Raw Coconut & Brazil Nut Truffles (Vegan & Paleo)

Coconut and Brazil Nut Truffles via Teffy's Perks

These truffles have stolen my heart. Honestly, I could just sit in a corner and happily munch on these.

The filling has an incredible condensed-milk like flavour which works so well smothered in chocolate and sprinkled with some shredded coconut. It’s a delicious sweet dessert (or snack!) that tastes absolutely indulgent and yet is still something your body will also love!

Coconut and Brazil Nut Truffles via Teffy's Perks

I’m telling you the truth when I say these taste absolutely indulgent!

It passed my taste test – I brought these to work, and as the girls ate them I dropped the “they’re actually healthy!” bomb. The fact that one of the girls turned around and said, “but not really, right?!” was an absolute winner in my eyes! I wanted my food to taste delicious, not just delicious, you know, for a healthy treat. Mission accomplished!

Coconut and Brazil Nut Truffles via Teffy's Perks

Try using activated nuts for this recipe, as nuts contain phytic acid and enzyme inhibitors that get in the way of our body’s ability to absorb certain nutrients. When we activate them, we break down those problematic compounds and also increase their nutritional value!

You can either buy the nuts already activated, or do it yourself. Simply soak your nuts in purified water and a pinch of salt (different nuts have different soaking times). Drain, and then dehydrate either in your dehydrator or the lowest setting of your oven for 12-24 hours. You simply want to “dry” them, not roast them, so that they stay raw.

Coconut and Brazil Nut Truffles via Teffy's Perks

Coconut & Brazil Nut Truffles
 
Prep time
Total time
 
These truffles are so incredibly delicious! The coconut and brazil nut filling make them super moorish, and the chocolate coating adds the perfect touch of flavour. It's almost hard to believe these are good for you, as they definitely taste decadent!
Author:
Recipe type: Dessert, Snack
Cuisine: Vegan, Raw, Paleo
Serves: 16
Ingredients
For the Filling
  • 1 cup brazil nuts (120g)
  • 3 tbsp coconut oil
  • 3 tbsp maple syrup
  • 2 tbsp cashew butter
  • 4 tbsp shredded coconut + more for sprinkling
  • ½ vanilla pod, seeds scraped out
For the Chocolate Shell
  • ½ cup raw cacao butter (30g)
  • 3 tbsp cacao powder
  • 2-3 tbsp maple syrup
Instructions
  1. Start by adding your brazil nuts to a food processor. Blitz them until they break down into a flour-like consistency. Add in the rest of your ingredients and process until everything is well combined. It's fine if it's not a completely smooth mixture, as you do want some lumps from the coconut to come through!
  2. Once the mixture has reached a wet dough-like consistency, do a taste test, try not to eat the entire batch, and pop it in the freezer for 15-20 minutes so it can set or else you might not be able to properly roll them out into balls.
  3. The mixture should now be firm enough to handle, so line a tray with baking paper of cling film and, using your hands, roll out your mixture into balls and place them on the tray. Pop that back into the freezer for a few minutes so you can prep your chocolate shell (the heat from your hands will also cause it to soften a bit, and the colder the balls the better the shell will stick!)
  4. To make the chocolate shell, gently melt the ingredients in a bain-marie (but don't let it get to boil!). Keep stirring until everything is melted and chocolate-y. Try not to eat the entire thing!
  5. Take out your truffles from the freezer and dip them in the chocolate sauce using a toothpick and place them back on the tray. After you've done all of them, sprinkle some shredded coconut on top an place them in the fridge for 30 minutes to set.
  6. Transfer to an airtight container and try to not eat them all at once! Should last around 4 days in the fridge.
Notes
I haven't tried it, but I'm sure you could sub the maple syrup for honey or coconut nectar.

If you don't have cashew butter, try almond butter or a brazil nut butter instead (but I do prefer it with the cashew!)

Coconut and Brazil Nut Truffles via Teffy's Perks

Little anecdote – I had just finished coating these little babies in the chocolate, lovingly sprinkled on the shredded coconut, and carefully transferred the plate to the fridge. As I calmly closed the door, I managed to knock the plate sideways and scatter.the.truffles.everywhere. Not fun. Chocolate on the fridge shelf, on the other food, and not on the truffle. So, ladies and gents, be careful where you put them to set!

Raw Coconut & Brazil Nut Truffles (Vegan & Paleo)

Dandelion Leaves and Weeds Stir Fry

Raw Coconut & Brazil Nut Truffles (Vegan & Paleo)

‘Glowing Green’ Apple and Kale Smoothie

Newer post
  • The Blonde Chef

    I feel your pain about knocking food you have carefully prepared onto the floor. Definitely a sad moment! But I am glad you shared the recipe for these anyways! I love healthy treats!

    • They were too good to keep away just because of a little kitchen mishap! So what if they don’t look perfectly smooth? Haha life isn’t always perfect =)

  • Pingback: How to Eat Healthy on a Budget - Teffy's Perks()

  • Oh gosh stop! These look so so good! – well done for saving them after fridge-gate too!

    Katie <3

    • Haha thanks! They might not have looked as smooth as I wanted, but at least they still tasted fantastic =)

  • 99enri

    i don’t understand how you can call paleo a add sirup…..It just beyond me

    • Maple syrup is actually considered paleo as it’s a natural sweetener from a tree sap =)

  • 99enri

    sugar is sugar, natural or artificial, stevia is not sugar, and I lost weight for the first time in my life (60 y o) when I understood that and abstained from it.

  • Pingback: Brazil Nuts()

  • Yum! These look so so good! I love the idea of using Brazilian nuts in this recipe! I’ve never used them in this quantity before, but I think I would be totally into it. Fun site, Teffy!
    xx Lane

    • It really tastes delicious, and the taste from brazil nuts isn’t too overpowering but just right! X

  • Pingback: Paleo Spicy Brazilian Chocolate Truffles | The Best Paleo Recipes()

  • Katie Waters

    Ok damn you magic woman!! I’ve Just made this and the paste is scrumptious…but the chocolate is kinda melting the paste. Think the choc is too hot; so back in the freezer these go and wait for choc to cool a bit. Also, I’m using honey as I don’t have maple in the cupboard and I’m using dark bournville chocolate as I’m not ‘primal’ paleo x

    • I know, I stood there and ate some of the filling with a spoon, so addictive! hmm yea, let the chocolate cool down a bit before maybe, and the paste get a bit colder in the freezer. Both honey and dark chocolate sound perfect as well =)

  • Yes that would be absolutely fine! You could skip the soaking if you wanted to as well, or lightly roast them in the oven for better flavour after soaking.

Menu