These Chocolate Coconut Butter Truffles are made with just 3 ingredients and have endless possibilities for delicious coatings. Plus, they are vegan, gluten free and have no refined sugar.
Sometimes life just needs chocolate….and sometimes that chocolate needs to be in the form of a creamy centered truffle with an equally delicious outer layer. For those times, I've got you covered with these simple and oh so delicious Chocolate Coconut Butter Truffles.
You can use store bought coconut butter to make these truffles or try my homemade coconut butter. It's very easy and much cheaper than store bought.
Ingredients
These truffles are simple to make only requiring 3 ingredients for the creamy centers and the possibilities for coatings are endless. I went with a few of the things I had on hand, but I also think cacao nibs, dried fruit, and nuts would make fantastic toppings. They also taste amazing without any coatings.
- medjool dates
- coconut butter
- cacao or cocoa powder
- salt
- dried coconut
- chocolate
See recipe card for quantities.
Instructions
To make these truffles, start by soaking the dates to soften. Then combine everything in the bowl of a food processor and blend until a creamy paste forms. Chill for a bit so the paste firms up to make rolling easier. Once chilled roll into small balls and coat with anything you like. Roll truffles in shredded coconut, dip in melted chocolate or dust with cocoa. The are so many possibilities.
Equipment
You will need a food processor to make these truffles. You will also need measuring tools and a small sheet pan or platter to place truffles on after dipping.
Storage
Store truffles in an airtight container in the refrigerator until ready to eat. Good for 5-6 days.
You can also freeze these truffles. Store in a freezer safe container. Good for up to 30 days.
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Chocolate Coconut Butter Truffles
Equipment
- Food processor
Ingredients
Truffles:
- 6 medjool dates, soaked in hot water for 10 minutes and drained.
- ¼ cup coconut butter I used homemade.
- 1 tbsp cacao powder
- pinch of salt, optional
Coatings: Use anything you like.
- cacao powder
- shredded coconut
- chocolate shavings
- melted chocolate. See note.
- cacao nibs
- nuts
- dried fruit
Instructions
- Combine dates, coconut butter, cacao, and salt (if using) in food processor until thoroughly combined and a creamy paste forms.
- Refrigerate for 15-20 minutes to allow mixture to firm up a bit.
- Remove from refrigerator and using hands or a small cookie dough scooper make one inch balls. I was able to roll 11. You may need to return to the fridge if the mixture becomes too warm before adding any coatings.
- Rolls balls in desired toppings and return to the fridge to allow any melted chocolate to set.
- For best texture store in the fridge until ready to eat.
Notes
Bre says
These are awesome. I added protein powder and rolled in crushed pistachios.
Melissa says
Oh that sounds delightful. So happy you enjoyed! Thank you for sharing!