Coconut Fudge Truffles

16 truffles servings Prep: 10 m Cook: PT0M Total: 2 h 10 m Beginner
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Coconut Fudge Truffles
Loaded with healthy fats from coconut oil and sweetened with raw honey, these coconut fudge truffles pack a nutritious yet delicious punch! You can shape them as truffles or press into a pan for fudge—whichever way you choose to make them, they’ll certainly be a crowd pleaser.

Ingredients

16 truffles servings
  • 1/4 cup coconut flour
  • 2 tablespoons cocoa powder (carob works great too!)
  • 2 tablespoons raw, local honey
  • 1/2 cup raw almond butter
  • 1/4 cup virgin coconut oil
  • 1/3 cup unsweetened coconut shreds (optional)

Step-by-Step Instructions

  1. In a bowl, mix together the coconut flour and cocoa powder (or carob). In another small bowl, microwave the almond butter and coconut oil for 30-45 seconds until melted and smooth.
  2. Pour the honey into the flour and powder mixture, then stir until mixture is creamy. Slowly dump the coconut oil mixture into the dry ingredients. Stir well until both dry and wet ingredients are incorporated completely.
  3. Line an 8×8 baking pan with parchment paper and pour the coconut mixture into it. Chill in the fridge for two hours until firm and set.
  4. Once set, use a tablespoon to scoop out the mixture. Roll into balls, one tablespoon in size, then roll in unsweetened coconut shreds if using.
  5. If making fudge instead of truffles, use a smaller pan in order to achieve a thicker fudge piece. Serving size will vary depending on the size of the pan and how large you slice the pieces.

Common Problems and Solutions

Q: Why is my mixture too dry and crumbly?

A: Make sure your almond butter and coconut oil are fully melted and smooth before adding to the dry ingredients. If still too dry, add a teaspoon more honey or coconut oil until the mixture holds together when pressed.

Q: Can I make these without refrigeration?

A: The coconut oil needs to solidify for the truffles to hold their shape, so refrigeration is necessary. However, once set, they can be stored at cool room temperature for a few hours before serving.

Tips and Techniques

For easier rolling, lightly oil your hands with coconut oil before shaping the truffles. The mixture will be easier to work with when it’s cold but not completely firm from the fridge.

Ingredient Substitutions

  • raw almond butter: cashew butter or sunflower seed butter
  • raw honey: maple syrup or agave nectar
  • cocoa powder: carob powder

Equipment Needed

  • mixing bowls
  • microwave-safe bowl
  • 8×8 baking pan
  • parchment paper
  • tablespoon for scooping

Historical Context

While traditional Louisiana candy-making focuses on sugar-based pralines and fudges, this modern recipe reflects the Southern tradition of adapting classic techniques with healthier ingredients while maintaining that rich, indulgent flavor.