Chocolate-Dipped Raw Coconut Cashew Truffles

Makes about 25-30 truffles

  1. Pre-heat oven to 300 degrees F.

  2. Line a baking sheet with parchment paper, and spread coconut out in an even layer. Bake for a few minutes, watching closely, until coconut is toasted/golden brown. Remove from oven, let cool, and set 1/4 c. aside for decorating.

  3. Add cashews to high powered blender or food processor, and pulse to begin breaking down the cashews.

  4. Add 1 c. toasted coconut, coconut cream, coconut butter and vanilla to the blender, and blend until the mixture becomes pastey and blended.

  5. Next, add in coconut flour 2 Tbsp. at a time. Add up to 1/2 c. depending on consistency. Mixture should be soft and doughy (see pictures).

  6. Place mixture in a bowl, and refrigerate for 30 minutes.

  7. Just before removing the mixture from the fridge, place chocolate in a small, microwave-safe bowl with 1 tsp. coconut oil. Heat in 30 second increments, mixing after each 30 seconds, until chocolate is melted.

  8. Place a piece of parchment paper on your counter top. Scoop dough into balls. I use a 1/2 Tbsp. scoop, but any size you prefer works fine. This will only change the amount of truffles you end up with!

  9. Roll each ball between your palms, dip in chocolate, and place on parchment paper. I also like to spoon melted chocolate over the top of each truffle. Sprinkle with reserved toasted coconut and sea salt.

  10. Let truffles sit at room temperature until chocolate solidifies. Move truffles to an airtight container, and store in the fridge for up to 1 week or the freezer for longer.

    ***Note: If you have leftover coconut milk after opening a can for this recipe, do not dump it! Whisk it up, store it in a mason jar or tupperware in the fridge, and use in soups and curries, or for oatmeal, overnight oats, smoothies, or morning granola! There are endless ways to use coconut milk.


1 1/2 c. raw cashews
1 1/4 c. finely shredded, unsweetened coconut flakes
1/4 c. coconut cream (the solid part at the top of a can of full-fat coconut milk)
1/4 c. coconut butter
1 tsp. vanilla extract
1/3 - 1/2 c. coconut flour
1-2 Tbsp. maple syrup or honey
1/2 c. dark chocolate of choice (chopped car or chocolate chips will work!)
1 tsp. coconut oil or butter
Flakey sea salt

Small baking sheet
Parchment paper
High-powered blender (such as Vitamix) or food processor
Medium sized bowl

5 minute prep
20 minute active cook time
30 minute inactive cook time

Vegan, refined-sugar free, dairy-free, gluten-free, paleo

Venzi’s Notes

Anyone else constantly looking for healthy treat options? Coconut is one of my absolute favorite flavors to work with, so I had to develop a healthy coconut truffle recipe. I love the cashew and vanilla flavors that blend with the coconut in these raw treats, and I figured Valentine’s week was the perfect week for them. Make them for your friends, family, co-workers, significant other, kiddos, or anyone else. They’re deliciously sweet, but not too sweet, and made with healthy ingredients. Enjoy!