Heavenly Coconut and Almond Truffles

I am insanely excited about this recipe, which happened as a complete accident as I attempted to make coconut butter. However, that didn't quite go to plan, but these happened instead!


Inner layer: 

  • 1 1/2 cups of desiccated coconut
  • 3tbsp almond butter (I make my own, for the recipe click here
  • 2 tsp vanilla powder or essence
  • 1-2 tbsp maple syrup
  • Pinch of salt


  • 50g cacao butter
  • 2 tbsp cacao powder
  • 2 tbsp coconut oil
  • 1 tbsp maple syrup
  • 2 tsp vanilla powder or essence
  • Pinch of salt


1. Place the coconut in a processor for 5 minutes until it becomes a paste. 
2. Add in the maple, vanilla, salt and almond butter and blitz until a dough texture forms. 
3. Roll into balls and place in the freezer for at least 4 hours.
4. For the chocolate, melt the coconut oil in a pan on a very low heat. 
5. Add the cacao butter (keeping the heat at a low temperature).
6. Add the remaining ingredients and stir until a smooth liquid texture forms.
7. Dip the balls in the chocolate and return to freezer. Remove from the freezer, give the truffles a second coating of chocolate and return to the freezer. 
8. If you have spare chocolate once frozen drizzle the leftovers over the balls to create a textured truffle. Return to the freezer until ready to serve.

Tag me in your creations: Instagram @jennahopenutrition