Servings: 12–15 truffles
Prep time: 10 minutes
Chill time: 30–60 minutes
⭐ Ingredients
1 cup unsweetened shredded coconut (plus extra for rolling)
½ cup canned coconut milk (full-fat for creaminess)
3–4 tbsp maple syrup (or agave syrup)
1 tsp vanilla extract
2 tbsp coconut oil, melted
Optional: pinch of salt
Optional: 2–3 tbsp cacao powder or vegan chocolate chips for coating
🥣 Instructions
- Make the Coconut Base
In a mixing bowl, combine:
Shredded coconut
Coconut milk
Maple syrup
Vanilla
Melted coconut oil
Optional salt
Stir until a sticky, cohesive dough forms.
If too dry, add 1 tsp coconut milk at a time.
If too wet, add a bit more shredded coconut.
- Chill the Mixture
Refrigerate the mixture for 10–15 minutes to make it easier to shape.
- Shape the Truffles
Scoop about 1 tbsp of the mixture and roll into a ball.
Repeat until all mixture is used.
- Coat the Truffles
Roll each truffle in:
Extra shredded coconut or
Cocoa powder or
Melted vegan chocolate (for chocolate-coated truffles)
- Chill to Set
Place truffles on a parchment-lined tray.
Chill in the fridge for 20–30 minutes until firm.
🍽 Serving & Storage
Store in an airtight container in the fridge for up to 1 week.
Can also freeze for up to 1 month; thaw 10 minutes before eating.
