Dark Chocolate Coconut Truffles

Dark Chocolate Coconut Truffles

Yield: ~12 truffles
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Cooling Time: 50 minutes
  • Total Time: 1 hour and 5 minutes


 For the Coconut Filling:

  • 1 ½ cups unsweetened coconut flakes, plus more for garnish
  • ¼ cup coconut milk
  • 2 tablespoons Confectioners Swerve
  • 1 teaspoon coconut oil

For the Truffle Shell:


  1. Line a cookie sheet with parchment paper.
  2. In a small food processor, blend the ingredients for the coconut filling until the coconut is finely chopped.
  3. Place the mixture in the refrigerator to firm up for 20 minutes.
  4. Divide the coconut mixture into 12 evenly sized portions and roll into balls.
  5. Place the balls on the prepared cookie sheet and put them in the refrigerator to firm up for 20 minutes more.
  6. Place the 3 ounces of chopped dark bar and coconut oil in a small, heat-proof bowl and microwave in 30-second intervals, stirring in between, until melted.
  7. Dip the coconut balls, one at a time into the melted truffle shell mixture using a fork.
  8. Remove the ball from the melted mixture and tap on the side of the bowl to remove the excess.
  9. Place the truffle on the cookie sheet and sprinkle with more coconut flakes.
  10. Repeat with the remaining coconut balls.
  11. Place in the refrigerator until the shell hardens, about 10 minutes.
  12. Store in an airtight container in the refrigerator.