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Vegan Coconut Truffles Dipped in Chocolate - Chef Whitney Aronoff | Starseed Kitchen

Shredded Coconut Balls Dipped in Dark Chocolate

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  • Author: Chef Whitney Aronoff
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 1x
  • Category: Snack
  • Method: Food Processor
  • Cuisine: Healthy
  • Diet: Vegan


These coconut balls are often referred to as bliss balls, raw truffles or raw macaroons. Vegan, gluten-free, lectin-free, refined sugar free and guilt free.


  • 1 ½ cups shredded coconut 
  • 2 Tbsp coconut oil
  • 1/3 cup coconut cream
  • 5 drops of liquid vanilla stevia
  • ¼ tsp vanilla extract
  • ½ cup dark chocolate chips or ½ dark chocolate bar chopped up


  1. Using a food processor, pulse all ingredients till combined and coconut is in tiny shreds. Mixture should be firm allowing you to easily scoop and roll into a ball.  
  2. Using a small ice cream scoop or tablespoon, form small, even sized balls by rolling the batter in the palm of your hands. Say a positive affirmation or word while doing so to raise the vibration of your food.  
  3. Prepare a piece of parchment paper on a plate or small tray. Place balls on parchment and chill in the freezer for 10 minutes. Prepare the chocolate by slowly melting in a bowl above a small pot of simmering water (a double boiler style). Stir till chocolate is almost melted and remove from heat. 
  4. Dip one side of each ball into the chocolate. Return to the freezer and let firm for 2 minutes. Take remaining chocolate and using a spoon or small spatula, drizzle over the truffles. Enjoy immediately. Store in the fridge for 2 weeks or in the freezer for 6-8 months. 


Make sure your coconut flakes are sugar free. Double check the ingredients label. There should only be 1 ingredient listed. You can use wide or thin shreds.