Vegan Truffles Toasted Coconut Recipes
VEGAN TRUFFLES - TOASTED COCONUT
Vegan truffles with a Medjool date base, almonds, and coconut. Truffles can be eaten right away but are best when allowed to set in the fridge. Store up to 3 days.
Provided by FeliciaH
Categories Desserts Candy Recipes Truffle Recipes
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread coconut out on a baking sheet. Line a separate baking sheet with parchment paper.
- Bake coconut in the preheated oven, stirring occasionally, until golden and toasted, about 7 minutes.
- Blend dates and almonds together in a food processor until smooth; add cocoa powder and process until completely incorporated. Transfer date mixture to a bowl.
- Fold 1 cup toasted coconut, cocoa nibs, agave nectar, vanilla extract, and salt into date mixture until truffle dough is evenly mixed. Roll dough into tablespoon-size balls.
- Pour remaining toasted coconut into a shallow bowl. Roll truffle balls in toasted coconut to coat; place coated truffles on the parchment-lined baking sheet. Refrigerate truffles until hardened, about 1 hour.
Nutrition Facts : Calories 336.9 calories, Carbohydrate 50.1 g, Fat 17.4 g, Fiber 13.7 g, Protein 7.3 g, SaturatedFat 8.4 g, Sodium 209.4 mg, Sugar 31.2 g
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