When you feel like a sweet morsel to eat, these vanilla bean coconut truffles are most definitely the answer. Dip them in homemade almond butter chocolate, and you'll be even happier. If you don't feel like making the chocolate from scratch (it's okay, I get it!) you could always melt down a bar of good quality dark chocolate and use that instead.
Did I mention they're vegan? Well they are! and I hope you enjoy them.For the truffles:
2 cups desiccated coconut
1/4 cup coconut oil, melted
1/4 cup coconut cream
1 tbsp pure maple syrup
1 tsp pure vanilla bean paste
Add all truffle ingredients in a mixing bowl, and stir to combine. Place the mixture in the fridge to set, about 15 minutes or so.
Using your hands, form the mixture into small balls, then place in the fridge to firm up while you make the chocolate.For the chocolate:
1/2 cup of coconut oil
1/4 cup pure maple syrup
1/4 cup nut butter (I used almond, but peanut or cashew would work well also)
1/4 cup cocoa, cacao or carob powder (I used carob, as I love it's malty flavour!)
a pinch of sea salt
In a bain marie or small saucepan over very low heat, melt the coconut oil, maple syrup and nut butter together. Allow to cool completely, otherwise the chocolate will split. Stir in the cocoa and a pinch of salt if using. Whisk until glossy and smooth.
Carefully place a small fork in to the end of each truffle, and dip in to the chocolate. If it is too thin, you can whisk a little more cocoa until in reaches a nice, thick consistency that's perfect for dipping. It's also important that your truffles balls are chilled when you dip them in the chocolate so that they hold together.
Place the chocolate coated truffles on a plate, and then place in the fridge to set.
Makes approximately 20 truffles.
Will keep in the fridge for up to a week, stored in an airtight container.