Sometimes the best recipes come from a bit of instinct and whatever ingredients need using up. These coconut cashew truffles are chewy, rich, chocolatey and coconut-forward—yet lighter than many truffles. They’re simple to make, wonderfully satisfying and addictive once you have your first bite.
Coated in toasted, crunchy shredded coconut, they are irresistible.
The goal was to create coconut-based truffles with minimal sugar, no cream or butter, and plenty of dark chocolate. To achieve a soft, chewy texture I soaked cashews in hot water, then pulsed them in a food processor with desiccated coconut. That yields a perfect base for shaping the truffles.
A splash of vanilla adds flavor and a little coconut oil brings moisture. They’re quick to prepare, easy to roll, and if you don’t mind getting a bit messy with the chocolate coating you can enjoy them without a long chilling period.
Toasted fresh coconut takes only minutes in a hot oven and lends a crisp, nutty contrast to the soft centers. It’s optional but highly recommended. Using a high-percentage dark chocolate keeps them less sweet and balances beautifully with the coconut and cashews. These truffles are perfect for sharing—or keeping all to yourself.
There’s no reason to wait—make these today and enjoy!
Coconut Cashew Truffles
Pin Recipe
Ingredients
- 1/2 cup cashews
- 3/4 cup desiccated coconut
- 1 tbsp coconut oil
- 1/2 tsp vanilla extract
- 2 tbsps powdered sugar
- 1/2 cup fresh shredded coconut
- 100 gms dark chocolate chopped (preferably 70% cocoa, or a sweeter bar if you prefer)
Instructions
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Soak the cashews in hot water for 30 minutes before you begin.
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In a food processor fitted with a sharp blade, pulse the desiccated coconut until it is nearly powdery. Drain the cashews and add them to the processor, then pulse until the mixture starts to come together.
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Add the coconut oil, vanilla and powdered sugar and pulse until combined. Turn the mixture out onto a plate and shape into even rounds. Chill for 15 minutes to firm them up for dipping.
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Preheat the oven to 175°C. Spread the fresh shredded coconut on a baking sheet and toast for about 5 minutes, tossing gently so it browns evenly. Remove and let cool.
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Melt the chocolate using a double boiler or gentle heat and allow it to cool for a few minutes so it’s smooth but not too hot for dipping.
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Dip each chilled truffle into the melted chocolate to coat evenly, then roll in the toasted coconut. Chill for another 15 minutes, or enjoy at room temperature. Store these truffles refrigerated.
Notes
*You can substitute fresh shredded coconut for the desiccated coconut; the mixture will be slightly wetter if you do.
*To keep the recipe vegan, use certified dairy-free dark chocolate.
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