This recipe has been a long time coming because white chocolate can be quite difficult to make vegan.
But, with a little inventiveness and lots of testing, I cracked the code!
Friends, allow me to introduce your new BFF: Vegan White Chocolate Truffles!
Originally, I was testing this recipe with a base of cocoa butter, coconut cream, and cornstarch, but it turned out either like pudding or rock hard and crumbly. Back to the drawing board.
In the midst of all of this, I was snacking on macadamia nuts – serendipitous, eh? – and got the idea to use them as a base with cocoa butter! Now, we’re making progress.
This recipe is simple, requiring just 5 ingredients to make!
The method is easy, too: Blend macadamia nuts and coconut into a butter, add remaining ingredients, and mix. Then refrigerate and roll into truffles!
The mixture of the nuts with the coconut creates the perfect creamy base, while cocoa butter adds that rich chocolate flavor and hardens them up so they form truffles! Swoon!
I hope you all LOVE these truffles!
Easy to make
& Super dreamy
These would make the perfect vegan-friendly treats for special occasions like Valentine’s Day and beyond! They would also make a lovely gift and are the perfect dessert to make, pop in the fridge or freezer, and enjoy throughout the week!
And, if you’re wary of purchasing cocoa butter, don’t be! You’ll have plenty leftover to also try my White Chocolate Lemon Cheesecake, White Chocolate Macadamia Nut Cheesecake, Tahini-Stuffed Dates (aka Tahini Bombs), and Easy Vegan Chocolate!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
- 1/2 cup (67 g) raw macadamia nuts
- 1 1/2 cups (120 g) desiccated (finely shredded) unsweetened coconut
- 1/4 cup (54 g) finely chopped cocoa butter, melted
- 2-4 Tbsp (16-32 g) organic powdered sugar (or sub stevia to taste*)
- 1/2 tsp vanilla extract
- Pinch sea salt
- 3/4 cup (60 g) desiccated (finely shredded) unsweetened coconut
- Add macadamia nuts and (1 1/2 cups) desiccated coconut to a food processor and mix until a creamy paste is formed, scraping down sides as needed.
- Add melted cocoa butter, powdered sugar, vanilla, and sea salt and mix once more to combine (see photo). Taste and adjust flavor as needed, adding more salt for saltiness, vanilla for vanilla flavor, or powdered sugar for sweetness.
- Transfer the mixture to a shallow plate or a bowl and place in the refrigerator to chill for about 1 hour or until firm to the touch (especially in the center). In the meantime, add 3/4 cup desiccated coconut to a small dish (for rolling). Set aside.
- Remove mixture from refrigerator and use a Tablespoon or small cookie scoop (I like this one) to scoop out rounded Tablespoon amounts. Either leave as a "disc" shape or gently roll into balls. If you roll for too long, they can start to melt, so don't fuss too much with the shape.
- Once formed, add to the desiccated coconut dish and roll to coat. Set on a serving plate. Repeat until all truffles are rolled - about 10.
- Set back in refrigerator for 5-10 minutes until mostly firm/set. Store leftovers at room temperature up to 3-4 days, in the refrigerator for 1 week, or in the freezer for 1 month. Best enjoyed at room temperature.
*Nutrition information is a rough estimate for 1 of 10 truffles made with 2 Tbsp powdered sugar, and that includes the extra coconut for rolling.