🥥 Vegan Coconut Truffles

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

1. 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.

2. Chill the Mixture

Refrigerate the mixture for 10–15 minutes to make it easier to shape.

3. Shape the Truffles

Scoop about 1 tbsp of the mixture and roll into a ball.

Repeat until all mixture is used.

4. Coat the Truffles

Roll each truffle in:

Extra shredded coconut or

Cocoa powder or

Melted vegan chocolate (for chocolate-coated truffles)

5. 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.