These heavenly vegan truffles are stuffed with a mixture of maple sweetened almond butter and flaky coconut and enrobed in a layer of rich dark chocolate. Perfect for special occasions, gifts, or just treating yourself!
- ½ cup creamy almond butter
- 1 cup shredded coconut
- ¼ cup cocoa powder, plus a little extra for dusting
- 2 tablespoons maple syrup
- ⅛ to ¼ teaspoon salt*
- ¾ cup vegan chocolate chips
- 1 ½ tablespoons coconut oil
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Mix the almond butter, coconut, cocoa, maple syrup, and salt together in a small bowl. Add a bit more almond butter if the mixture seems too dry, a bit more cocoa if it seems too runny.
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Melt the chocolate on the stove top or by placing it into a bowl and microwaving in 30 second increments, stirring between each increment.
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Stir the coconut oil into the chocolate. Keep stirring until it melts and completely blends with the chocolate.
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Roll the almond butter mixture into into ¾-inch balls.
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Line a large cutting board or baking sheet with a sheet of parchment paper.
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Use a fork or toothpick to dip the balls into the melted chocolate mixture. Roll each one gently to coat, then transfer it to the parchment lined board.
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Allow the dusted truffles to sit for at least 1 hour to set.
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Dust the truffles with cocoa powder.
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Serve.
I only used ⅛ teaspoon of salt, because my almond butter was salted. You may want to use closer to ¼ teaspoon (or more, if you like) if yours is unsalted. Taste-test the filling and adjust the amount as needed.