Dark chocolate coconut truffles are delicious and rich. This grain free treat is a perfect gift to give this holiday season!
Today I’m happy to have my blog friend Laura from Pete and Buzz share a recipe with us! Laura blogs about family life and has delicious recipes and gorgeous photos on her blog. I really want to try these muffins and this vegan Thai pizza. Take it away, Laura!
There are times when things dipped in chocolate are practically a MUST. And when you put coconut milk and shredded coconut together and wrap it up into a dark chocolate covered package like this one, every day is a truffle day.
These beauties are incredible. Let me just say that I’ve eaten more than a few of these dark chocolate coconut truffles during the process of recipe testing and so have my boys.
With dairy-free dark chocolate chips, these dark chocolate coconut truffles are vegan and gluten free. *high five* If you like almonds, you can stick them to the top before the chocolate hardens.
What’s the difference between canned coconut milk and coconut cream?
Canned coconut milk is pure coconut milk that is thick and rich, and adds a lot of richness to your cooking. It is suitable for cooking savory things, and baking sweet things. Canned coconut cream is similar, but in addition to being very thick, it is also already sweetened.
Where can I find dairy free chocolate chips?
Enjoy Life Foods, PASCHA, Whole Foods, and even Nestle Tollhouse all carry dairy free chocolate chips. We love the ones from Enjoy Life and PASCHA because of their strict allergen control policies and procedures.
How to make dark chocolate coconut truffles:
- Combine the coconut cream, brown sugar, and coconut in a pan, and warm slightly. Chill in the refrigerator.
- Form into balls, and place on a cookie sheet. Freeze for up to two hours until firm.
- Melt the dairy free chocolate chips, and dip the coconut balls into the chocolate, rolling to coat.
- Place on the cookie sheet and freeze again until firm. Store truffles in the refrigerator.
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Dark Chocolate Coconut Truffles
Rich dark chocolate coconut truffles - a gluten free and vegan candy recipe.
- Warm coconut cream in a saucepan just enough to stir in brown sugar and coconut. Chill for 20 minutes in the fridge.
- Form into balls and place on parchment paper on a cookie sheet. Freeze for an hour or two.
- Melt chocolate (we used the microwave, but you can do it on the stove) and get chocolate as close to 90 degrees F as you can.
- Take the frozen balls of coconut with two forks and dip them into the melted chocolate, covering the coconut. Place back on the parchment paper and put back in the freezer. Once they are nice and hard, you can store them in the fridge. Enjoy!
If you don’t have coconut cream, you can use full fat coconut milk. Simmer one can of milk with 1/4 cup brown sugar on medium-low heat for 30-45 minutes until nice and thick. Mix with 1 1/2 cup coconut and chill, following the same directions as above. This makes a double batch, so you’ll probably need more than two cups of chocolate, but it depends how thick of a coating you have on each.
Store finished coconut truffles in the refrigerator in an airtight container for up to a week.
inspired by the vanilla sugar blog
These dark chocolate coconut truffles look delicious! I can’t wait to try them. My family loves chocolate and coconut together, so this is a perfect recipe for us! Thanks, Laura!