Low Sodium Vegan Chocolate Coconut Truffles

Total time2 hr 25 min

Prep time20 min

Cook time5 min

Low Sodium Vegan Chocolate Coconut Truffles

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Ingredients

20 servings

For the ganache

1 can (13.5 oz) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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10 oz vegan chocolate chips
2 tbsp coconut oil
1 tsp pure vanilla extract
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For rolling

1 cup unsweetened shredded coconut
2 tbsp unsweetened cocoa powder (optional)

Instructions

1
Toast the shredded coconut in a small dry skillet over medium-low heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as it can brown quickly. Transfer to a shallow bowl and let cool completely.
2
Place the chocolate chips and coconut oil in a heatproof bowl. Heat the coconut milk in a small saucepan over medium heat until it just begins to simmer around the edges, about 3–4 minutes — do not boil.

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