Sweetheart Chocolate Coconut Truffles Recipe (Vegan, Paleo & Gluten-Free)

Print

With ImageWithout Image

Sweetheart Chocolate Coconut Truffles (Vegan, Paleo & Gluten-Free)

Yield 4

Author Sweet Temptations

These cute little truffles make the sweetest gift or treat for the holidays! Each bite has a rich and creamy ganache center, wrapped in a chocolate shell and sprinkled with coconut—yum! The best part? You can totally make these your own by mixing in your favorite extracts, crushed nuts, or bits of dried fruit. Pick a lighter chocolate for that dreamy ganache center and a darker chocolate for the coating (trust me, it’s a winning combo). We shaped ours into festive hearts, but you can get creative and make any shape you like—have fun with it!

Cook modePrevent screen from turning off

Ingredients

Chocolate Ganache

• 1/2 cup + 1 Tbsp. Chocolate (Chopped bar or Chips)
• 3 Tsp. Coconut Cream
• 1 tsp. Vanilla
• 1/2 tsp. Almond Extract or 1/4 tsp. Peppermint Extract (optional)
• Pinch of Salt

Coating

• 3/4 cup Chocolate (Chopped Bar or Chips)
• 1/2 Tbsp. Coconut Oil or Palm Shortening

Topping

• ¼ cup Unsweetened Shredded Coconut

Instructions

1. To prepare the ganache, heat the coconut cream in a small saucepan until it begins to bubble. Once it begins to bubble, remove it from the heat and pour it over the chocolate chips. Add in the vanilla extract, a small pinch of salt and the almond of peppermint extract if desired. Allow the chocolate to rest without disturbing it for about 2 minutes. Stir the mixture well until the chocolate is melted and whisks smooth. Set the mixture in the fridge to chill for about two hours.
2. Once the ganache has set, it should be firm but still pliable so you can roll and shape it. To make hearts, roll the ganache into small balls and slightly flatten them. Then attach the oblong pieces of ganache at one end to form each side of the heart. Continue forming until you shape the heart to its desired shape and size. Repeat this with the rest of the ganache until you have 8-10 hearts. Chill the hearts in the fridge for about 30 minutes.
3. To make the chocolate coating, melt the chocolate chips in a microwave-safe bowl for 30 seconds at a time, stirring in between each time until the chips have melted but are not burned. Alternatively, you can melt the chips in a double boiler. Once the chocolate has melted, stir in the coconut oil or palm shortening until smooth.
4. Remove the chocolate hearts from the fridge. Carefully dip the hearts into the chocolate coating. I recommend lowering the hearts into the chocolate with a spoon, covering it in the chocolate, and then carefully removing it from the bowl with a fork so the excess chocolate can drip off of the bottom. Place the coated heart on a parchment covered pan. Repeat until all of the hearts have been dipped. Sprinkle coconut all over the hearts, then chill in the fridge for about an hour before enjoying.

Notes

• Make it your own: Try adding chopped nuts, dried fruit, or a splash of your favorite extract to the ganache for a fun twist.
• Allergy-friendly: Always read your chocolate’s ingredient list to make sure it’s dairy-free—some brands sneak in milk!
• Shape fun: Hearts are adorable, but stars, circles, or even free-form shapes work just as well.

Nutrition Facts

Calories

365

Fat

27 g

Sat. Fat

18 g

Carbs

37 g

Fiber

4 g

Net carbs

33 g

Sugar

31 g

Protein

3 g

Sodium

21 mg

Cholesterol

0 mg

https://sweettemptations.com/recipes/sweetheart-chocolate-coconut-truffles

All rights reserved. | sweettemptations.com

Dessert, Edible Gifts,