right arrow
Zev's Chocolate Coconut Truffles
8 Min Read

Zev's Chocolate Coconut Truffles

Oct 7
8 Min Read

Adapted from: The Vedge


  • 3 cups shredded coconut + more for rolling
  • 1 cup cacao powder
  • ½ cup coconut powder
  • ¼ cup maple syrup
  • 1 TBSP vanilla extract
  • ¼ cup cacao nibs
  • ½ tsp cinnamon


  1. In a small bowl, combine coconut and cacao.
  2. Add coconut oil, maple syrup, vanilla, cacao nibs and cinnamon and mix together.
  3. Take about 1 tablespoon of the batter and squeeze together in your hand, until it forms a ball shape.
  4. In a small bowl, put a few tablespoons of shredded coconut. Roll each ball in the coconut and place into a lined container, (best with parchment paper).
  5. Refrigerate for 6-12 hours to allow the coconut oil to harden. Tastes best when cold just out of the fridge. Really delicious with an espresso.