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!
Recipe type: Dessert, Snack
Cuisine: Vegan, Raw, Paleo
Serves: 16
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
  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.
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!