Anti Inflammatory Vegan Chocolate Coconut Truffles
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Learn more →Ingredients
20 servings
For the ganache
- 1 can (13.5 oz) full-fat coconut milk
- 10 oz vegan chocolate chips
- 2 tbsp coconut oil
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
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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