A quick and easy 4-ingredient recipe for no bake paleo vegan chocolate coconut truffles! A smooth coconut filling covered in smooth chocolate, it’s a low carb and sugar free 5-minute dessert recipe! Keto, Dairy Free, Gluten Free.
In a large mixing bowl, high-speed blender or food processor, combine all your ingredients, except your chocolate chips, and blend/pulse until a thick dough remains. If batter is too thick, add a little extra milk.
Transfer the coconut mixture into a large mixing bowl. Using slightly wet hands, form 20 truffles and place on a lined plate or sheet. Once all the truffles are formed, place in the freezer.
Melt your chocolate chips of choice. Remove the coconut truffles from the freezer and using two forks, dip each truffle in the chocolate until evenly covered. Once all are covered in chocolate, refrigerate until firm.
* I used a monk fruit sweetened maple syrup. See post for other options** For a thicker chocolate coating, use 2 cups.Healthy Paleo Vegan Chocolate Coconut Truffles (Keto, Low Carb) can keep at room temperature, but best kept refrigerated. They are also freezer friendly.