Vegan Chocolate & Coconut Truffles //

My sister decided to become vegan about a year ago. As a vegan you follow a diet of fruits, vegetables, nuts, and seeds etc. In other words, no dairy or meat. When she visited recently from New York City, I made sure to whip up some vegan treats for her. These coconut truffles were a hit, they’re easy to make and can be varied by rolling in different toppings.

Vegan Chocolate & Coconut Truffles //

I used a 70 percent dark chocolate from Divine Chocolate that had just a hint of mango and coconut.

Vegan Chocolate & Coconut Truffles //

Chocolate & Coconut Truffles
Yield: about 16 truffles


    • 3.5 oz / 100 g of good quality non-dairy chocolate (flavoured if you’d like)
    • 1/4 cup almond milk
    • 1/2 tsp salt
    • 1 cup / 2.4 dl shredded unsweetened coconut
    • 1/2 cup / 1 dl flaked unsweetened coconut
    • Shredded coconut, cocoa powder, chia seeds, sesame seeds, liquorice powder etc. for rolling the truffles in.


      1. Break up the chocolate into smaller pieces and slowly melt in a medium bowl in the microwave.
      2. Once the chocolate has melted, add the almond milk and salt, stir until combined.
      3. Add the shredded coconut and stir with a spatula until incorporated.
      4. Add the flaked coconut and fold into the chocolate mixture with a spatula.
      5. Roll into bite-sized balls, rolling each one in your topping of choice (I used shredded coconut, cocoa, and liquorice powder).
      6. Store in an airtight container in the fridge.


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