No-Bake Chocolate Coconut Truffles to Satisfy Your Sweet Tooth

When a craving hits this holiday season, make sure you’re fully stocked up on these vegan-approved two-bite energy balls.

 

Chocolate Coconut Truffles
No-Bake Chocolate Coconut 'Truffles'
No-Bake Chocolate Coconut 'Truffles'
Servings
36truffles
Servings
36truffles
Ingredients
Servings: truffles
Units:
Ingredients
Servings: truffles
Units:
Instructions
  1. In a food processor, combine almonds, walnuts, dates, ½ cup (125 mL) of the coconut, cocoa powder, coconut oil and sea salt. Pulse until mixture is blended and begins to clump together. Pulse in dried apricots until finely chopped.
  2. Place remaining ¼ cup (50 mL) coconut in a small bowl. Roll truffles into 1 tbsp (15 mL) balls; roll each in coconut, pressing lightly to coat.
  3. Place on a waxed-paper-lined tray and refrigerate until firm, about 1 hour.
  4. Tip: Coconut oil can be replaced with canola, vegetable or avocado oil. Keep truffles refrigerated between layers of waxed paper in an airtight container for up to 5 days or freeze for up to 1 month.
Recipe Notes

Per truffle: 68 calories, 1 g protein, 4 g fat (2 g saturated fat), 8 g carbohydrates (2 g fibre), 0 mg cholesterol, 17 mg sodium