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Coconut Chocolate Truffles

Chocolate truffles are traditionally made with cream, butter, and egg yolks, but this simple version uses coconut milk and coconut oil. Try different flavorings such as orange or lemon zest, cinnamon, cardamom, or even a pinch of cayenne pepper.
Balls of different flavors of coconut chocolate truffles.
  • Yield 18–24 truffles
  • Prep Time 0 minutes
  • Cook Time 20 minutes, plus 2 hours cool time


  • 5 oz. coconut milk
  • 1 tbs. coconut oil
  • 1-inch piece of vanilla bean, split
  • 5 1/2 ounces dark chocolate (70 to 80 percent cacao content), broken into small pieces
  • Cocoa powder, shredded coconut, or chopped pistachios, for decorating


Simmer the coconut milk in a small saucepan with the coconut oil and vanilla bean for five minutes. Allow to cool for three to five minutes to allow the vanilla to flavor the milk.
Strain the milk.
Place the chocolate in a mixing bowl, and pour in the warm coconut milk. Stir constantly with a rubber spatula to melt and incorporate the chocolate evenly as it melts.
When the chocolate mixture is smooth, chill the mixture in the refrigerator until set, about two hours.
Scoop the chocolate into small balls, roll in cocoa powder, shredded coconut, or chopped pistachios, and store in the refrigerator until ready to serve.

This recipe was originally published in the March 2014 issue of Experience Life, Life Time’s whole-life health and fitness magazine.

Food Photography by Terry Brennan; Food Styling by Betsy Nelson

Betsy Nelson

Betsy Nelson (a.k.a. “That Food Girl”), is a Minneapolis-based food stylist and recipe developer.

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