Vegan Truffles - Toasted Coconut

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Spread coconut out on a baking sheet. Line a separate baking sheet with parchment paper.

2. 2

   Bake coconut in the preheated oven, stirring occasionally, until golden and toasted, about 7 minutes.

3. 3

   Blend dates and almonds together in a food processor until smooth; add cocoa powder and process until completely incorporated. Transfer date mixture to a bowl.

4. 4

   Fold 1 cup toasted coconut, cocoa nibs, agave nectar, vanilla extract, and salt into date mixture until truffle dough is evenly mixed. Roll dough into tablespoon-size balls.

5. 5

   Pour remaining toasted coconut into a shallow bowl. Roll truffle balls in toasted coconut to coat; place coated truffles on the parchment-lined baking sheet. Refrigerate truffles until hardened, about 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.