Toasted Coconut Almond Truffles

These Toasted Coconut Almond Truffles contain a super creamy and fudgy date-sweetened chocolate center with a luscious dark chocolate, toasted coconut, and almonds coating. It’s an elevated truffle that is made from simple and unexpected ingredients. These truffles are gluten-free and vegan.

This recipe is an ideal mid-day pick-me-up snack. It’s loaded with texture, sweetness, and a bunch of yummy goodness. Additionally, these truffles are simple and easy to make.

I love how simple and easy this recipe is, yet still rich and delicious in taste!

Feel free to get creative with this recipe! Add different types of nuts, such as peanuts, or hazelnuts. Add in a spoonful of peanut butter into the filling or even dried fruit. 

If you want to get even more adventurous, you could play around with the toppings. My favorite is toasted coconut and chopped almonds, but some other delicious toppings are flaky sea salt, a drizzle of caramel, white chocolate coating, and freeze-dried crushed fruit.

toasted coconut almond truffles

How to Make Toasted Coconut Almond Truffles:

This is a simple, fuss-free recipe.

  1. In a food processor, add soaked/drained dates, coconut oil, and maple syrup. Process until creamy and a thick paste forms.
  2. Add cocoa powder, coconut flour, and sea salt. Process into a thick and sticky dough. Refrigerate for 20 minutes. Take 2 tbsp of dough and roll into a ball. Transfer to a parchment-lined baking sheet. Repeat with the remaining date mixture. Freeze for 20 minutes to firm up.
  3. While the truffles are in the freezer, toast the coconut. In a small skillet over medium-low heat, add the coconut and constantly stir to evenly toast. Once golden brown, transfer to a small bowl. Add the chopped almonds and stir to combine.
  4. Melt the chocolate and coconut oil in the microwave in 30-second intervals. Set aside.
  5. Take the balls out of the freezer. Use a fork to carefully dunk each ball into the melted chocolate. Puncture one side of the truffle with a toothpick (like a cake pop) and use that to sprinkle on the coconut and chopped almonds all the way around the ball. You can hold the toothpick and truffle in either styrofoam or even a piece of fruit like an apple (place in a cup to stabilize it). 
  6. Once all the truffles are coated in chocolate and coconut mixture, transfer to the freezer to set for an additional 10 minutes. Store in an airtight container in the freezer for up to 2 months.
toasted coconut almond truffles

Your ‘Toasted Coconut Almond Truffles‘ Questions Answered:

What are the common ingredients substitutions for this recipe?

The maple syrup can be substituted for agave, honey, or any liquid sweetener.

Coconut flour can be substituted for any flour of choice, such as all-purpose, almond, or an all-purpose GF blend.

As stated above, the almonds and coconut can be substituted for other toppings of your choosing, but I highly recommend this duo!

How do I store the truffles?

Store the truffles in an airtight container in the freezer for up to 2 months.

If you’re looking for more easy sweet snacks, you’ll also love these Chocolate Chunk Almond Granola Bars, this Peanut Butter Chocolate Chia Pudding, and these No-Bake Chocolate Coconut Cookies.

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!


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toasted coconut almond truffles
Toasted Coconut Almond Truffles
Prep Time
15 mins
Total Time
15 mins
 

These Toasted Coconut Almond Truffles contain a super creamy and fudgy date-sweetened chocolate center with a luscious dark chocolate, toasted coconut, and almonds coating. It's an elevated truffle that is made from simple and unexpected ingredients. These truffles are gluten-free and vegan.

Course: Snack
Keyword: chocolate almond coconut truffles, gluten-free, vegan snack recipe
Servings: 18 truffles
Author: Taavi Moore
Ingredients
  • 3 cups pitted medjool dates (soaked in boiling water for 20 minutes, then drained).
  • 2 tbsp melted coconut oil
  • 2 tbsp maple syrup
  • ¼ cup cocoa powder
  • ½ cup coconut flour
  • Pinch flaky sea salt
  • 2 cups dark chocolate chips
  • ¼ cup melted coconut oil
  • 1 cup shredded coconut
  • ½ cup finely chopped almonds
Instructions
  1. In a food processor, add soaked/drained dates, coconut oil, and maple syrup. Process until creamy and a thick paste forms. 

  2. Add cocoa powder, coconut flour, and sea salt. Process into a thick and sticky dough. Refrigerate for 20 minutes. Take 2 tbsp of dough and roll into a ball. Transfer to a parchment-lined baking sheet. Repeat with the remaining date mixture. Freeze for 20 minutes to firm up. 

  3. While the truffles are in the freezer, toast the coconut. In a small skillet over medium-low heat, add the coconut and constantly stir to evenly toast. Once golden brown, transfer to a small bowl. Add the chopped almonds and stir to combine. 

  4. Melt the chocolate and coconut oil in the microwave in 30-second intervals. Set aside. 

  5. Take the balls out of the freezer. Use a fork to carefully dunk each ball into the melted chocolate. Puncture one side of the truffle with a toothpick (like a cake pop) and use that to sprinkle on the coconut and chopped almonds all the way around the ball. You can hold the toothpick and truffle in either styrofoam or even a piece of fruit like an apple (place in a cup to stabilize it). 

  6. Once all the truffles are coated in chocolate and coconut mixture, transfer to the freezer to set for an additional 10 minutes. Store in an airtight container in the freezer for up to 2 months. 

Recipe Notes

Storage: Store the truffles in an airtight container in the freezer for up to 2 months. 

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1 Comment

  1. The Irish Blonde
    September 23, 2018 / 12:20 am

    I made three of your recipes today…this being one of them. These are little bites of heaven. And so easy to make!

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