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If you love rich, chocolatey treats but want something made with simple, wholesome ingredients, these 5-ingredient coconut cream truffles are the perfect dessert. They’re naturally gluten-free, dairy-free, paleo, and refined sugar–free—and they taste just like a mounds candy bar. They’re basically a homemade, healthier version of your favorite coconut chocolate candy!
Why You’ll Love These Truffles:
- Made with just 5 simple ingredients
- Naturally sweetened with honey or maple syrup
- Creamy coconut center + crisp chocolate shell
- Freezer-friendly and great for meal prep
- Incredibly easy to make (no baking, no complicated steps)
How many servings does this recipe make?
This recipe makes 8 large truffles, or 10-12 smaller truffles.
What ingredients do I need to make this recipe?
If you want to make these 5 ingredient coconut cream truffles, you”ll need:
- full fat canned coconut milk
- shredded, unsweetened coconut
- raw honey (or pure maple syrup)
- unrefined coconut oil
- dark or semi-sweet chocolate (see below)
Which chocolate brands do you use?
I use dairy-free and refined sugar-free chocolate in my recipes and specifically love using brands like Hu Kitchen and Navitas. Many other brands now make dairy-free, refined sugar-free chocolate as well, which is amazing!
Can I add any other ingredients?
Absolutely! Feel free do add in some chopped nuts or freeze dried fruit for extra flavor (simply reduce the amount of shredded coconut if doing so). Sliced almonds would be delicious, and make this dessert taste like an almond joy!
Can I turn this recipe into chocolate dipped candy bars?
Yes! Feel free to add the coconut mixture to a standard loaf pan lined with parchment paper. Smooth it out then place in the freezer. Once frozen, slice into pieces. Coat the pieces in melted chocolate, then return to the fridge!
How do I store these truffles?
I recommend storing these truffles in an airtight container in the fridge for up to a week or in the freezer for several months!
Looking for more truffle recipes?
If you love chocolate truffles, try some of my other recipes!
- Triple Chocolate Brownie Batter Truffles
- 6 Ingredient Brownie Batter Truffles
- Chocolate Chip Cookie Dough Truffles
- 6 Ingredient Chocolate Chip Truffles
Ready to make these truffles? The full recipe is below!
5 Ingredient Coconut Cream Truffles
Ingredients
- ½ cup canned coconut cream (see notes¹)
- 2 tbsp honey (or pure maple syrup)
- 1 tbsp coconut oil (melted)
- 1 ¼ cups shredded unsweetened coconut (see notes²)
- 6 oz dark or semi-sweet chocolate (I use dairy free, refined sugar free chocolate)
Instructions
- In a medium bowl, mix together the coconut cream, honey, and melted coconut oil until smooth. Gently warm the mixture if needed to help it combine. Stir in the shredded coconut. (see notes³)
- Using a cookie scoop, portion the mixture into small mounds and place on a parchment-lined baking sheet. Freeze for several hours, or until firm.
- Once the coconut mounds are hardened, melt the chocolate. (see notes⁴)
- Remove the coconut mounds from the freezer and dip each one into the melted chocolate, coating completely. Return them to the lined baking sheet. Optional: sprinkle with flaky sea salt.
- Refrigerate until the chocolate shell is set, then enjoy! Store leftovers in the fridge or freezer.
Video
Notes
- ¹Place a 13.5 oz can of full-fat coconut milk in the refrigerator overnight. Once chilled, scoop the thick cream from the top, leaving the watery liquid in the can. Use this cream for the recipe.
- ²If your shredded coconut is not fine, pulse it in a blender or food processor for a few seconds before adding to the recipe.
- ³You may need to use more or less shredded coconut than called for to achieve the right filling consistency.
- ⁴If needed, add 1 or 2 tsp coconut oil to the melted dark chocolate to thin it out before coating the truffles.
Hi, I can’t wait to try this recipe. I love coconut. Just wondering, if it freezes well in case I want to make a double batch?
Hi Susan! These freeze well! I hope you enjoy these truffles!