Chocolate Coconut Truffles (BR & IL)

Truffles… a delightful treat for any chocolate lover! In my quest to try to make “guilt free” truffles, I have come up with this beautiful combination for coconut and dark chocolate lovers. The wonderful thing about truffles, is the fact that you can modify the coating and make them for all occasions; Christmas (candy cane), Valentine’s Day (cinnamon hearts), Easter (variety of chocolate coating; white chocolate, milk chocolate, dark chocolate, spicy chocolate, salty chocolate… endless possibilities!) or just for any day you feel like having a treat!


Coconut Chocolate Truffles with Miessence BerryRadical antioxidants and InLiven probiotics

Coconut chocolate trufflesIngredients:
2 cups organic shredded unsweetened coconut
1 cup organic full fat coconut milk (can) – make sure you mix it well before using.
6 organic Medjool dates (soak in warm water for 10 minutes and remove pits)
2 Tbps fair trade organic raw unsweetened cacao powder
1 Tbsp BerryRadical antioxidant
2 tsp InLiven probiotics
2 pinches of Himalayan salt

Coating on the picture:
70% dark fair trade chocolate chips (melted with double boiler)
crushed candy canes
chopped raw organic almonds



1 – Incorporate shredded coconut, coconut milk, soaked dates, cacao powder, BerryRadical, InLiven and salt in a food processor, on high speed, until smooth – Approximately 5 minutes. Scrape the sides often to have an even texture.

2 – Make balls with mixture by rolling a small amount with the palm of your hands. Line a cookie sheet with parchment paper, and place the balls on the cookie sheet.

3 – Refrigerate for an hour.

4– Remove the truffles from the refrigerator, coat them as desired.

*Tip: If you dip your truffles in melted chocolate, leave the truffles in the freezer for half an hour before serving, to make sure the coating has had plenty of time to harden.

Coating on the picture: Melt the chocolate chips with a double boiler (or make one by placing a non-plastic bowl over a pot of steaming water). Crush candy canes and chop nuts. Dip balls in chocolate, then roll them in crushed candy canes or chopped almonds. You may also roll the truffles in chopped nuts without chocolate. If the nuts are not sticking, quickly dip the truffles in cold coconut milk before rolling them in the nuts (water works too). Place the truffles back on the cookie sheet (lined with parchment paper) and freeze for 30 minutes.

Keep refrigerated or freeze.

Recipe created by Isabelle Gagnon-Birch