Vegan Peanut Butter & Coconut Truffles

Vegan Peanut Butter & Coconut Truffles

  • 10 Serves

  • 25 min + 30 min chill

  • Vegan

Ingredients

  • 1/2 cup Coconut Creme Brulee - Dope Nutz
  • 1/2 cup shredded coconut
  • 2 tbsp agave or rice syrup
  • Optional: vegan white choc
Coconut Creme Brulee

Coconut Creme Brulee

$14.90
Regular price

Bite-sized creamy truffles with toasted coconut and a luxe flavour.
Best moment: After-dinner treat or edible gift

 

Method:

  1. Toast the coconut (optional but recommended):
    In a dry frying pan over medium heat, lightly toast the shredded coconut until golden and fragrant (about 2–3 minutes). Set aside to cool.

  2. Mix the ingredients:
    In a medium bowl, combine the peanut butter, coconut (toasted or plain), and syrup. Stir until a sticky, mouldable mixture forms.

  3. Roll into balls:
    With slightly damp hands, roll the mixture into small balls, roughly 2.5 cm in diameter. Place them on a tray or plate lined with baking paper.

  4. Chill:
    Transfer the truffles to the fridge for at least 30 minutes to firm up.

  5. Coating (optional):
    If desired, melt vegan white chocolate in a heatproof bowl over a saucepan of simmering water (or in short bursts in the microwave, stirring between each). Dip the chilled truffles into the melted chocolate and return them to the lined tray.

  6. Finish off:
    Place coated truffles back in the fridge for another 10–15 minutes, or until the chocolate sets.
    Optional: Sprinkle with extra coconut or a pinch of sea salt before the chocolate fully hardens.

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Vegan Peanut Butter & Coconut Truffles