Vegan Chocolate Coconut Truffles
Rich and creamy vegan chocolate coconut truffles are prepared using coconut milk, offering a decadent, dairy-free dessert.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Place finely chopped chocolate in a heat-safe bowl.
-
Heat coconut milk in a small saucepan until just under a boil, then pour it over the chopped chocolate.
-
Allow the mixture to sit for 1 to 2 minutes, then whisk until a smooth ganache forms.
-
Optionally, stir in 1/4 teaspoon of coconut extract, adjusting for desired flavor.
-
Press cling wrap directly onto the ganache and refrigerate for 1 to 1.5 hours until firm.
-
Dust hands lightly with cocoa powder, then scoop and roll the ganache into small, round balls.
-
Roll the truffles in cocoa powder, or toasted or untoasted shredded coconut.
-
For a chocolate coating, melt chocolate candy coating in the microwave.
-
Dip each truffle into the melted coating, tapping off excess, and place on a foil-covered baking sheet.
-
While the coating is still wet, sprinkle truffles with coconut or Himalayan salt.
-
Refrigerate for about 15 minutes to set the coating.