Dairy-free, gluten-free, vegan and paleo coconut and chocolate truffles

October 7, 2019 Lactosolution

I present to you these coconut and chocolate truffles that are lactose-free, gluten-free, vegan, and paleo. This dessert is made with only four ingredients but is fun and simple to prepare. It is also perfect for gifting; simply place the truffles in a beautifully decorated box. Let's move on to the preparation.

INGREDIENTS

1 ½ cups unsweetened shredded coconut
2 tablespoons pure maple syrup
¼ cup + 2 tablespoons vegan chocolate chips
½ teaspoon coconut oil
2 tablespoons vegan chocolate chips
¼ teaspoon coconut oil

INSTRUCTIONS

Line a baking sheet with parchment paper. Set aside for later.
Prepare the coconut balls: add the coconut, coconut oil, and maple syrup to a blender or food processor.
Pulse until you get a mixture with smaller coconut pieces that are still visible.
Using a tablespoon, scoop up the coconut mixture and place the balls on the prepared baking sheet, spacing them out evenly.
Freeze for 15-20 minutes. About 5 minutes before the balls are frozen, it's time to prepare the dark chocolate coating.
Place the ingredients for the chocolate coating in a small saucepan: add ¼ cup + 2 tablespoons of chocolate chips and ½ teaspoon of coconut oil, and melt over a double boiler until the mixture is smooth.
Remove the coconut balls from the freezer. Dip the bottom of a ball into the bowl of melted chocolate, using the side of the bowl to scrape off any excess.
Place them back on the baking sheet. Repeat until all coconut balls have been coated.
Using a rubber spatula, place the melted chocolate into a zip-top bag and snip off a small corner. Holding the bag over a coconut ball, decorate with the chocolate in a zigzag motion. Repeat for all the balls.
Place the baking sheet in the freezer for 10-15 minutes. Thaw for 10-15 minutes before serving.
Enjoy the coconut and chocolate truffles you have prepared!