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Salted Chocolate Coconut Truffles

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Go coconuts this Christmas and try out these truffles!

Makes 16


  • 100g dates, soaked in boiling water for 10 minutes
  • 1 heaped tbsp almond butter
  • 20g salted chocolate curls
  • Pinch salt
  • 1 tbsp raw cacao powder
  • 16 coconut and chocolate coconut bites (about 1 ½ packs of 26g)
  • 25g chocolate, melted
  • 32 pomegranate arils


  1. Drain the soaked dates and pulse in a food processor until jammy
  2. Add in the almond butter, salted chocolate curls, salt and raw cacao powder and whizz until a uniform dough is formed
  3. Lay out your coconut bites on a flat surface or tray
  4. Roll the dough into small balls (about 1 tsp per ball) and press onto the bites. Repeat until you have 16 truffle bites
  5. Place a small dollop of chocolate on top of each truffle and top with 2 pomegranate arils. Do this for the rest of the truffles. Allow the chocolate to set before storing in an airtight container for up to 1 week.


Recipe credit to:

Amy Lanza


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