Vegan Coconut Chocolate Truffles

I’m not vegan but I do like to cook with coconut cream and I had a bunch left over. I kept wondering if you could make ganache with coconut cream, just like you do with regular cream.

vegan coconut chocolate truffles recipe

In the end my curiosity got the better of me and I tried it, super simply just by sticking some cream and some chocolate in the microwave until the chocolate melted. Turns out coconut cream ganache works out just as well as the usual kind, with a coconutty flavor that was just begging to be exploited.

vegan coconut chocolate truffles recipe

So, these coconut chocolate truffles were born! There are only 4 ingredients and 3 of them are coconut in various different forms.

vegan coconut chocolate truffles recipe

Ingredients:

  • 1/2 can coconut cream (take the thick stuff off the top)
  • 3 oz dark chocolate
  • 1/2 tbsp coconut flour
  • 2 cups shredded coconut

vegan coconut chocolate truffles recipe

These are ridiculously easy to make! Melt the chocolate with the cream (in the microwave or saucepan on low) and mix it up well with the coconut flour. Leave it to cool for an hour or so and then roll the mixture into balls and coat them well with the shredded coconut.

Vegan Chocolate Coconut Truffles

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8 thoughts on “Vegan Coconut Chocolate Truffles

  1. Mmm! These look better than perfection! That creamy, decadent chocolate in the middle looks so luscious. Oh, I just have to try these! Like right now!

    I recently made a southern cooking and baking blog.
    http://kcolescreativecorner.com
    I would greatly appreciate it if you would check it out!
    Thanks so much!

    • And the best part is there’s hardly anything bad in them so you don’t need to feel guilty for making a batch! I know hardly anything about southern cuisine, I’ll definitely check out your blog.

  2. These looks so simple and delicious! How long do they hold their shape out of the freezer (or are the best straight out of the freezer)? 🙂

    • Oh there’s no need to freeze them, although that sounds like a tasty idea I’ll have to try with my next batch! They hold their shape just fine and keep for several days, the only issue is with them drying out slightly but I left them completely uncovered.

  3. This recipe did not work for me, it does not get thick enough, it remains liquid. You should measure the coconut cream saying half a can is a little vague.

    • Thanks for the feedback, Todd. One can is about 400ml so half a can would be 200ml. It’s very important to scoop the thickest cream off the top, though. If your coconut milk hasn’t separated you will need to use a lot less, which is one of the reasons why I was deliberately vague.

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