Chocolate Walnut Coconut Truffles that are so easy a kid can make them (ahem, mine did!) Check out this video of Pia whipping up a batch in partnership with California Walnuts!

I am so excited to share this recipe with you! We have been sitting on it for a while but you have to try it before Christmas as these are absolutely delicious!

Vegan Chocolate Walnut Coconut Truffles

Pia has made these like 4 times in the last 2 months and every single time I have to take them to work because we just can’t stop eating them at home. Like by the handful! and that can be a real overload so I am forced to share them wherever I can. I love them most after dinner or late afternoon with a cup of coffee that helps balance the sweetness of these decadent truffles.

The creamy walnut butter/coconut filling just melts in your mouth and is accompanied by smooth rich chocolate and a little extra walnut crunch on top!

Vegan Chocolate Walnut Coconut Truffles

I mean obviously these are great for personally indulging and sharing at work and trotting out for dessert on Christmas, but they also make a really special homemade gift for teachers, hostess and neighbor gifts.

Vegan Chocolate Walnut Coconut Truffles

Chocolate Walnut Coconut Truffles
Author: 
Prep time: 
Total time: 
Serves: 24
 
Ingredients
  • 1 cup of walnut butter
  • ¼ cup coconut oil (room temperature)
  • ½ teaspoon vanilla
  • ½ teaspoon kosher salt
  • 2 cups powdered sugar
  • ½ cup unsweetened shredded coconut
  • 1½ cups chocolate chips
  • 1 tablespoon coconut oil, melted.
  • ¼ cup toasted walnuts, finely chopped
  • Optional (For Garnish): Finely chopped toasted walnuts, unsweetened shredded coconut, sea or kosher salt and sprinkles or non-pareils.
  • *To make homemade walnut butter:
  • 2 cups walnut pieces (toasting them for deeper flavor is optional)
  • 1-2 teaspoons coconut oil
  • ¼ teaspoon kosher salt
Instructions
  1. To Make Homemade Walnut Butter:
  2. Combine the walnuts, coconut oil and salt in the bowl of a food processor and puree on high until you have a sticky paste.
  3. For the Truffles:
  4. In the bowl of a standing mixer fitted with a beater, combine the walnut butter, coconut oil, vanilla and kosher salt. Beat the ingredients until smooth and completely combined.
  5. Add the powdered sugar to the mixer and beat until you have a uniform dough. It will be soft, but not sticky. Add the coconut and beat into the dough until completely combined.
  6. Prepare a small sheet pan with a piece of wax paper. Using a tablespoon or small ice cream scoop, measure out the dough into even amounts. Take each ball of dough and roll it between your palms until you have a smooth round ball. Place it on the prepared sheet pan.
  7. When all the dough balls are finished (I had about 2 dozen), place the sheet pan in the freezer. Let the balls freeze for at least an hour.
  8. When the walnut balls are frozen, combine the chocolate chips and the coconut oil in a bowl and microwave for about a minute, or until the chips look mostly melted. Whisk the chocolate chips around until they are completely smooth and melted.
  9. Now, remove the balls from the freezer. Stick a toothpick into the part of the ball that was on the bottom, against the sheet pan- it will inevitably be flatter than the top of the ball.
  10. Using the toothpick as your “handle” dip the walnut butter ball into the chocolate until it is completely submerged then gently shake or twist off the excess chocolate. Gently ease the ball, toothpick side down back onto the cold sheet pan on the piece of wax. Immediately sprinkle with the chopped walnuts and a tiny pinch of unsweetened coconut and sea salt and sprinkles if using. Repeat this process with the rest of the walnut butter balls. (It will probably be messy, that’s normal!) Return the truffles to the freezer for a few minutes to firm up the chocolate.
  11. I then put each ball in a mini muffin/candy wrapper and then these can be stored in an airtight container in the freezer for up to a few months.

