It turns out that the best recipes sometimes come from instinct but mostly from random bits of ingredients that need to be used up! In this case, the result is a batch of chewy, rich, chocolatey, coconut-y truffles that are actually healthier than the average truffle and so insanely delicious, I can’t wait to make them again!
Plus, coated in toasty, crunchy coconut. OMG.
The idea was to make coconut-based truffles with as little sugar as possible, no cream or butter, and a bunch of dark chocolate. To get that lovely chewy, soft texture, I used cashews soaked in hot water, and pulsed them in the food processor along with the coconut. The result is the perfect base for the truffles.
A little vanilla for flavour, a little coconut oil for moisture and we’re home! They’re so so quick to make, easy to roll and if you don’t mind a messy chocolate coating, you don’t even need to wait to chill them before diving in.
The toasted coconut takes just a few minutes to make in the oven and is so crunchy and so good on top! Optional but highly recommended. The truffles are just the right amount of sweet, vegan if you use certified dairy-free dark chocolate, and the balance between the coconut and chocolate is perfect. I can’t get enough of these!
You have no reason not to make these! Today of course 😀
- ½ cup cashews
- ¾ cup desiccated coconut
- 1 tbsp coconut oil
- ½ tsp vanilla extract
- 2 tbsps powdered sugar
- ½ cup fresh shredded coconut
- 100 gms dark chocolate, chopped (I prefer 70% but you can use a sweeter one)
- Before beginning, soak the cashews in hot water for 30 minutes.
- In the bowl of a food processor fitted with a sharp blade, pulse the desiccated coconut until it is almost powdery. Drain the cashews and add them to the bowl. Pulse again until the mixture begins to come together.
- Add the oil, vanilla and powdered sugar and pulse till combined. Tip the mixture onto a plate and roll into even sized rounds. Chill for 15 minutes to make it easier to dip and coat them in the chocolate.
- In the meantime, preheat the oven to 175 C. Spread the fresh coconut out on a silicone baking mat and bake for 5 minutes until browned, gently tossing the coconut to make sure it browns evenly. Set aside to cool.
- Melt the chocolate in a double boiler and set aside to cool for a few minutes.
- Dip each chilled truffle into the chocolate to coat it an even layer, then roll in the toasted coconut. Chill again for 15 minutes, or eat as is at room temperature. Store in the fridge at all times. Happy truffling!
*Fresh shredded coconut can be used instead of the desiccated coconut, but the mixture will be a little wetter.
*Make sure you use certified dairy-free chocolate to keep this recipe vegan.
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