I made this Vegan Coconut Truffles for my coworker’s going-away party last month. The coconut center stayed creamy and tropical, and my niece loved them.
The Vegan Coconut Truffles Recipe is not only delicious but also visually appealing, making them a great addition to dessert platters or as gifts. Each truffle is coated in coconut flakes, giving it a beautiful finish and enhancing the tropical flavor.
Homemade Vegan Coconut Truffles
These vegan coconut truffles feature a creamy center made from coconut milk and tropical fruits, all wrapped in a layer of shredded coconut. The dessert is easy to make, requires minimal ingredients, and is perfect for serving at parties or enjoying as a sweet snack. The recipe yields about 12 truffles.
Ingredients
- 1 cup shredded coconut, plus extra for coating
- 1/2 cup coconut milk (canned for richness)
- 1/4 cup maple syrup or agave nectar
- 1/4 cup almond flour
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup mango puree or other tropical fruit puree (for center)
Instructions
- Prepare the Mixture: In a mixing bowl, combine shredded coconut, coconut milk, maple syrup, almond flour, vanilla extract, and almond extract. Mix until all ingredients are well combined.
- Chill the Mixture: Cover the bowl and refrigerate the mixture for about 30 minutes to firm up, making it easier to shape into truffles.
- Shape the Truffles: Once chilled, scoop out a small amount of the mixture and flatten it in your palm. Add a teaspoon of mango puree in the center and fold the coconut mixture around it, rolling it into a ball.
- Roll in Coconut: Roll each truffle in additional shredded coconut until fully coated. Place them on a tray lined with parchment paper.
- Chill Again: Refrigerate the finished truffles for another 15-20 minutes to set before serving.
Cook and Prep Times
- Prep Time: 10 minutes
- Chill Time: 50 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 12 truffles
- Calories: 100kcal
- Fat: 7g
- Protein: 1g
- Carbohydrates: 9g
I keep the truffles in the fridge for up to two weeks. The stay creamy, and I serve at room temperature.
