Vegan coconut + raspberry truffles

This is what would happen if a Louise cake turned vegan and rolled itself into a ball.

I’m so happy how these turned out, especially since I’m not the biggest coconut fan. These truffles have a moist (sorry) centre, flecks of almond crumb with a few freeze dried raspberries thrown in. Each ball is then dipped in delicious 72% dark chocolate and sprinkled with some more freeze dried raspberries which are almost like popping candy.

I think I’ve mentioned before that a lot of what I bake I take into work, where it disappears really quickly. I work at a gym and I know a lot of my workmates eat really cleanly but they definitely like their treats too. Some of them are vegans which means they miss out on most of what I bring in, so occasionally I’ll make something just for them. These disappeared in mere seconds today.

This recipe makes roughly 32 truffles.

First up, make the crumb:


2 tablespoons almond butter
2 tablespoons brown rice syrup
3 tablespoons coconut oil
1 teaspoon vanilla extract
2/3c almond meal
2 tablespoons + 2 teaspoons coconut flour
30g dark chocolate, finely chopped


In a small saucepan set over low heat, gently melt together the almond butter, brown rice syrup and coconut oil. Remove from the heat and stir in the vanilla extract then cool to room temperature.
In a medium bowl whisk together the almond meal and coconut flour then stir in the chocolate.
Add the cooled almond butter mixture and gently mix together.
Tip the mixture out onto a small baking tray lined with baking paper and break it up with your fingers. You’re after little clumps of crumbs. Freeze for 10 minutes.


Next, make the coconut filling:


2c desiccated coconut
1/2c coconut oil
3 tablespoons brown rice syrup
3 tablespoons freeze dried raspberries, roughly chopped


Place the desiccated coconut in a large bowl.
In a small saucepan set over low heat, gently melt together the coconut oil and brown rice syrup. Pour over the coconut and mix well. Add the chopped raspberries and gently fold together.
Remove the crumbs from the freezer and add to the coconut mixture. Gently fold in until the crumb is evenly dispersed.

Roll teaspoonfuls into little balls and place on a baking tray lined with baking paper. Freeze for 10 minutes while you prepare the coating.

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For the coating:


250g dark chocolate
1 teaspoon coconut oil, optional
1-2 tablespoons freeze dried raspberries, roughly chopped


Using a double boiler or the microwave, melt the chocolate and coconut oil in a heatproof bowl until smooth and glossy. Allow to cool slightly, just for a couple of minutes.
Dip each truffle in the melted chocolate, scraping the excess off on the side of the bowl and placing the truffle back on the tray. Sprinkle with raspberries and refrigerate until set.

Store in an airtight container in the fridge for up to 1 week.

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