Vegan Coconut Truffles (Raffaelo-Inspired)

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:

• 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:

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.

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.

Press the dough flat into your hand, add a blanched almond to the center, and roll them into a truffle.

Finally, roll them into shredded coconut. These truffles should be stored in the fridge for the best texture.

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

Print