Instructions:
1/ Prepare the Coconut Mixture:
. In a food processor, blend together the shredded coconut, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt. Pulse until the mixture becomes sticky and holds together when pressed.
2/ Shape the Truffles:
. Using your hands or a small scoop, roll the mixture into bite-sized balls. Place the coconut balls onto a parchment-lined baking sheet.
. Refrigerate or freeze the balls for 20-30 minutes, allowing them to firm up.
3/ Melt the Chocolate:
. Set up a double boiler (or microwave in increments) to melt the dairy-free chocolate chips, stirring until smooth and glossy.
4/ Coat the Truffles:
. Remove the coconut balls from the fridge/freezer. Using a fork or skewer, dip each ball into the melted chocolate, coating them completely. Place back on the parchment paper.
5/ Add Toppings:
. While the chocolate is still wet, sprinkle additional shredded coconut (or even toasted coconut flakes) over the top for extra texture and flavor.
6/ Set the Truffles:
. Let the chocolate-covered truffles set in the refrigerator for about 1 hour, or until the chocolate is firm to the touch.
7/ Serve and Enjoy:
. Once set, enjoy your delicious vegan coconut truffles! Store any leftovers in an airtight container in the fridge for up to a week.
These coconut truffles are perfect for anyone craving a sweet, rich, and satisfying dessert. They are also great for gifting or sharing at gatherings!
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