Vegan Chocolate Coconut Truffles

Total time2 hr 25 min

Prep time20 min

Cook time5 min

4.8

(28)

Rich, fudgy, and coated in golden toasted coconut, these little bites are the kind of treat that disappears fast at a party — and nobody will guess they're entirely plant-based. The ganache comes together with just full-fat coconut milk and vegan chocolate chips, creating a silky, melt-in-your-mouth center that rivals anything you'd find at a fancy chocolatier. Toasting the shredded coconut before rolling is a small step that makes a huge difference, adding a nutty, caramelized crunch to every bite. A pinch of sea salt and a splash of vanilla round out the flavor so the chocolate really sings. The recipe makes 20 truffles, which means you'll have plenty to share — or stash in the fridge for a full week of late-night indulgence. If you want a little variety on the platter, rolling a few in cocoa powder gives you a classic, bittersweet finish alongside the coconut-coated ones. These are genuinely impressive to serve and surprisingly simple to pull off.

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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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