No-Bake Dark Chocolate Coconut Almond Truffles: Vegan & Gift-Ready

Let's be realistic, when we hear about gifting sweets or making home-made treats, we usually think of hours of cooking on the stove or in the oven, and complex ingredients or specialized tools. Not all sweets, however, require baking in the oven or on the stove. Some of the most rewarding recipes are those that can be assembled with a mixing bowl and your bare hands.

These no-bake dark chocolate coconut almond truffles are the type of sweet treat that tastes festive and is incredibly easy to create. No baking, no cooking, simply melting, mixing, and rolling. That's all. They're vegan, mess-free, and perfect as either a sweet indulgence for yourself or a thoughtful gift for your loved ones.

Coconut lends a warm, earthy note, almonds add a subtle crunch, and dark chocolate ties it all together in a rich finish. Whether you need a dessert for a last-minute gathering, a festival gift, or simply something to enjoy after dinner, these truffles are here for you. They're simple, comforting, and made with real ingredients you can feel good about.

Ingredients:

• 200 g dark chocolate
• ½ cup coconut cream
• 1 cup desiccated coconut
• ½ cup almonds (roasted and chopped)
• 2 tablespoons maple syrup or date syrup
• ½ teaspoon vanilla extract
• Pinch of salt
• Extra desiccated coconut for coating

Method:

1. In a bowl, put the chopped chocolate.
2. Heat the coconut cream to hot, but not boiling, and pour it over the chocolate.
3. Leave it for a minute or so, then stir until all the chocolate is melted and smooth.
4. Stir in the syrup, the vanilla, and salt.
5. Add the desiccated coconut and chopped almonds and mix in.
6. Allow the mixture to sit in the refrigerator for 30-40 minutes, until it is firm enough to roll.
7. After chilling, scoop the mixture into small amounts and roll it between your fingers into bite-sized balls.
8. Roll each truffle in additional desiccated coconut to cover.
9. Refrigerate on a tray for at least another hour before serving. Keep in an airtight box in the fridge.

7 Tips to Follow

1. Select the correct chocolate

As there's no heat or cooking involved, choose a dark chocolate you'd happily eat as is. Choose something with 55–70% cocoa, rich but not too bitter. Cut the bar into small, even pieces so it melts consistently when combined with warm coconut cream.

2. Use the thickest part of the coconut cream

When using canned or boxed coconut cream, always scoop the thick, creamy part from the top and leave behind the watery portion. This gives your truffles a soft and smooth base without becoming runny. If your coconut cream is already blended, just chill it for a few hours – the thick cream will rise to the top, making it easier to use.

3. Toast the almonds

Roasting almonds for 5 minutes in a dry pan or oven gives them a warm, nutty aroma. Chop them coarsely when cooled; no fine powder is being made here. This adds a delicate crunch to the mouthful and combines wonderfully with coconut and chocolate. In a pinch, store-bought roasted almonds will do, just make sure they are unsalted.

4. Allow the mixture to chill

Once you have mixed all the ingredients, refrigerate the mixture before rolling. This causes it to firm up and become easier to shape. If you attempt to roll while soft, it'll stick on your palms and lose form. Refrigerate the bowl for a minimum of 30–40 minutes, and if necessary, lightly chill your palms while rolling to maintain a clean shape.

5. Roll in dry coconut

Coating the truffles with dry desiccated coconut makes them not only good-looking, but also ensures that they don't stick together. Spread the coconut in a shallow dish and roll each ball so that it's well coated. If you prefer a combination of options, you may also roll some in cocoa powder or crushed almonds for variety.

6. Store well

These no-bake dark chocolate coconut almond truffles are best stored in the fridge for a maximum of 10 days in an airtight container. Stack the layers with parchment paper, if needed. Don't leave them out too long at room temperature, particularly in humid temperatures – the chocolate can become soft. To serve as gifts, place them in mini cupcake liners or wrap them individually in foil for tidy presentation.

7. Add slight twists

Once you’ve tried the basic version, feel free to customise. Add a spoonful of peanut butter for richness or chopped dates for natural sweetness. A sprinkle of sea salt on top can add contrast, or a drop of almond essence to deepen the nutty note. These truffles are forgiving, as long as the base is right, small additions can turn each batch into something new.