IE 11 is not supported. For an optimal experience visit our site on another browser.

Easy Chocolate Coconut Truffles


Chef notes

Chef Chloe Coscarelli has a line out the door of her By Chloe restaurants in New York City for her vegan burgers, sides and desserts. Your guests will never know that these decadent treats are vegan and are made without any dairy. 


  • 1/2 cup canned coconut milk, mixed well before measuring
  • 1 pinch salt
  • 1/2 teaspoon pure vanilla extract
  • cups semisweet chocolate chips (dairy-free), divided
  • Chopped shredded coconut, for rolling


In a small saucepan, heat the coconut milk over medium-low heat until it just begins to boil. Reduce the heat to low and add the salt, vanilla, and 1½ cups of the chocolate chips. Let the chocolate melt, whisking frequently, until smooth. Remove from the heat and transfer to an 8- to 10-inch loaf pan. Let cool and refrigerate until firm and set.

Using a small scoop or melon baller, scoop the set chocolate onto a parchment-lined tray and freeze for 15 minutes. Then, remove the tray from the freezer and shape the scoops into balls using the palms of your hands. Freeze for 15 more minutes or until firm.

Melt the remaining 2 cups of the chocolate chips in a double boiler or microwave. Remove the tray of chocolate balls from the freezer. Dip each ball into the melted chocolate and remove using two forks. Roll the balls immediately in the shredded coconut until completely coated and then refrigerate for 20 minutes. Keep the truffles refrigerated until serving.