Make these delicious chocolate-covered coconut truffles for a fun Christmas treat, cookie exchange, hostess gift, or “just because”. They’re delicious, very low in sugar and filled with healthy fats.
The holidays can have so many sugar-filled treats that it’s nice to have a recipe that has zero refined sugar and can even be completely sugar-free if desired. These chocolate-covered coconut truffles are so easy to make, are a great recipe for getting kids involved in the kitchen, and they’ll be a hit at every Christmas party or gathering you bring them to.
This coconut candy recipe is shared from Full of Days and can be customized in so many ways to match your taste. Watch as we make this simple treat in about 10 minutes of hands-on time.
Why I Love This Recipe
If you’re like me, I tend to be the one who sneaks bits and pieces of the cookie dough, cookies and candy around the holidays. When working in the kitchen, it’s just too easy to snag a little taste here and there and before you know it the whole plate of cookies is gone!
That’s why I love having healthier treats around the house, especially during the holidays when it’s all too easy to justify a “special treat”.
Ingredients & Supplies Needed
- Coconut butter – you can make coconut butter by blending together flaked coconut, some coconut oil and a splash of coconut milk. If you don’t want to make it, you can buy coconut butter here.
- Flaked coconut – also known as dehydrated or dried coconut flakes or chips.
- Maple syrup (optional) – just 1/4 cup is all for this recipe, but feel free to taste and adjust as needed (see below for sugar-free options).
- Vanilla extract – you could also substitute vanilla bean powder or vanilla bean paste.
- Sea salt – a little bit of salt really brings out the sweetness in these truffles. By adding salt, you don’t need as much sweetener.
- Dark chocolate – you can use organic dark or milk chocolate, or for a sugar-free option, Lily’s brand chocolate.
How to Make Coconut Butter
If you don’t want to buy coconut butter, it’s so easy to make with a blender or food processor and three simple ingredients: coconut flakes, coconut oil, and coconut milk.
Simply blend together the coconut flakes, coconut oil and coconut milk in a high-powered blender or food processor until it’s the consistency of peanut butter.
That’s it! You now have coconut butter for any future recipe that calls for it.
How to Make Chocolate-Covered Coconut Truffles
- Mix together coconut butter, maple syrup, vanilla extract and sea salt in a high-powered blender or food processor until smooth and creamy.
- Add remaining 1 ¼ cups coconut flakes and pulse a few times to distribute throughout the mixture.
- Place truffle mixture into a bowl and scoop out by the Tablespoonful.
- Roll into a ball and place on a Silpat lined cookie sheet.
- Freeze for 15 minutes or until firm.
- Meanwhile, melt 2 cups of chocolate and 1 teaspoon coconut oil over a double boiler (or in a microwave, stirring every 30 seconds) until smooth.
- Remove truffles from the freezer and dip into melted chocolate to cover. Transfer back to the Silpat lined cookie sheet and immediately sprinkle with some more flaked coconut, sea salt, crushed peppermint candy or any other topping you’d like.
- Allow to harden completely then store in an airtight container in the refrigerator.
- Package up in a mason jar tied with a bow, or enjoy for yourself!
If you’d like to make a sugar-free option, you can simply omit the maple syrup and use sugar-free chocolate such as Lily’s brand.
You can also add in a bit of liquid or powdered stevia, or monk fruit to the coconut mixture for a sweeter option.
Other Recipes & Homemade Gifts You May Enjoy
- Fudgy Sourdough Brownies
- 5-Minute No Knead Artisan Bread
- From Scratch Pumpkin Pie
- Homemade Parkerhouse Sourdough Rolls
- Homesteader’s Christmas Gift Guide
- DIY Beeswax Wrap
- DIY Sugar Scrub
- Homemade Rose Face Wash
Chocolate Covered Coconut Truffles
- 1 1/4 cup coconut flakes
- 2 Tablespoons coconut oil
- 2 Tablespoons coconut milk
- 1/4 cup maple syrup optional
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1 1/4 cup coconut flakes
- 2 cups chocolate chips melted over a double boiler
- 1 teaspoon coconut oil for melted chocolate
Make Coconut Butter
- Make coconut butter by blending together 1 1/4 cups coconut flakes, coconut oil, and coconut milk until smooth and thick (almost a runny peanut butter consistency).
- Add to the coconut butter maple syrup, vanilla extract, and sea salt. Pulse a few times to blend together until smooth.
- Add in the remaining 1 1/4 cup flaked coconut and blend just until distributed.
- Place mixture into a bowl and scoop by the Tablespoonful and roll into balls. Place balls onto a cookie sheet lined with a Silpat mat.
- Freeze coconut balls for 15 minutes until firm.
- While coconut balls set up in the freezer, melt chocolate and coconut oil over a double-boiler (or in the microwave in 30-second increments until melted through).
- Using two forks, dip coconut balls into chocolate and place on wax paper to harden.
- Before the chocolate has set up, sprinkle a little bit of flaked coconut, coarse sea salt, or even crushed up peppermint candies over the top of the coconut truffles.
- Nutrition facts include 2 cups of chocolate chips which likely won’t all be used.
- Can omit maple syrup and use something like Lily’s brand chocolate chips for a sugar-free option.
- Truffles keep the longest if stored in the refrigerator but can be kept at room temperature as well.