Vegan Blueberry Coconut Truffles
If you have a sweet tooth, you'll love this recipe for healthy vegan blueberry and coconut truffles. They're made with homemade blueberry jam sweetened with our agave syrup.
You can use milk chocolate (plant-based if you want to keep them vegan) or chocolate with higher percentages of cocoa, and we recommend storing them in the fridge to keep them nice and refreshing.
Ingredients:
- 75g blueberries
- 125g desiccated coconut
- 10g coconut flour
- 3 tbsp Cal Valls agave syrup
- 100g dark chocolate
- 2 tbsp coconut oil
- 50g sugar-coated fennel seeds
Preparation:
- Heat the blueberries in a small saucepan and add the agave syrup. Cook over low heat until the blueberries turn into jam.
- In a separate bowl, mix the desiccated coconut with the coconut flour. Add the jam and mix until you get a good consistency.
- Form small balls with this mixture and freeze them for 12-15 minutes.
- Meanwhile, melt the chocolate with the coconut oil in a double boiler.
- Remove the truffles from the freezer and cover them with the melted chocolate.
- Before the chocolate cools, decorate them with the fennel seeds.
Enjoy!
We hope you enjoy these blueberry and coconut truffles. If you'd like to share the result with us, upload a photo to your social media and tag us @calvalls.eco.
Recipe and photograph by our dear friend Julie from Dishing Out Plants.