Vegan Coconut Chocolate Fudge Truffles

Vegan Coconut Chocolate Truffles

Vegan Coconut Chocolate Fudge Truffles are super simple to make. The recipe uses just four simple ingredients! These make perfect vegan-friendly desserts anytime of year, but I love to include them in my Christmas baking.

How to Make Vegan Coconut Chocolate Truffles

Making these vegan coconut fudge truffles is pretty simple. The hardest part is waiting for the chocolate to set! In a small saucepan, you need to melt the chocolate chips in the condensed coconut milk, with a dash of vanilla extract. You can usually find sweetened condensed milk in either the baking isle, or the international foods isle at your grocery store.

Once the chocolate is all melted and smooth, pour it into a bowl, and place it in the fridge to harden. This will take a couple hours.

Vegan Chocolate Fudge

When the chocolate has set, use a teaspoon measuring spoon to scoop the chocolate, then roll it into balls. Coat the chocolate truffles with shredded coconut, and then pop them back in the fridge for an hour.

I store my truffles in an airtight container in the fridge or freezer.

Vegan Chocolate Truffles with Coconut

Recipes you might like:

Vegan Shortbread Fudge Christmas Squares

Espresso Brownie Cookie Bars

Chocolate Coconut No-Bake Cake

Yield: 12 - 16 Truffles

Vegan Coconut Fudge Truffles

Coconut Fudge Vegan Chocolate Truffles

This recipe for Coconut Chocolate Fudge Truffles is vegan and gluten free, and made with just four simple ingredients.

Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 30 minutes

Ingredients

  • 2/3 Cup Sweetened Condensed Coconut Milk
  • 1 Cup Semi-Sweet or Dark Chocolate Chips
  • 1/2 tsp Vanilla
  • 1/2 Cup Shredded Coconut

Instructions

  1. Stir the condensed coconut milk, chocolate chips, and vanilla together in a small saucepan. Heat over low heat, stirring often, for approximately 10 minutes, until the chocolate is all melted and smooth.
  2. Pour the melted chocolate into a medium bowl, and refrigerate for 1 - 2 hours, until firm.
  3. Use a teaspoon to scoop the chocolate out and roll it into balls, approximately 3/4” to 1” in diameter.
  4. Roll the balls in shredded coconut.
  5. Store in an airtight container in the refrigerator.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 118Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 15mgCarbohydrates: 11gFiber: 1gSugar: 8gProtein: 1g

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