Vanilla + Coconut Truffles
Rolling Up a Great Dessert
Desserts come in many shapes and sizes, and these vanilla and coconut truffles are among our favourites!
- 2 cups (200g) desiccated coconut + 3 tbsp.
- ¼ cup (60ml) coconut milk, canned
- ¼ cup (50g) coconut oil
- 3 tbsp. maple syrup
- ½ tsp vanilla extract
- In a pot over low heat, slightly heat the oils and coconut milk. Add the 200g desiccated coconut, vanilla extract, and maple syrup. Mix well. Transfer into a container and chill in the fridge for 1 hour.
- Once the batter is firm, form 10 balls and roll them in the extra coconut. Eat straight away or store in the fridge.
- Pro tip: if the batter is too dry and doesn’t want to roll into a ball, simply add more milk.
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