These coconut truffles are an easy no bake dessert recipe perfect for when you just want a bite sized serving of something sweet! The truffles have a shredded coconut filling before being topped with coconut butter, truly a coconut lovers dream! This treat is SCD, Paleo, gluten free, grain free, dairy free, egg free, and refined sugar free.
If you’re a regular reader, then you know I’m always trying to come up with easy dessert recipes! I wish I was one of those people who eat to live, but I’m totally not!! I basically live to eat, more specifically, I live to eat yummy desserts!
These coconut truffles have a subtle sweetness, I find that just one is needed to cure any cravings!
Coconut truffles ingredients
- Unsweetened Shredded Coconut: The smaller the coconut pieces are, the better! If you can’t find finely shredded coconut pieces don’t worry. The coconut will be placed in a food processor anyway!
- Coconut Oil
- Sea Salt
- Honey: If not following the SCD diet, feel free to use pure maple syrup instead.
- Vanilla Extract
- Coconut Butter: For those that may not know, coconut butter is a creamy spread made from the meat of coconuts.
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How to make coconut truffles!
There are two components to this recipe, the inside of the truffle and the outer shell. Luckily both are VERY easy to make!
Begin by pulsing the unsweetened shredded coconut, coconut oil, salt, honey, and vanilla extract in a food processor (photo 1).
Stop once the shredded coconut is fine in texture and covered with the wet ingredients (photo 2).
Forming the truffles can be a bit tricky as the shredded coconut may not want to stick together in a ball shape. I found that using a medium cookie scoop and firmly pressing down on the mixture is the easiest way to form the truffle shape (photo 3).
Tap the cookie scoop on a parchment lined baking sheet to release the coconut mixture (photo 4).
Place the baking sheet in the freezer to allow the coconut balls to harden.
Meanwhile, place the coconut butter in a small saucepan over low heat. Stir the coconut butter until it begins to soften. Add a tablespoon of water at a time to the pan until the coconut butter is smooth (photo 5 & 6).
The coconut butter should be thin.
But not too thin.
Go that? Thin but not too thin. Honestly, you’re gonna have to eyeball it and use your best judgement!
Once the coconut butter has been thinned. Remove from the heat and stir in the honey and vanilla extract (photo 7).
Remove the hardened coconut balls from the freezer and roll in the coconut butter until completely covered (photo 8 & 9).
Place back on the parchment lined baking sheet and sprinkle a little unsweetened shredded coconut on top.
Place the truffles back in the freezer until firm. Once the coconut truffles are firm, they can either be stored in the freezer OR in the fridge.
Coconut Truffles Tips:
- Placing the shredded coconut mixture in the fridge for five minutes before trying to form into balls will help the mixture hold together.
- The coconut butter can quickly burn over the heat, so keep an eye on it!
- For a harder coconut truffle, store in the freezer and remove 15 minutes prior to serving.
- For a softer coconut truffle, store in the refrigerator. They can be enjoyed straight from the fridge!
These are such an easy no bake treat to have around or serve to guests! Hope you enjoy!
Looking for more easy no bake desserts? Try these!
Leave a comment and star rating below if you tried this recipe!
- 1 cup unsweetened shredded coconut
- 3 Tbsp coconut oil melted but not hot
- 3 Tbsp honey divided
- 1/4 tsp vanilla extract divided
- pinch of salt
- 1/2 cup coconut butter
- 6-8 Tbsp water
- Line a baking sheet with parchment paper and set aside. Pulse the unsweetened shredded coconut, coconut oil, salt, 2 Tbsp of honey, and 1/8 tsp of vanilla extract in a food processor until the ingredients are well combined and the shredded coconut is very finely shredded.
- Firmly press the coconut mixture into a medium cookie scoop then gently tap the mixture out onto the baking sheet, continue with the rest of the mixture.
- Place the baking sheet filled with coconut balls into the freezer for 10 to 15 minutes or until hardened.
- In the meantime, soften the coconut butter in a small saucepan over low heat, making sure not to burn it!
- Once softened, stir in water a tablespoon at a time until the coconut butter has thinned and easily drips from a spoon (reference photo 7 in the post above). Remove from the heat and stir in 1 Tbsp of honey and 1/8 tsp of vanilla extract.
- Use a spoon to cover the frozen coconut balls in the coconut butter mixture. Put the covered truffles back on the parchment lined baking sheet and sprinkle the top with extra unsweetened shredded coconut.
- Place the truffles in the freezer once more for 30 minutes or until hardened. Remove 15 minutes prior to serving and enjoy!
- The coconut truffles can be stored in an airtight container in the freezer for up to 3 months. Simply remove from the freezer for 15 minutes (maybe longer depending on how long they’ve been frozen) prior to serving.
- Once the truffles have been frozen. They can also be stored in an airtight container in the refrigerator for up to 5 days. They can be enjoyed straight from the fridge!
- If the coconut mixture does not want to hold together when trying to form into balls, place in the refrigerator for 5 minutes.