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Vegan Chocolate Macadamia Truffles with Coconut

Robin Robertson's Vegan Chocolate Macadamia Truffles with Coconut – Dairy-Free, Soy-Free, Gluten-Free

When you love chocolate, macadamia nuts, and coconut, there’s only one thing to do – make these decadently delicious truffles. Chocolate Macadamia Truffles with Coconut are great for holiday gift giving, and they’re a terrific addition to dessert trays at parties, too!

Vegan Chocolate Macadamia Truffles with Coconut

Robin Robertson's Vegan Chocolate Macadamia Truffles with Coconut – Dairy-Free, Soy-Free, Gluten-Free
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Chocolate Macadamia Truffles with Coconut

When you love chocolate, macadamia nuts, and coconut, ?there’s only one thing to do – make these decadently delicious truffles.
Course Dessert
Cuisine American
Yields 12 truffles
Author Robin Robertson

Ingredients

  • 1 1/3 cups shredded unsweetened coconut
  • 1/3 cup semisweet vegan chocolate chips
  • 1/3 cup macadamia butter
  • 3 tablespoons coconut milk
  • 2/3 cup confectioners’ sugar

Instructions

  1. Finely chop the coconut by pulsing it in a food processor. Set aside.
  2. Place the chocolate in a heatproof bowl and set it over a small saucepan of simmering water until the chocolate melts. (Alternatively, melt the chocolate chips by placing them in a small microwaveable bowl and microwave on high for about 1 1/2 minutes, or just until the chocolate is completely melted.) Add the macadamia butter and coconut milk and blend until smooth and creamy.
  3. Place the chocolate mixture, sugar, and 1/3 cup of the reserved coconut into a food processor and process until well combined.
  4. Shape the mixture into 1-inch balls and roll them in the remaining 1 cup coconut, pressing so the coconut adheres to the truffles. Place the truffles on a platter or a baking sheet. Cover and refrigerate until ready to use.

Recipe Notes

The Nut Butter Cookbook

From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.

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