Coconut and almond truffles
Coconut and almond truffles made with firm creamed coconut, almond flour and yacon syrup. A very rich, calorie-dense no-bake dessert for connoisseurs.
At a glance
- Serves 10
- Prep time: 15 min
- No cooking needed
- Total time: 15 min
- Calories: 150 kcal per serving
- Protein: 2 g
- Fat: 14 g
- Carbs: 3 g
Ingredients
- 100g creamed coconut
- 50g almond flour
- 3 tbsp coconut oil
- 3 tbsp yacon syrup
- 1 tsp vanilla extract
- 2 tbsp desiccated coconut
Method
You’ll need: saucepan · grater · wooden spoon
- Put the creamed coconut and coconut oil in a small pan and melt both over a low heat.
- Take the pan off the heat and stir the mixture vigorously with the almond flour, yacon syrup and vanilla extract.
- Put the mixture in the fridge for 20 minutes, until it's slightly firm and easy to shape.
- Roll the mixture into small balls with your hands and roll them in the desiccated coconut.
- Put the truffles in the freezer for at least 1 hour so they harden all the way through.
Good to know
These little fat bombs melt on your tongue like fine frozen chocolates.
Swaps
Almond flour → hazelnut flour (for a distinct nougat note that goes beautifully with the coconut base).
Cooking tips
If the oil in the jar has separated from the creamed coconut, stir it really well before weighing so you have a creamy base.
Storage
Always keep the truffles in the freezer and serve them ice-cold, as the coconut oil makes them melt very quickly at room temperature.
Allergens
Contains tree nuts (almonds). Completely vegan, gluten-free and lactose-free.
Frequently asked questions
Can you freeze coconut and almond truffles?
Always keep the truffles in the freezer and serve them ice-cold, as the coconut oil makes them melt very quickly at room temperature.
Dairy-free recipes
