, roll them in cocoa powder, toasted coconut or cocoa nibs for extra flavor and crunch. So rich. No fancy chocolate shop required!


Total time: 4 hours 15 minutes


Yields: 36 truffles


10 ounces dark chocolate, 64 to 75% cocoa content
3 tablespoons solid LouAna® 100% Pure Coconut Oil
1/8 teaspoon salt
1 cup full-fat coconut milk
1 teaspoon vanilla extract
1 cup finely shredded unsweetened toasted coconut
Cocoa nibs or unsweetened cocoa powder for topping


Finely chop chocolate and place in a clean and dry medium bowl. Add the coconut oil and salt and set aside.

In a small saucepan, heat coconut milk over medium heat until it just begins to simmer. Add the vanilla extract and remove from heat.

Pour the coconut milk all at once over the chopped chocolate and coconut oil. Allow to sit for 2 minutes before slowly stirring to combine. Stir slowly to ensure that the chocolate melts smoothly.

Cover with plastic wrap and allow to rest in the refrigerator until solid, at least 4 hours. Once chilled and solid, scoop truffles by the tablespoon full. Quickly shape the truffles into balls with your hands.

Roll the truffle in toasted coconut, cocoa nibs, or unsweetened cocoa powder to coat and place on a parchment or wax paper lined baking sheet. Allow to reharden in the refrigerator for 1 hour before storing in layers on an airtight container in the refrigerator.

Coconut Chocolate Truffles Recipe photo credit: Joy Wilson and Jon Melendez



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