Chocolate Coconut Truffles

Free

Difficulty: Low
Time: 15 min (plus resting time)
Quantity: 15 truffles
Type: Snacks and Small Pastries
Dietary requirements: Nut-free Gluten-free Cream-free Sugar-free Vegan

Ingredients

125 g plant-based yogurt

22 g agave syrup

75 g dark chocolate

70 g dry biscuits (like Digestive or Biscoff)

50 g desiccated coconut

The truffles are small bite-sized round sweets. They can be made in many different variations; today we'll see how to make them with chocolate and coconut.

Method

The day before making the truffles, strain the yogurt to remove some water and make it firmer. Pour the yogurt into a cheesecloth, place it over a sieve above a jug and refrigerate overnight. The next day you will find some water in the jug and a thicker yogurt inside the cloth.

Weigh the biscuits in a food processor and blend until you obtain a powder. In a bowl melt the dark chocolate, add the syrup and the strained yogurt.

Mix well until you obtain a homogeneous mixture, add the biscuits and mix to obtain a compact mixture.

Cover with cling film and refrigerate 1 h. Form 15 balls with your hands and place them on a baking tray lined with parchment paper.

Weigh the coconut in a bowl and roll the balls inside to coat them all over.

Then transfer the truffles to a container or place each in a paper cup on a tray and store in the refrigerator.

Storage

Store in the refrigerator for 2-3 days.

Tips

You can use any syrup you prefer, such as rice or maple syrup. For this recipe I used 54% Callebaut dark chocolate. To make these truffles gluten-free, use vegan gluten-free plain biscuits. You are advised to read these articles: - which ingredients to use - where to buy pastry ingredients and products