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3 Ingredient Vegan Coconut Chocolate Truffles

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
8 hrs
Cook Time
mins
Total Time
8 hrs 15 mins
Servings: 30 -40
Cuisine: Vegan

Ingredients

  • 1 lb dairy-free chocolate chips ~3 cups, better to weigh though (I used President's Choice brand, but Enjoy Life is good too)
  • 1 15 fl. oz can of full fat coconut milk I use either Thai Kitchen or 365 Whole Foods brand
  • 1 heaping cup unsweetened coconut shreds to coat

Instructions

    Cup of Yum
  1. Heat coconut milk until edges are slightly bubbling. You don't want it overly hot, just hot enough that the surface gives off a little steam. Pour coconut milk over the chocolate chips and let stand for about 5 minutes.
  2. Stir to melt the chocolate chips until silky and smooth. Refrigerate overnight or for at least 2 hours until set.
  3. Use a 2 tsp cookie scooper (or a regular spoon) and form 1-inch balls of the ganache. Avoid rolling in hands too much, the chocolate will melt in your hands. Coat in coconut shreds and chill to set again on a baking sheet. Once chilled, transfer to an airtight container.
  4. Serve chilled, or if you plan on bringing to a party, freeze for a couple hours before you take them out so they are still cold when served at your next holiday party.