Meatless Monday’s: Vanilla & Coconut Truffles

Imagine biting into a perfectly smooth, creamy truffle that melts in your mouth and transports you to a tropical paradise. That's exactly what these Vanilla & Coconut Truffles promise! These little bites of bliss are indulgent yet light, sweet but not overly so, and incredibly easy to make.

Perfect for a mid-afternoon pick-me-up or a guilt-free dessert, these truffles require just five simple ingredients and minimal effort. Coconut milk and oil create a rich, velvety texture, while maple syrup adds natural sweetness. The delicate vanilla essence ties it all together, making these truffles a truly elegant treat.

Whether you're preparing them for a special occasion or simply treating yourself, these Vanilla & Coconut Truffles are a hit. Plus, they’re vegan, gluten-free, and refined sugar-free, making them the ultimate crowd-pleaser for any gathering. So, let’s get rolling—literally!

What You Need

Ingredients:
2 cups (200g) desiccated coconut + 3 tbsp. for rolling
¼ cup (60ml) coconut milk, canned
¼ cup (50g) coconut oil
½ tsp. vanilla extract
3 tbsp. maple syrup

Directions

Prepare the mixture: Slightly heat the coconut milk and coconut oil in a pot over low heat. Add the 200g desiccated coconut, vanilla extract, and maple syrup, then mix well until fully combined.
Chill the mixture: Transfer the mixture into a container and refrigerate for about 1 hour, or until firm.
Form the truffles: Once the mixture has set, scoop out small portions and roll them into 10 bite-sized balls. Coat each truffle in the extra desiccated coconut for a beautiful, snowy finish.
Serve or store: Enjoy immediately or store in the fridge until you’re ready to serve.
Makes 10 truffles.

Calories per serving: 222
Fats per serving: 21 grams
Protein per serving: 1 grams
Carbohydrates per serving: 6 grams

This recipe is taken from our Eat Lean: Plant-Powered cookbook featuring 40 delicious recipes for a vibrant vegan lifestyle.

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