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 this recipe in advance! You can also use cashew butter or macadamia nut butter. | www.pinchmeimeating.com

Coconut Truffles with Brazil Nut or Almond Butter

Course: Dessert
Prep Time: 30 minutes
Total Time: 1 hour 30 minutes
Author: Caroline Lindsey
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!
Print Recipe

Ingredients

  • 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

Instructions

  • 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.

Notes

Prep time does not include time filling needs to chill.