Ingredients
Scale
- 1 cup vegan chocolate chips
- 1/2 cup coconut cream
- 1 Tbsp. cocoa powder
- 1/2 cup unsweetened flaked coconut
Instructions
- Measure out the chocolate chips and cocoa powder into a mixing bowl and set aside.
- In a saucepan over medium heat, heat the coconut cream until just beginning to boil.
- Pour the hot coconut cream over the chocolate chips and cocoa powder; let it sit for about 3 minutes.
- Whisk the mixture until combined; if chocolate isn’t fully melted, microwave for 10 seconds and continue whisking until smooth.
- Cover and refrigerate the ganache for at least 2 hours, or until cold.
- Toast the coconut flakes in a frying pan over medium-high heat until golden and fragrant; set aside to cool.
- Scoop about 1 tablespoon of the cooled ganache and shape into balls.
- Roll the formed truffles in the toasted coconut.
- Store extra truffles in an airtight container in the refrigerator.
Notes
Use high-quality chocolate for the best flavor. Don’t skip toasting the coconut for enhanced taste.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 truffle
- Calories: 180
- Sugar: 7g
- Sodium: 5mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg