Vegan white chocolate truffle

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  • 1/2 cup raw macadamia nuts
  • 1/4 cup finely chopped cocoa melted butter
  • 2-4 Tbsp powdered sugar
  • 1 1/2 cups desiccated coconut
  • 1/2 tsp vanilla extract
  • 1 pinch salt 
  • 3/4 cup desiccated unsweetened coconut


  1. Place the macadamia nuts and dried coconut in a food processor and stir until creamy, scraping off the sides if necessary. Add sugar, vanilla, and salt and stir again.
  2.  Try to adjust the taste as needed, adding more salt to the vanilla flavor, or powdered sugar for the sweetness. Transfer to a bowl and let cool in the refrigerator for about 1 hour or until it feels hard to the touch especially in the middle.
  3.  At the same time, put 3/4 cup of dried coconut on a small plate and Set aside. Take the mixture out of the refrigerator and use a spoon or a small cookie scoop. Either make it into the shape of a “disc” or carefully roll it into a ball. 
  4. Rolling for too long will cause them to melt, so don’t worry about the shape. Once formed, put in a saucepan with dried coconut and roll until covered. Put it on the plate and repeat until all truffles are roughly rolled up.
  5.  Return to the refrigerator and chill for 10 minutes, until almost hard. Leftovers can be stored at room temperature for up to 34 days in the refrigerator. It is best eaten at room temperature.