Chocolate covered coconut truffles with Brazil nut or almond butter are a rich, decadent, and easy gourmet dessert perfect for parties (or for treating yourself)! Best of all, you can make them in advance!
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First of all, thanks for everyone who entered my Try the World giveaway to win a free three-month subscription! I’m so excited to share this super cool subscription box with one of my readers. Congratulations to Melissa from Crystal Lake, IL, who can’t wait to start her subscription!
For the rest of you who entered, thanks so much for participating, and I hope to host more great giveaways for you in the future!
Now, onto today’s recipe, which is the last in my series of three party foods inspired by Try the World’s Brazil box.
Are you looking for an easy and impressive make-ahead dessert for your next party?
Do you want to make a small and indulgent goodie you can have tucked away in the fridge for whenever you want to treat yo’self?
Or are you looking for a recipe to highlight the flavor of an interesting nut butter while stretching it?
Make these nut butter and coconut truffles.
A great way to highlight an exotic nut butter
I was brainstorming ways to use this Brazil nut butter I got in my latest box from Try the World that would really show off the flavor of the Brazil nuts. I wanted the spread to be the star of the show — but I also wanted to stretch it because I didn’t have a whole lot to work with.
This lead to a lot of recipe testing with peanut butter and almond butter, which are more easily accessible. I didn’t want to use up all my Brazil nut butter trying out a recipe that didn’t work!
I made some pretty amazing mini cream puffs stuffed with peanut butter mousse. They had some great qualities, including the fact that it really stretches the flavor of the nut butter by whipping it into a lovely mousse.
However, they unfortunately didn’t store well for future consumption — the cream puff shells get kind of chewy when you don’t eat them the day you make them. They’re great for a party and I may post the recipe later, but I didn’t want to throw out half my Brazil nut butter concoctions or (although tempting) eat 20 mini cream puffs in one sitting.
So it was back to the drawing board until I thought of these Brazil nut butter and coconut truffles.
I tested the recipe out earlier this week with almond butter and they got rave reviews from my coworkers, whom I have now enlisted to be taste-testers for many of my recipes. It was great with just the almond butter and coconut, and I thought the coconut would pair especially well with the also-tropical Brazil nut butter.
Was I right? Holy cow. With the Brazil nut butter: Amaaaaazing!!!
Do yourself a favor and try it right now. You can get the Brazil nut spread here.
I did have to supplement the Brazil nut butter I had with a little almond butter to equal a quarter cup – I just used one of these little almond butter packets that I got from the grocery store for a little over a dollar and it was the perfect amount. When I made them with just almond butter, I used two of those little packets.
Got cashew butter or macademia nut butter? Go for it!
These nut butter and coconut truffles are a great way to highlight the unique flavor of your fancy nut butter without using too much of it.
Because y’all — nut butters, other than peanut butter, are expensive. Get your money’s worth and stretch it!
This recipe uses 1/4 cup of nut butter and makes 18-20 truffles.They’re sweet, creamy, and rich, and just one truffle is decadently satisfying.
Coating your truffles
You can serve them straight out of the fridge or at room temperature and the chocolate coating won’t be melty since I used Ghirardelli dark chocolate melting wafers rather than regular untempered chocolate.
While I plan on doing a post about tempering chocolate in the future, for now, and for the sake of a truly easy recipe, those melting wafers are pretty awesome! They stayed melted long enough to coat the nut butter coconut truffle filling, and hardened within a minute. The chocolate hardens right up even at room temperature instead of being slightly melty like you find when melting regular chocolate chips (unless you temper the chocolate).
I don’t know why the Ghirardelli wafers are $15 on Amazon right now, plus $5 shipping. Don’t pay that much. Just click the link to see what they look like and then buy them for $5 at Target.
It was my first experience with using melting wafers, and I admit I was a bit hesitant. I had heard that melting wafers don’t taste like real chocolate, but more like chocolate-flavored candy coating. So when they came out not only with a nice sheen and a great snap, but also tasting like good real chocolate, I was pleasantly surprised!
According to the Amazon reviews the Ghirardelli ones are far superior to the Wilton ones or Candiquik and taste like real chocolate rather than “chocolatey flavored” coating.
