![Two bowls of Vegan Coconut Truffles with coconut flakes and almonds as garnishes](https://letsgotomato.com/wp-content/uploads/2024/07/IMG_8155-768x1024.webp)
These vegan coconut truffles are a perfect gift or snack for yourself. They are easy to make and you only need a few ingredients. They are creamy, rich, coconutty, gluten-free, and delicious!
Ingredients for making Vegan Coconut Truffles:
![Ingredients for Vegan Coconut Truffles in little bowls](https://letsgotomato.com/wp-content/uploads/2024/07/IMG_8108-750x1024.webp)
- Coconut oil
- Coconut butter (We will make it ourselves from more shredded coconut)
- Cashew butter
- Maple syrup
- Shredded coconut
- Blanched almonds
This recipe is all about the coconut flavor. For this, we will combine ground coconut and coconut oil. The coconut oil will also help the vegan coconut truffles keep their shape. For sweetening, I like using maple syrup. Its flavor pairs nicely with the other ingredients. Lastly, we will need cashew butter for the creamy texture and flavor. It’s a game-changer for these kinds of recipes. Lastly, drawing inspiration from the original Raffaelos, I like to include a blanched almond with each truffle. They are a nice change in texture and taste delicious.
How to make Vegan Coconut Truffles:
![Two beautiful bowls with coconut truffles, a bowl with blanched almonds and one with shredded coconut](https://letsgotomato.com/wp-content/uploads/2024/07/IMG_8150-768x1024.webp)
Preparing the Coconut Butter:
Making these coconut truffles is super easy. If you have coconut butter on hand, you pretty much only need to combine the ingredients.
I have no ready-made coconut butter, so I am quickly making it from shredded coconut. It is also easy to make but requires a food processor or high-powered blender.
Firstly, to make the coconut butter, blend and scrape down the coconut shreds for 3-5 minutes until you have a uniform, thick & creamy coconut puree. Food processors work best for this, but I got it to work with my blender as well.
Making the Coconut Truffles:
Now that we have the coconut butter sorted, the rest of the recipe is easy peasy. Melt the coconut oil in a bowl or saucepan until liquid. Keep the temperature on the low side. We don’t want the oil to get super hot.
![All ingredients combined in a stainless steel mixing bowl](https://letsgotomato.com/wp-content/uploads/2024/07/IMG_8137-768x1024.webp)
Once the oil has melted, combine it in a mixing bowl with the coconut butter, cashew cream, and maple syrup. Mix it until you have a uniform dough. Chill the mixture in the fridge for about half an hour to make it easier to work with.
Once the mixture has set a bit, scoop out the truffle mix with a tablespoon.
![Pressed down coconut trufffle mixture with a blanched almond in the middle of each](https://letsgotomato.com/wp-content/uploads/2024/07/IMG_8141-768x1024.webp)
Press the dough flat into your hand, add a blanched almond to the center, and roll them into a truffle.
![Beautifully smooth rolled coconut truffles in a wooden bowl](https://letsgotomato.com/wp-content/uploads/2024/07/IMG_8146-768x1024.webp)
Finally, roll them into shredded coconut. These truffles should be stored in the fridge for the best texture.
![One little black bowl with eight coconut truffles](https://letsgotomato.com/wp-content/uploads/2024/07/IMG_8152-768x1024.webp)
I hope you like them. I snacked one each day, which always was a nice little highlight. Let me know what you think in the comments!
Some Recipe Suggestions:
- Tahini stuffed dates
- Sweet potato cereal bars
- Persimmon tarts
- Vegan strawberry cake
- Chocolate cookies
![](https://letsgotomato.com/wp-content/uploads/2024/07/IMG_8148-768x1024.webp)
Vegan Coconut Truffles (Raffaelo-Style)
These vegan coconut truffles are a nice and simple Raffaelo-inspired snack. They are such a nice treat and make perfect gifts.
- Total Time: 60 minutes
- Yield: 26 truffles 1x
Ingredients
50g coconut oil
100g coconut butter
40g cashew butter
50ml maple syrup
20g shredded coconut
26 blanched almonds
Instructions
Melt the coconut oil in a bowl or saucepan until liquid. Keep the temperature on the low side.
Combine the molten oil in a mixing bowl with the coconut butter, cashew cream, and maple syrup. Mix it until you have a uniform dough. Chill the mixture in the fridge for about half an hour to make it easier to work with.
Once the mixture has set a bit, scoop out a tablespoon for each truffle.
Press the dough flat into your hand, add a blanched almond to the center, and roll them into a truffle. Finally, roll them in shredded coconut.
Notes
If you don’t have coconut butter, you can make it yourself using 100g of shredded coconut. It needs to be worked into a uniform paste by shredding it with a food processor for 3-5 minutes until it has a creamy consistency.
These truffles should be stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Snack, Truffle
- Cuisine: International
- Diet: Vegan