Chocolate Coconut Truffles



Cook time: 20-25 Minutes

Serving: 15-20 Raw Truffles (Depends on size)


Ingredients for Truffle Base


  • 1 Cup of Raw Cashews or Walnuts

  • 1 Cup of Shredded Coconut Flakes

  • ¾ Cup of 80-100% Cocoa or Raw Cacao Powder

  • ⅓ Cup of Agave Nectar or Maple Syrup 

  • ⅓ Cup of Melted Coconut Oil

  • 1 Tbsp. of Ground Flax Seeds

  • 1 Tbsp. of Vanilla Extract (OPTIONAL FOR ADDITIONAL FLAVOR)

  • Pinch of Sea Salt

Ingredients for Ganache Topping

  • ¾ Cup of Melted Coconut Oil

  • ½ Cup of 80-100% Cocoa or Raw Cacao Powder 

  • 2 Tbsp. of Agave Nectar or Maple Syrup 

  • 1 tsp. of Vanilla Extract (OPTIONAL FOR FLAVOR)

  • Pinch of Sea Salt



  • Small Food Processor or Blender

  • Measuring Cups/Spoons

  • Cooking Sheet 

  • Parchment Paper

  • Traditional Tablespoon for Truffle Dipping


 Instruction for Raw Truffle Base

  1. Blend nuts and coconut in processor for 15-30 seconds

  2. Add remaining truffle base ingredients into nuts and coconut mix and process until mixed completely

  3. Place the mixture into the freezer for 20 mins (This will make The Molding Process Easier.)

  4. Remove from freezer and roll into 2-3 inch truffle sized balls onto a cookie sheet layered with parchment paper

  5. Place back into freezer and prepare ganache 

Instruction for Ganache Topping


  1. Mix all ganache ingredients into a small food processor or single serving blender and blend for 30 seconds

  2. Pour into a wide and shallow bowl/Tupperware for easy dipping

  3. Remove truffle base from freezer and dip each ball into ganache with traditional tablespoon

  4. Place back on parchment paper after every one has been dipped and sprinkle with salt (Optional)

  5. Place back in freezer for 10 mins




Store in lid container in fridge or freezer for up to 3 weeks

Chefs Tips

  1. Melt the coconut oil and let it sit & cool but not harder *Do not use the coconut oil hot this will cause an inconsistent mix of ingredients in the food processor  

  2. Cocoa Powder vs Cacao Powder: Cocoa is heated and Cacao is raw