Chocolate Walnut Coconut Truffles

Chocolate Walnut Coconut Truffles
Total Time
1 Hr, 35 Mins
Serves
24
Serving Size
1 truffle
Course

DESCRIPTION

Sweeten up your holiday celebrations with a batch of Chocolate Walnut Coconut Truffles. Made with creamy walnut butter, shredded coconut, and chocolately goodness, these truffles make an fun, no-bake treat the whole family can enjoy.

Total Time

Prep Time
30 Mins
Cook Time
1 Hr, 5 Mins
Total Time
1 Hr, 35 Mins

Nutrition

Calories
90 cal
Total Fat
14 g
Saturated Fat
6 g
Polyunsaturated Fat
5.3 g
Monounsaturated Fat
1.32 g
Cholesterol
0 mg
Sodium
65 mg
Carbohydrates
16 g
Dietary Fiber
2 g
Protein
2 g

Ingredients

TRUFFLE INGREDIENTS

  • 1/4 cup coconut oil (room temperature)

  • 1/2 teaspoon vanilla

  • 1/2 teaspoon kosher salt

  • 2 cups powdered sugar

  • 1/2 cup unsweetened shredded coconut

CHOCOLATE COATING INGREDIENTS

  • 1 1/2 cup chocolate chips

  • 1 tablespoon coconut oil, melted

  • 1/4 cup toasted walnuts, finely chopped

WALNUT BUTTER INGREDIENTS

  • 2 cups walnut pieces (optional: toast them for deeper flavor)

  • 1-2 teaspoons coconut butter

  • 1/4 teaspoon kosher salt

OPTIONAL (FOR GARNISH)

  • Finely chopped toasted walnuts, unsweetened shredded coconut, sea or kosher salt and sprinkles or non-pareils

Preparation

  1. To prepare truffles, place the Walnut Butter ingredients in the bowl of a food processor and process until you have a sticky paste. Transfer to the bowl of a mixer fitted with a paddle attachment and add coconut oil, vanilla and kosher salt. Beat until mixture is smooth. Beat in the powdered sugar until you have a uniform dough. ( It will be soft, but not sticky.) Add the coconut and beat until completely combined.

  2. Line a small baking sheet with a piece of waxed or parchment paper. Using a teaspoon or very small ice cream scoop, measure out the dough into 24 equal amounts. Roll each between your palms until you have a smooth round ball. Place on prepared baking sheet and freeze for at least 1 hour.

  3. Remove truffles from freezer and let stand at room temperature for 30 minutes. Microwave the chocolate chips and the coconut oil in a medium bowl and 1 to 1 1/2 minutes or until the chips are almost fully melted, stirring once or twice. Stir until chocolate is completely melted and smooth.

  4. Place a toothpick in the top of a truffle to make a “handle”. Dip each truffle into the chocolate until it is completely coated, spooning some over the top if necessary. Tip sideways and gently shake off the excess chocolate. Place back onto the lined sheet and remove toothpicks by pulling gently and holding the truffle down with a second toothpick. Immediately sprinkle with walnuts and any other optional toppings. Repeat with the remaining truffles, warming chocolate again briefly if it becomes too thick. May be stored in an airtight container for a few months. Place in mini cupcake wrappers just before serving. Serve cold.