No sweeter treat than homemade chocolates! Dairy-Free Dark Chocolate Coconut Truffles are so simple to make, and are also gluten-free & soy-free – something EVERYONE can enjoy.
Can we just talk about how much I love the month of February for a second?
Despite the fact that it’s still cold out (and I hate the cold), and yes, it’s still dreary as heck (and I hate drear), there are two things that make February such a joy for me:
- The new year’s resolution-ers are finally clearing out of the gym – HALLELUJAH, I have my treadmill and free-weight space back
- Eating chocolate for breakfast, lunch, and dinner is not only accepted this month, it’s basically mandatory
(…. Life’s all about balance, right? 😉 )
While I’m admittedly not the biggest chocolate baked good fan (exceptions: brownies and these scones), I do love me some chocolate candy. And for some reason, ever since the babe was born my chocolate candy cravings have been extra intense.
Notice I say chocolate candy, not just chocolate. Sure, every now and then I’m game to just chomp away at a regular ol’ chocolate bar, but if I can have my way, I much prefer having something in my chocolate – almonds (my fav!), coconut, peanut butter, rice cereal, etc.
The only problem? My little dude is extremely dairy intolerant, requiring this BFing mama to cut it out of my diet completely. Finding gluten-free chocolate candy can sometimes be a headache in an of itself, and then when you add the dairy-free (oh, and soy-free) requirement to the equation as well, the prospects are less than bleak.
The fix? DIY!
GOOD NEWS – it couldn’t be easier. As in 4 ingredients that you probably have in your house right now (especially if you’re already dairy-free) easy. I know, “DIY” causes heart palpitations for some and is usually code for high-maintance, but this full-time working mama doesn’t have time for high-maintenance, so you can trust me that these Dairy-Free Dark Chocolate Coconut Truffles are a breeze to make.
You’ll simply need: GF/DF chocolate, unsweetened coconut flakes (the finer ground, the better), maple syrup, and coconut oil. Yup – That’s it.
I decided to whip out my adorable heart-shaped silicone mold (from IKEA, but you can get a similar one here) for these truffles in celebration of the upcoming Valentine’s Day “holiday,” but you can very easily make these using a mini muffin pan. Just line the tins with mini muffin paper liners and follow the same process – you’ll end up with chocolate coconut cups instead of cute little heart-shaped candies, but HEY, you’ll still have GF/DF chocolate candy, so that’s a win.
If your valentine happens to be dairy-free and gluten-free, trust me when I say you will most definitely win the Significant-Other-of-the-Year award in their eyes if you lovingly make these Dairy-Free Dark Chocolate Coconut Truffles for him/her. Because any chump can go buy chocolates at the store. But YOU? You maaaaaade chocolates.
Don’t worry, I won’t tell that it took you less time to make these than it would for you to have made that emergency last-minute run to CVS to buy chocolates. Your secret is safe with me (as long as you don’t spill the beans on mine 😉 )
Three cheers for: February, easy homemade Chocolates, and LOVE!
- 1 cup finely shredded (dessicated) unsweetened coconut flakes*
- 3 Tablespoons melted coconut oil
- 2 Tablespoons maple syrup
- 12oz bag of dairy-free semi-sweet chocolate chips
- 1 teaspoon coconut oil
- In a medium bowl, combine the coconut flakes, 3 Tablespoons of melted coconut oil, and maple syrup, mixing very well. Place the mixture in the refrigerator for 5-10 minutes to set a bit.
- While the coconut mixture is setting, melt half of the dairy-free chocolate chips in a small bowl in the microwave with ½ teaspoon of coconut oil by heating for 1 minute, stirring, and then continuing to microwave in 15-second increments, stirring after each session, until the chocolate is completely melted.
- Coat the chocolate molds with the melted chocolate, making sure to coat all the way up the sides. Place the mold in the freezer for 5 minutes for the chocolate to set, then remove from the freezer once set.
- Press the chilled coconut mixture - about 1 teaspoon for each truffle - into the chocolate-covered molds, packing well.
- Melt the remaining dairy-free chocolate chips in a small bowl in the microwave with ½ teaspoon of coconut oil using the same process as above.
- Drizzle and smooth the melted chocolate over the coconut in the molds, making sure to seal all of the coconut in. Return the chocolates to the freezer to set for 10 minutes.
- Remove from the freezer, pop the chocolates out of the mold, and enjoy! Store the chocolate in the refrigerator for up to 2 weeks.