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I love these coconut cream truffles. I pretty much love any form of truffle. However, since starting out on my healing journey, many things are off limits for me, like sugar (even “non” sugar like stevia) and chocolate. Once evening this summer, I needed something sweet. A little treat to tide me over. This recipe was born.
This coconut cream truffle recipe has no added sugar, but if you want to sweeten it up a bit, feel free to add a little sweetener of your choice. I found that these were sweet enough for me, just from the natural sweetness of the coconut, but that is also because I am super sensitive to sweets now that I have not had any sugar in three months! They taste great cold, but they are even better if you let them warm up to room temperature before enjoying. Store them in an airtight container in the fridge … if they last that long! 😉
Coupons for Coconut Cream Truffles Recipe Ingredients
I am always asked about my favorite ingredients and what I use in my own kitchen. I have linked to the products from my affiliate partners that I personally use and recommend. And now, here are the special coupon offers that select affiliate partners are currently offering:
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- I get all of my herbs and spices from Mountain Rose Herbs. I have tried so many other brands and have never found the quality, flavor, and aroma to be as good as the herbs I get from Mountain Rose.
PLEASE READ!!!! Quick note about “coconut cream concentrate” and “coconut butter”, since I get asked this all the time.
Whenever I refer to those two terms in my recipes, it means the product that is super finely ground coconut meat, which has a consistency similar to a nut butter. It’s not referring to coconut milk or coconut cream (the liquid beverage-type products), and it’s not referring to those vegan “butters” that often use coconut oil in them.
You cannot substitute dairy butter for coconut butter, nor can you substitute coconut oil for coconut butter.
Also, the texture of the cookies may vary depending in the brand(s) of coconut products you use. I have found in my years of cooking that there can be a big difference between brands of coconut products and how they work in recipes. For this recipe, I found I got the best results when I used coconut cream concentrate from Tropical Traditions and coconut flour from my local health food store. If you find that your dough is too dry, just add a tablespoon or two of coconut milk (or milk of your choice) to the mix until you get the right consistency.
Coconut Cream Truffles Recipe (Fat Bombs) (Sugar, Gluten, Dairy, Grain Free)
I have linked to the products from my affiliate partners that I personally use and recommend.
- 1 cup coconut cream concentrate, aka. coconut butter or coconut manna (PLEASE READ THE NOTE ABOVE THIS RECIPE REGARDING THIS INGREDIENT!!!! For more info, please read this post)
- 3/4 cup virgin coconut oil (soft, but not melted – I like Tropical Traditions’ Green Label Virgin Coconut Oil for this recipe)
- 1/2 cup coconut milk (I prefer Aroy-D brand)
- 1/2 cup shredded coconut
- 1 tbsp. high-quality vanilla extract
- 1/8 tsp. salt
- shredded coconut, cocoa powder, carob powder, chopped nuts, etc. for rolling
- In your mixer bowl or food processor bowl, combine the coconut butter and the coconut oil until smooth.
- With the mixer running, add the coconut milk, followed by the shredded coconut and mix until smooth.
- Add the vanilla and salt and mix until smooth.
- The batter will be a little soft, probably too soft to work with. Stick the bowl in the fridge for 30-60 minutes. You want the batter to be firm, but not so hard that you can’t scoop it out easily.
- Using a small ice cream scoop, scoop out a truffle and then roll it in your hands until smooth. Place on a plate and do this until you have used up all your batter. I like to do all the initial truffles first, and then go back and do the second rolling in whatever coating I am using.
- If your truffles are still firm enough, you can start rolling them in whatever coating you want. Shredded coconut, cocoa powder, carob powder, and chopped nuts all make lovely coatings.
- Store these in an airtight container in the fridge or freezer. They taste great cold, but even better if you let them warm up to room temperature! Enjoy!