Well, I didn’t have enough of the Ghirardelli ones to coat the entire second batch and all the grocery store had was the Candiquik. So I coated half the second batch in Ghirardelli melting wafers and the other half in chocolate-flavored Candiquik – and the difference is huuuuge. It has an initial chocolate flavor but as it sits in your mouth it tastes more like “candy coating.”
The Ghirardelli ones? Chocolate all the way. Mmmmm.
Please do yourself a favor and either learn how to temper chocolate or use the Ghirardelli melting wafers. I lucked out because they are what Target just happened to have, but I’d use them again in a heartbeat.
To coat them, I’d leave your balls of truffle filling in the freezer and just take them out a few at a time. They’re much easier to work with when chilled. Then, roll one around in your bowl of melted chocolate until coated, stick a toothpick in just enough to hold it (I used a second toothpick for support on the bottom while lifting it out of the bowl), and let any excess chocolate drip off back into the bowl.
Place the chocolate-coated truffle on a cookie sheet topped with wax paper. Let it sit for just a moment until the chocolate clings to the wax paper, and then twist the top toothpick while pulling to remove it. You can dab just a bit of extra chocolate from the bowl to fill in your toothpick hole so the filling doesn’t ooze out.
I topped the almond ones with crushed almond pieces, and ones with the Brazil nut spread with crushed up Brazil nut cookies, also from Try the World’s Brazil box (mine didn’t have lemon in them).
I put the leftover melting chocolate in a Ziploc bag and cut off a tiny corner to drizzle over top of them, and they look great!
When to make these nutty coconut truffles
Definitely make them for a party — you can make these nut butter and coconut truffles entirely ahead of time, even days in advance, and then take them out of the fridge for your party without worrying about the chocolate melting when they get to room temperature. The filling will soften and get creamy, but the chocolate coating will stay hard and shiny. Plus, they look and taste professionally made and your guests will be super impressed.
Not having a party? Even better: You get them alllll to yourself. These desserts are a perfect treat to have on hand, and end up a lot cheaper per truffle than buying them individually from a nice chocolate shop. Just one coconut truffle with almond or Brazil nut butter is satisfying, but you keep thinking about them afterwards and look forward to the next time you treat yourself with one.
So what are you waiting for? Whatever kind of gourmet nut butter you have, this is a delicious, impressive, and easy way to showcase it. Get to mixing!
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Coconut Truffles with Brazil Nut or Almond Butter
- 1/4 cup butter softened
- 1/4 cup Brazil nut spread or other gourmet nut butter such as almond butter, cashew or macademia nut butter
- 1 tsp vanilla
- 2 tbsp coconut cream use the cream that separates out on top of a full-fat can of coconut milk - don't shake it up before opening the can!
- 2 tbsp marshmallow fluff
- pinch kosher salt
- 1 cups to 1 1/4 powdered sugar
- 1/2 cup shredded coconut
- 6-8 oz Ghirardelli dark chocolate melting wafers
- Crushed nuts or Brazil nut cookies for topping
Mix together all ingredients from butter to salt in a medium bowl until smooth. Add powdered sugar, around a half cup at a time, and stir each time until smooth until the full amount is incorporated. Mix in shredded coconut until fully combined.
Chill filling for at least an hour until firm.
Measure out tablespoon-sized lumps of filling onto a baking sheet lined with wax paper. Roll each lump into a smooth ball between the palms of your hands. Work quickly, as the filling softens quickly.
Return to the refrigerator for about half an hour until balls are firm again.
Melt 6-8 oz melting wafers (around 1 1/4 cups) in a small bowl according to package directions.
Take balls of filling out of the fridge 3-5 at a time, leaving the rest to stay chilled while you work.
Roll each filling ball in the bowl of chocolate until coated. Remove with two toothpicks (one stuck in the top, one underneath for support), let excess chocolate drip off, and rest on the wax paper until it sticks a little. Twist top toothpick while pulling out to remove.
Fill in toothpick hole with a little chocolate and top with crushed nuts or cookies. Work quickly, as the chocolate hardens in about a minute at room temperature on your coated truffle (don't wait until the end to add crushed nuts to the top, do it for each one as you go)
When all truffles are coated, spoon any remaining chocolate into a ziploc bag and cut a tiny corner off. Drizzle tops of truffles with chocolate.
Eat one immediately because you deserve it. Then store the rest in the refrigerator for up to a week and serve chilled or room temperature.
Prep time does not include time filling needs to chill.