Coconut Chocolate Truffles

Apr 2, 2015 | Minis

Oh, how I love chocolate. Sometimes I eat it for meals on accident. I say that because I just realized it’s 4 p.m. and I haven’t eating lunch. Been too busy shooting (and sampling) these puppies. They are rich and dark and creamy. Melt in your mouth even. They are easy to make and, because I use stevia-sweetened chocolate chips, they’re sugar free!! Try them with a cup of coffee. Little bites of chocolatey heaven.

Coconut Chocolate Truffle (DF, SF)

Coconut Chocolate Truffles
Author: Last Course Gourmet
Prep time:
Cook time:
Total time:
Serves: 20
  • 1 1/2 cups dark chocolate chips (I use Lily’s stevia-sweetened chips from Whole Foods)
  • 2 tablespoons coconut oil
  • 3/4 cup coconut cream
  • 1 cup unsweetened shredded coconut
  1. Measure out your chocolate chips and place in a medium sized mixing bowl. Set aside.
  2. In a small saucepan, heat coconut oil and coconut cream over low-medium heat until it begins to simmer.
  3. Remove from heat and pour hot cream over the chocolate chips. Let sit for several minutes before slowly stirring.
  4. Combine fully and place in the refrigerator for several hours. (I kept mine in the fridge overnight and removed them about 2 hours before I rolled them.)
  5. Prepare two plates in your working area. On one of them, pour the shredded coconut.
  6. Use a melon baller or metal spoon to scoop out a chunk of chocolate. Use your hands to form it into a ball and roll between your palms to make it perfectly round. Truffles should be about an inch in diameter. Place on empty plate. Repeat for the rest of the chocolate.
  7. Wash your hands!
  8. Take each truffle and roll through the shredded coconut, generously and evenly coating the entire truffle. Voila!
  9. Truffles taste best at room temperature.


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