Hi my friends! It’s Gina from Kleinworth & Co. Are you still getting hit with winter? We had a lovely, warmer than average winter up until February, then it all hit us at once. So we are still digging out here in North Idaho. I’m ready for spring, which is why I have spring flavors like coconut on my mind.
I decided that these Easy Coconut Truffles would make a great recipe for Easter, which is coming right up. But I thought I would change it up a bit and add even more coconut flavor to these gems. They are so quick and easy to make, I promise you will fall in love.
I mean, you just can’t go wrong with a thick, coconuty chocolate ganache rolled in sweetened coconut. I could probably eat 100 of these – possibly in one sitting. I’m not proud of it, but they are addicting.
This time the kids also asked that I roll some in nuts. For these I chose walnuts, but you can use pistachios or chopped almonds too.
Easy Coconut Truffles Recipe
I really love making these to set out on a party platter for the holiday. They go quick, so I make multiple batches when it comes to serving them to guests or taking them to a potluck.
You really can’t go wrong with just 4 simple ingredients. Plus, if you choose the right chocolate, these can even be called vegan. I’m all for dessert that is not unhealthy but still tastes like something I shouldn’t be eating. I want to really feel like I’m having dessert, but it is a huge bonus if I don’t have to feel guilty about it later. Honestly, though you will never know these aren’t a traditional truffle. Delicious!
Coconut Truffles
These are the perfect easy dessert I know you’ll love.
Thank you so much for spending some time with me today. See you next time!
Looking for more great dessert recipes? Check these out!
No-Bake Dark Chocolate Oreo Brownie Bottom Cheesecake
Chocolate Chip Cookie Cheesecake Bars
Easy Coconut Truffles
Ingredients
- 1/2 can canned coconut creme (the thick stuff scooped off the top)
- 3 oz dark chocolate
- 1/2 tbsp coconut flour
- 2 cups shredded coconut
Instructions
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Combine the chocolate and the coconut creme in a medium bowl and microwave in 30-second intervals until melted, stirring in between each interval.
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Stir in coconut flour until combined.
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Let sit at room temperature to chill and firm for at least 1 hour.
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Scoop tablespoon-size portions out and roll between hands to form a ball.
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Roll in coconut to coat and place on a lined baking sheet or plate.
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Refrigerate until ready to serve.
