Chocolate Coconut Truffles! Get ready to experience the ultimate pairing of rich, velvety chocolate and tropical coconut in every delightful bite of these tasty little truffles!
Packed with antioxidants and bursting with the delectable combination of deep, luscious chocolate and tropical coconut, these Chocolate Coconut Truffles are a guilt-free indulgence you won’t be able to resist. Whether you’re a chocolate lover, a coconut enthusiast, or simply someone who appreciates a good, wholesome treat, these truffles are sure to satisfy your cravings for something sweet and satisfying.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Indulge in these irresistible, heavenly treats that we absolutely adored. These delightful little morsels of joy are sure to captivate your taste buds and leave you excited for more.
Whether you’re sharing them with loved ones or savoring them in solitude, these heavenly treats are certain to become a go-to in your dessert repertoire, adding a touch of magic to any occasion.
You gotta give this one a try!
Tips for Success:
- Flavor Profile: These Healthy Chocolate Coconut Truffles are a Whole Food Plant Based nod to truffles. They are not truffles in the true sense; however, they will give you the essence of a truffle. They are full of rich chocolate and coconut flavors and melt in your mouth.
- Over Time: Initially when you make these and during the first few days in the fridge, the truffles have a truffle-like texture and melt in your mouth. However, after several days in the fridge, the oats tend to soak up the moisture and firm up becoming more like a bliss ball then a truffle – still equally delicious, they just take on a firm texture.
- Unsweetened Cocoa (Cacao) Powder: You can use your favorite unsweetened cocoa (cacao) powder such as Hershey’s. We used Navitas Organic Cacao Powder as it is considered a ‘superfood’ due to its high amount of antioxidants, minerals, and vitamins. Cacao powder is packed with flavonoids. These nutrients have been shown to lower blood pressure and improve the blood flow to the brain and heart, and aid in preventing blood clots.
- Medjool Dates: Medjool dates are naturally very soft and pliant. They work perfectly with this recipe because of this. If you have very dry dates, consider placing them in a bowl, cover with boiling water, and allow to sit for 10 minutes. Discard the water, and place into the food processor at the appropriate time.
- Health Benefits of Dates: Date are packed with wonderful health benefits, everything from improving gut health to boosting brain health, improving skin and aids in preventing some chronic diseases as they are full of fiber, copper, magnesium, manganese, potassium, and Vitamin B6.
- Cashew Butter or Almond Butter: Both cashew butter and almond butter work equally well with this recipe.
Leftovers and Freezing:
Leftovers will generally keep 5 days in the refrigerator. Store in a covered container.
These truffles can be frozen.
- Unsweetened Coconut Flakes: We used Bob’s Red Mill Unsweetened Coconut Flakes (Unsulfured). Feel free to use your favorite unsweetened coconut flakes.
- Cashew Butter: We used Artisana Organic Raw Vegan Cashew Butter. Feel free to use your favorite raw cashew butter in this recipe. Read the label, make sure the only ingredient is raw cashews. Do not use a salted or sweetened cashew butter.
- Rolled Oats: We used Bob’s Red Mill Gluten Free Old Fashioned Whole Grain Rolled Oats, feel free to use your favorite whole grain rolled oats.
- Unsweetened Cocoa (Cacao) Powder: We used Navitas Organic Cacao Powder. Feel free to use your favorite cocoa powder or cacao powder.
- Celtic Sea Salt: We used 1976 Celtic Sea Salt, Light Grey Celtic.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
- Food processor
If you try these delicious treats, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
Packed with antioxidants and bursting with the delectable combination of deep, luscious chocolate and tropical coconut, these Chocolate Coconut Truffles are a guilt-free indulgence you won’t be able to resist.
- 1 ½ cups rolled oats *
- 1 ½ cup unsweetened shredded coconut *
- 6 Medjool dates, pitted *
- ½ cup unsweetened plain plant milk
- 1/3 cup cacao powder (or cocoa powder) *
- 1/3 cup pure maple syrup
- ¼ cup cashew butter (or almond butter) *
- 1 teaspoon vanilla
- ¼ sea salt (+/-) *
- 1 cup vegan chocolate chips
Optional Toppings (for chocolate coating):
- Sprinkle unsweetened shredded coconut
- Sprinkle Celtic sea salt
- Place the rolled oats into the food processor, process for 10 to 15 seconds just to break up the oats into tiny pieces, place into a bowl and set aside. Do not create oat flour.
- In the same food processor (no need to clean after removing the chopped oats) place the Medjool dates, process for 30 seconds to break up the dates, they will form a large sticky date ball.
- Place the sticky date ball into a medium sized stock pot, add all the remaining Stove Top Ingredients. Stir well; using the edge of a spatula, thoroughly break up the dates and whisk to disperse the date pieces throughout the mixture. Bring to a boil, then immediately lower to a simmer. Simmer 3 to 4 minutes over medium-low heat, stirring constantly, then remove from the stove.
- Add the chopped rolled oats and shredded coconut to the stockpot and stir well, then allow to sit for several minutes off the stove, then place the mixture in a bowl and put in the fridge to cool (about 10 minutes).
- After 10 minutes, test the “dough” by pinching it to see if it holds together. The dough is sticky, but you should be able to create small lightly formed dough balls. If the dough does not hold its shape, place back into the fridge for 30 minutes. After 30 minutes, if still too wet to form lightly formed dough balls, stir in some shredded coconut (a teaspoon at a time) until it holds together.
- When the “dough” holds it shape, scoop up a 1-inch ball of the mixture, roll into a ball in your hands and place onto a parchment-paper lined plate. Repeat until all the “dough” has been rolled into balls.
- Place the plate of balls in the freezer for 10 minutes to allow the truffles (dough balls) to firm up.
- After 10 minutes in the freezer and now firm, pick up each ball and re-roll into a smooth ball, this will help form a cohesive, round ball versus the previous lightly formed ball. Refrigerate and enjoy.
- If coating in chocolate, (keep the truffles refrigerated until ready to coat in chocolate) melt the vegan chocolate chips in a microwave safe bowl (or use a double boiler). Allow to slightly cool for several minutes. Then dip the cold truffles into the melted chocolate, allow to drain any excess dripping chocolate back into the bowl, and place onto a bakery cooling rack and sprinkle with shredded coconut or a few tiny bits of Celtic salt flakes. Continue until all the truffles are coated. OR, an easier method is to place the warm chocolate into a sandwich bag, force the melted chocolate to one corner, and snip off the corner, squeeze and drizzle the warm chocolate over top of the truffles.
- Store truffles in the refrigerator in an air-tight container. They also freeze well.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: Makes 24 to 30 truffles
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