Vegan Truffles - Toasted Coconut recipe

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Ingredients

1 ¼ cups shredded unsweetened coconut, or to taste, divided
2 cups pitted Medjool dates
1 cup raw almonds
2 ¼ cups raw cocoa powder
½ cup cocoa nibs
½ cup agave nectar
2 teaspoons vanilla extract
1 teaspoon salt

Nutrition Info

336.9 calories
carbohydrate: 50.1 g
cholesterol: : -
fat: 17.4 g
fiber: 13.7 g
protein: 7.3 g
saturatedFat: 8.4 g
servingSize: -
sodium: 209.4 mg
sugar: 31.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spread coconut out on a baking sheet. Line a separate baking sheet with parchment paper.

  2. Bake coconut in the preheated oven, stirring occasionally, until golden and toasted, about 7 minutes.

  3. Blend dates and almonds together in a food processor until smooth, add cocoa powder and process until completely incorporated. Transfer date mixture to a bowl.

  4. Fold 1 cup toasted coconut, cocoa nibs, agave nectar, vanilla extract, and salt into date mixture until truffle dough is evenly mixed. Roll dough into tablespoon-size balls.

  5. Pour remaining toasted coconut into a shallow bowl. Roll truffle balls in toasted coconut to coat, place coated truffles on the parchment-lined baking sheet. Refrigerate truffles until hardened, about 1 hour.

Recipe Yield

12 servings

Recipe Note

Vegan truffles with a Medjool date base, almonds, and coconut. Truffles can be eaten right away but are best when allowed to set in the fridge. Store up to 3 days.

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