 

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Categorized: Chocolate, Dessert, Holidays, Recipe Index, Vegan
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Chocolate Walnut Coconut Truffles that are so easy a kid can make them (ahem, mine did!) Check out this video of Pia whipping up a batch in partnership with California Walnuts!

I am so excited to share this recipe with you! We have been sitting on it for a while but you have to try it before Christmas as these are absolutely delicious!

Vegan Chocolate Walnut Coconut Truffles

Pia has made these like 4 times in the last 2 months and every single time I have to take them to work because we just can’t stop eating them at home. Like by the handful! and that can be a real overload so I am forced to share them wherever I can. I love them most after dinner or late afternoon with a cup of coffee that helps balance the sweetness of these decadent truffles.

The creamy walnut butter/coconut filling just melts in your mouth and is accompanied by smooth rich chocolate and a little extra walnut crunch on top!

Vegan Chocolate Walnut Coconut Truffles

I mean obviously these are great for personally indulging and sharing at work and trotting out for dessert on Christmas, but they also make a really special homemade gift for teachers, hostess and neighbor gifts.

Vegan Chocolate Walnut Coconut Truffles

Chocolate Walnut Coconut Truffles
Author: 
Prep time: 
Total time: 
Serves: 24
 
Ingredients
  • 1 cup of walnut butter
  • ¼ cup coconut oil (room temperature)
  • ½ teaspoon vanilla
  • ½ teaspoon kosher salt
  • 2 cups powdered sugar
  • ½ cup unsweetened shredded coconut
  • 1½ cups chocolate chips
  • 1 tablespoon coconut oil, melted.
  • ¼ cup toasted walnuts, finely chopped
  • Optional (For Garnish): Finely chopped toasted walnuts, unsweetened shredded coconut, sea or kosher salt and sprinkles or non-pareils.
  • *To make homemade walnut butter:
  • 2 cups walnut pieces (toasting them for deeper flavor is optional)
  • 1-2 teaspoons coconut oil
  • ¼ teaspoon kosher salt
Instructions
  1. To Make Homemade Walnut Butter:
  2. Combine the walnuts, coconut oil and salt in the bowl of a food processor and puree on high until you have a sticky paste.
  3. For the Truffles:
  4. In the bowl of a standing mixer fitted with a beater, combine the walnut butter, coconut oil, vanilla and kosher salt. Beat the ingredients until smooth and completely combined.
  5. Add the powdered sugar to the mixer and beat until you have a uniform dough. It will be soft, but not sticky. Add the coconut and beat into the dough until completely combined.
  6. Prepare a small sheet pan with a piece of wax paper. Using a tablespoon or small ice cream scoop, measure out the dough into even amounts. Take each ball of dough and roll it between your palms until you have a smooth round ball. Place it on the prepared sheet pan.
  7. When all the dough balls are finished (I had about 2 dozen), place the sheet pan in the freezer. Let the balls freeze for at least an hour.
  8. When the walnut balls are frozen, combine the chocolate chips and the coconut oil in a bowl and microwave for about a minute, or until the chips look mostly melted. Whisk the chocolate chips around until they are completely smooth and melted.
  9. Now, remove the balls from the freezer. Stick a toothpick into the part of the ball that was on the bottom, against the sheet pan- it will inevitably be flatter than the top of the ball.
  10. Using the toothpick as your “handle” dip the walnut butter ball into the chocolate until it is completely submerged then gently shake or twist off the excess chocolate. Gently ease the ball, toothpick side down back onto the cold sheet pan on the piece of wax. Immediately sprinkle with the chopped walnuts and a tiny pinch of unsweetened coconut and sea salt and sprinkles if using. Repeat this process with the rest of the walnut butter balls. (It will probably be messy, that’s normal!) Return the truffles to the freezer for a few minutes to firm up the chocolate.
  11. I then put each ball in a mini muffin/candy wrapper and then these can be stored in an airtight container in the freezer for up to a few months.

 

Recipe by Heather Christo (http://heatherchristo.com)