Healthy Truffles


We made these yesterday and they were so good!

Chocolate Coconut Truffles



  • 1/2 of a banana (mashed)
  • 2 cups unsweetened coconut flakes
  • 3 tablespoons maple syrup
  • 7 tablespoons coconut cream 
  • 1 1/2 teaspoons of vanilla
  • 1/2 teaspoon of salt
  • 2 tablespoons of almond butter
  • 1 cup semi sweet dark chocolate 
  • 1/2 tablespoon coconut oil


  1. Line a cookie sheet with parchment paper. I used a quarter sheet tray so it takes up less space in the fridge and freezer.
  2. Place your banana, coconut, maple syrup, coconut cream, vanilla, salt, and almond butter into your food processor and pulse until fully combined. 
  3. Once it’s all combined take a small scoop and begin to scoop your truffles. Each scoop should be rolled into a smooth ball (see above picture). Once all of your truffles are made, place the sheet tray in the freezer for 1 hour. 
  4. Melt your chocolate with your coconut oil in a double boiler or Wilton Candy Melt Pot.
  5. Take your coconut truffles out of freezer and begin to coat each one in chocolate. You can use a folk to place the coconut balls in the chocolate. Once they are evenly coated place them on a cookie sheet and sprinkle with coconut flakes. When all your truffles are done place them in the fridge to harden. Let them harden for 1 hour before serving.



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