End the year with a bang with these amazing Vegan and Gluten-Free Dark Chocolate Coconut Truffles. Pure bliss in every single bite!
We have been taking a few days off work, just visiting or binging on Netflix. Can’t tell you how much we both needed a break from work, the internet, the blog and even cooking. We did have some big festive lunches, one of which we hosted, but other than that it has been leftovers and salads!
We’ve mentioned before, but we do really love our leftovers. I mean, as much as I love cooking, I don’t like doing it all the time. It’s nice to take a break from the stove, and especially, the dishes.
I am all for simple. easy-to-make meals! One pot dinners, pan-roasted vegetables, batch-cooking, and no cooking!
Enter these totally amazing and vegan Dark Chocolate Coconut Truffles. No-bake, one bowl and one pan, no fuss, but really delicious! These little truffles not only taste and smell amazing, to us, they are even better than the old bounty bar, and you can have more control over the ingredients!
Try these cute bite-size Dark Chocolate Coconut Truffles for your New Year’s Eve Dinner and amaze your guests!
These homemade bounty balls are vegan, dairy-free and gluten-free, no-bake and really easy to make 😉
- 2 cups desiccated coconut
- 2 tbs coconut flour
- 2 tbs full coconut oil (in solid form)
- 4-5 tbs agave syrup
- 1 ts vanilla extract
- pinch of salt
- 80 grams dark chocolate 65% cacao
- 2 ts desiccated coconut for decoration
- In a bowl place desiccated coconut and coconut flour.
- Add coconut oil to a pan and gently melt on low heat. Add agave syrup, vanilla extract and pinch of salt and whisk to combine.
- Add liquids to coconut and with your hands knead into a compact dough. Take about a tea spoon of dough and roll into a ball roughly the size of a walnut. Place coconut ball on a plate lined with baking paper or aluminium foil. Repeat until you use up all of the coconut dough. You should get about 18 truffles, give or take. When done, cover the truffles with some cling foil and place into the fridge for half an hour, to enable them to set.
- Break dark chocolate into small pieces and place in a steel bowl over bain-marie (water bath) to melt. Stir to ensure an even melt.
- Remove coconut truffles from fridge, and dunk them one-by-one in dark chocolate. Roll around to ensure an even coat, then drain the excess chocolate and place truffles back on lined plate. Sprinkle truffles with desiccated coconut for decoration and place back into the fridge for half an hour to set.
- Store in an air-tight container in fridge and serve chilled.
Amount Per Serving: Calories: 81.93 Total Fat: 6.42g Saturated Fat: 5.47g Sodium: 21.34mg Carbohydrates: 7.57g Fiber: 3.06g Sugar: 3.28g Protein: 1.41g
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