Description
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.
Ingredients
Scale
Base Ingredients:
- 1 ½ cups rolled oats *
- 1 ½ cup unsweetened shredded coconut *
Stovetop Ingredients:
- 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 (+/-) *
Optional Coating:
- 1 cup vegan chocolate chips
Optional Toppings (for chocolate coating):
- Sprinkle unsweetened shredded coconut
- Sprinkle Celtic sea salt
Instructions
- 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.
Notes
*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