What to do when an itch comes for a coconut-y, chocolate-accompanied treat? Well, if you’re me— you raid your pantry full of random, gluten-free and natural products of varying proportions to make these epic Chocolate Coconut Turmeric Truffles!
These vegan truffles (which happen to be completely gluten-free and naturally-sweetened) are made with Emmy’s Organics coconut cookies, which were in my snack drawer after the brand offered to send me some of my all-time favorite flavors (plus their new “Golden-Milk” flavor)!
As many readers might know, my sweet tooth never takes a break. My Instagram frequently features stacks of plant-based cookies and other tasty sweets in various forms. After the holidays, like many people, I try to re-direct myself to healthier foods. BUT, instead of ignoring sweet foods altogether to achieve this, I like to take the strategy of re-aligning my sugar-laden foods to more ~natural~ forms. These truffles are perfect because they fit my “healthy dessert” desires perfectly!
I think Emmy’s is rad because they source sustainably and are one of the uber-important companies making less environmentally impactful and socially conscious products readily available to consumers (heck yeah!).
With some simple mixing, shaping, and melting— I had some tasty, healthy treats ready to enjoy. If you love these plant-based goodies as much as I did, let me know by tagging me on Instagram @cookwithcourt and commenting below!
Chocolate Coconut Turmeric Truffles
A healthy dessert recipe for coconut-y, chocolate truffles with turmeric. These are also naturally-sweetened and gluten-free!
- 3 Emmy’s Organics Golden-Milk Cookies *
- 2 tbsp maple syrup **
- 3 tbsp coconut flour
- pinch sea salt (optional, for topping)
- pinch ground turmeric (optional, for topping)
- 1/4 cup chocolate, melted ***
Using a fork, smash cookies with maple syrup until well combined.
Add coconut flour gradually, mixing till thoroughly blended. Roll this “dough” into balls (In order to get 4 truffles, use 1 1/2 tablespoons per ball).
Melt chocolate (I melted mine in the microwave, stirring every 30 seconds). Drizzle chocolate over balls with a spoon. working fast so the chocolate doesn’t harden. If adding turmeric and/or sea salt on top, add now (before the chocolate has hardened). Enjoy!
*Feel free to use any flavor of Emmy’s here. However, it will affect the flavor. They’re still bound to be tasty!
**This can be substituted with agave syrup or another liquid sweetener, if desired.
***I used Lily’s Sweets Chocolate Chips for this recipe (to keep it refined-sugar free), but there are quite a few options for dairy free chocolate that aren’t marketed as “vegan.” For example, the Semisweet chips by the “O Organics” brand at Vons/Safeway grocery stores, the Semisweet Trader Joe’s brand chips (but NOT the chunks), and the Sprouts brand Semisweet chips are plant-based. Many other commonly found grocery store brands are vegan too…just check the labels! 🙂