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Coconut Truffles

Rich, bite-sized truffles with coconut, almond flour and a whole hazelnut center.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Servings: 20 servings

Ingredients

  • 6 oz white chocolate
  • 1/2 cup coconut milk cream
  • 1 teaspoon vanilla extract
  • 1/2 cup almond flour
  • 1 1/2 cups coconut flakes
  • 1 cup roasted whole peeled hazelnuts

Instructions

  • Set up a bain-marie (or a heatproof bowl over a saucepan of barely simmering water). Place the white chocolate in the bowl and melt gently over low heat, stirring continuously until almost fully melted.
  • Remove the bowl from the heat and transfer the melted chocolate to a mixing bowl; add 1/2 cup coconut flakes, the coconut milk cream, vanilla extract and almond flour.
  • Stir the mixture until well combined; if it seems too runny, fold in a little more coconut flakes until you have a medium-set, scoopable mixture.
  • Place the bowl in the freezer for 10 minutes to firm up slightly.
  • Divide the chilled mixture into small portions. Press one roasted hazelnut into the center of each portion and roll into a smooth ball.
  • Spread the remaining coconut flakes on a plate and roll each truffle in the coconut to coat evenly.
  • Refrigerate the truffles until fully set, about 1 hour, then serve.

Equipment

  • bain-marie or heatproof bowl and saucepan
  • Mixing Bowl
  • spoon or spatula
  • freezer-safe tray or plate
  • Measuring cups and spoons
  • Refrigerator

Notes

  • Use full-fat coconut cream for best texture.
  • If mixture is too soft, chill longer before rolling.
  • Roll truffles gently to avoid cracking the hazelnut center.
  • Keep truffles refrigerated until serving.