Vegan Coconut Truffles two ways! The easiest Vegan Rose Truffles and Vegan Pistachio Truffles made with just a handful of natural, easy to find ingredients, dipped in white (non-vegan option) or dark chocolate. A perfect sweet treat or homemade gift.
I’m helping host my dear friend’s baby shower in Colorado this weekend (where the low is currently -24 degrees!!!), but you didn’t think I’d jet off without gifting you something sweet for next week’s holiday, did you? Whether you’re staying in with pals, going out with a partner, staying in with a partner, going out with pals, or spending time anywhere with or without anyone (that covers all the bases, does it not?), these easy homemade coconut truffles are the way to go. They’re impossibly gift-worthy, and SO easy to make.
So easy, in fact, that I made you not one but two: Vegan Rose Truffles and Vegan Pistachio Truffles. Romantic, right?
I dreamed up this recipe while Chris and I were in the midst of the Clean Program last month. I was craving something truly sweet (date-sweetened smoothies can only get you so far), but not cloying. Something that packed candy bar comfort, but with enough sophisticated flavor that you could stop at one. Maybe two. Definitely not more than three eaten over the sink while the other half is on bathtime duty.
And most importantly, something made with real food — no corn syrup, no weird homemade candy shit like paraffin wax. Just good-for-you ingredients, combined in a just indulgent enough way.
Vegan Rose Truffles + Vegan Pistachio Truffles
Let’s talk about how these vegan coconut truffles come together. The base is more or less the same for both flavors: shredded coconut, coconut butter and maple syrup, which, together on their own (you know what I mean), provide a kind of melt-in-your mouth, Moundsish experience. Not a bad thing. Never a bad thing. But add to that a couple of special elements (that you might just have on your bar cart), and suddenly these become so much more.
The Vegan Rose Truffles get their color and a hint of fruity tartness from crushed strawberries, with rose water providing intoxicating, sumptuous floral notes that take these over the top. In the Vegan Pistachio Truffles, roasted, salted pistachios are whirled into the coconut mixture, along with a touch of orange blossom water that, again, adds a subtle perfume that marries super well with both semi-sweet or white chocolate. In the instance of both truffles, the coconut foundation provides more structure than flavor, so while we’re still dealing with an undeniably coconutty treat, it’s not overwhelming.
The Easiest Homemade Coconut Truffles
Perhaps the best thing about these Vegan Coconut Truffles is the ease with which they come together. As I say over and over again in this space, if I can do it, you most definitely can, too. (I’ve got a childhood fulla Martin Yan to thank for that mantra.) The filling for these guys comes together in the food processor, and the chocolate is melted in the microwave. No boiling sugar, no pesky candy thermometer. Blitz, roll, dip, sprinkle — my favorite part! — chill. Easy.
A perfectly dedadent, perfectly giftable treat that’s ideal for Valentine’s Day, baby showers or whatever else you may have on your agenda. True story: I brought a dozen to our neighborhood Super Bowl party, and they were the highlight of the whole dang game. Nothing against Adam Levine’s nipples. Or, you know, football. Anyway.
Stay warm out there, loves!
xo,
Em
Like the sound of these Vegan Coconut Truffles?
Be sure to check out:
- No Bake Chocolate Peanut Butter Balls (Gluten-Free)
- Chocolate Pumpkin Spice Cake (Gluten-Free)
- Chocolate Banana Muffins (Gluten-Free)
- White Chocolate Pistachio Cookie Crisps (Gluten-Free)
- No-Bake Cinnamon Cheesecakes for Two (Gluten-Free)
- ⅓ cup freeze dried strawberries (pulse to dust)
- 1 cup shredded unsweetened coconut
- ½ cup coconut butter, warmed (heat in 20 second intervals at 50% power until soft enough to scoop)
- 3 T maple syrup
- ½ T rose water
- pinch pink salt
- 1 cup dairy-free semi-sweet chocolate chips (or, if not vegan, white chocolate chips)
- 1 tsp coconut oil
- For Topping: sea salt, rose petals, crushed dried strawberries, coconut flakes, cacao nibs, whatever your little heart desires!
- Using a food processor, pulse strawberries, shredded coconut, coconut butter, maple syrup, rose water and salt until mixture comes together. (It should begin to form almost a dough and should hold together when pressed.) Form into 10 balls. Refrigerate at least an hour.
- Microwave chocolate + coconut oil in 15-30 second intervals until melted, stirring between intervals. When chocolate is melted, remove truffles from fridge.
- Drop one refrigerated truffle at a time into melted chocolate and, using two forks, toss to coat completely. Remove to parchment-lined baking sheet. Immediately adorn with toppings of your choice.
- Repeat with remaining truffles. Allow to set at room temperature or in the fridge until chocolate is firm. Enjoy!
- ½ cup roasted salted pistachios (pulse into small crumbs)
- ¾ cup shredded unsweetened coconut
- ⅓ cup coconut butter, warmed (heat in 20 second intervals at 50% power until soft enough to scoop)
- 1 T orange blossom water
- 3 T maple syrup
- pinch pink salt
- 1 cup dairy-free semi-sweet chocolate chips (or, if not vegan, white chocolate chips)
- 1 tsp coconut oil
- For Topping: sea salt, crushed pistachios, coconut flakes, cacao nibs, etc.
- Using a food processor, pulse pistachios into small crumbs. Add shredded coconut, coconut butter, orange blossom water, maple syrup + salt and pulse until mixture comes together. (It should begin to form almost a dough and should hold together when pressed.) Form into 10 balls. Refrigerate at least an hour.
- Microwave chocolate + coconut oil in 15-30 second intervals until melted, stirring between intervals. When chocolate is melted, remove truffles from fridge.
- Drop one refrigerated truffle at a time into melted chocolate and, using two forks, toss to coat completely. Remove to parchment-lined baking sheet. Immediately adorn with toppings of your choice.
- Repeat with remaining truffles. Allow to set at room temperature or in the fridge until chocolate is firm. Enjoy!
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3 Comments on “Vegan Coconut Truffles Two Ways (gluten-free)”
Oops I just made these little delights but think I went a bit wrong. I added the chocolate into the truffle mix and then had to melt more chocolate to coat. Am I correct (in hindsight) in honking the chocolate and maybe the coconut oil were meant for coating ?
Ah! Totally an editing error on my part – you are absolutely correct, chocolate + coconut oil reserved for coating only. The recipe is corrected now. So sorry for the confusion!
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