Wednesday, February 13, 2013

Chocolate Macadamia Truffles with Coconut

What's Valentine's Day without chocolate? These decadent truffles from Nut Butter Universe by Robin Robertson are easy to make and are sure to please your sweetie!

  • 1 1/3 cups shredded unsweetened coconut
  • 1/3 cup semisweet vegan chocolate chips
  • 1/3 cup macadamia butter
  • 3 tablespoons coconut milk
  • 2/3 cup confectioners’ sugar


  1. Finely chop the coconut by pulsing it in a food processor. Set aside.
  2. Place the chocolate in a heatproof bowl and set it over a small saucepan of simmering water until the chocolate melts. (Alternatively, melt the chocolate chips by placing them in a small microwaveable bowl and microwave on high for about 1 1/2 minutes, or just until the chocolate is completely melted.) Add the macadamia butter and coconut milk and blend until smooth and creamy.
  3. Place the chocolate mixture, sugar, and 1/3 cup of the reserved coconut into a food processor and process until well combined.
  4. Shape the mixture into 1-inch balls and roll them in the remaining 1 cup coconut, pressing so the coconut adheres to the truffles. Place the truffles on a platter or a baking sheet. Cover and refrigerate until ready to use

Makes 12 truffles

From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from  Vegan Heritage Press. Photo by Lori Maffei.

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