Description
Delicious coconut almond truffles made with white chocolate and shredded coconut.
Ingredients
Scale
- 200 grams white chocolate chips
- 100 grams coconut cream (thick portion only)
- 1 teaspoon vanilla extract
- 20 whole almonds (toasted)
- 1 cup unsweetened shredded coconut
Instructions
- In a heatproof bowl, gently melt white chocolate chips with coconut cream over a double boiler or in the microwave using 30-second intervals. Stir until smooth and creamy.
- Once the mixture is fully combined, stir in the vanilla extract. Cover and refrigerate for 1–2 hours until the mixture firms up enough to scoop.
- Using a small cookie scoop or spoon, scoop a portion of the chilled mixture and flatten slightly. Place one toasted almond in the center, then roll into a ball, enclosing the almond inside.
- Roll each truffle in the shredded coconut, pressing gently so it adheres well. Place finished truffles on a parchment-lined tray.
- Refrigerate for another 30 minutes to firm up before serving. Store chilled until ready to enjoy.
Notes
- This recipe yields approximately 20 truffles.
- For added flavor, consider using dark chocolate instead of white chocolate.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg