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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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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.
Please read this post where I talk about coconut products in detail and clear up the common confusion with ingredient names.
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!
These look so amazing!!! If I only had coconut cream I’d make them tonight!!
These look delicious!! I’m looking for some sugar free treats too. Will have to try these!
Would an immersion blender work for this recipe or vitamix?
The vitamix would probably work great! Not sure about the immersion blender. If your ingredients are super soft and liquidy, it probably would. I would definitely try the vitamix! 🙂
This looks like a great recipe. Do you know if it would work with homemade coconut milk or should it have the thicker texture of the canned?
Amanda – It should work fine with homemade, but I would add a little less, since the homemade is typically very thin. Maybe start with half and see what the “batter” looks like. 🙂
Is it possible to get a carb count and nutritional breakdown on these?
Hi Tina – You should be able to figure out the nutritional breakdown by checking the labels for the ingredients you use. Enjoy! 🙂
I just made these and they turned out fantastic! I replaced the coconut milk with 1/3 cup of fresh squeezed orange and it gave them a lovely, very tropical flavour.
Thanks for the idea.
Is coconut manna the same as coconut cream/butter??
Hi Pat – Yes, it is. Please read this post, as I address the confusion surrounding this product and its various names: https://www.deliciousobsessions.com/2014/05/cutting-coconutty-confusion/. Hope that helps! 🙂
Great I have that right here! Gonna try these today. Thanks
Hope you enjoy! 🙂
They are very tasty! Hope you enjoy!
Could I add Carob powder to the to make them chocolate?
You bet! That would taste great! 🙂
I was really looking forward to these but ended up very disappointed. Maybe the brands I used tanked the recipe. They just tasted like coconut covered balls of light butter or margarine. I used high quality organic ingredients. If different brands really make that much of a difference in recipes like this, I guess it’s just too high maintenance a recipe for me.
Hi Melissa! Thanks for taking the time to stop by and share your feedback. I’d love to know what brands you used. They shouldn’t taste like butter or margarine. Did you use real coconut butter/coconut manna, which is coconut meat that has been finely ground into something like a nut or seed butter? Or did you use a vegan butter substitute that is designed to be used in place of real dairy butter? That seems to be the most commonly confused ingredient in some of my recipes. I’d love to help troubleshoot if you desire! 🙂
I used MaraNatha Coconut Butter, Simple Truth Organic Coconut oil and coconut milk, Bob’s Red Mill flaked coconut, and Spice Islands Pure Vanilla Extract.
Hi Melissa! Those are all products I’ve used in the past with no problems. 🙁 I am so sorry they didn’t work for you. I am at a loss as to why that happened.
Thanks for taking the time to respond. I appreciate it!
Always happy to help Melissa!! 🙂