Looking for a little healthy indulgence these holidays? These Chocolate Coconut Snowball Truffles are exactly that, a treat that feels festive and luxurious, but is actually gluten-free, dairy-free, and made without refined sugar. I love keeping them on hand during the holidays because they’re quick, simple, and guilt-free bites of joy.
They start with unsweetened shredded coconut and cocoa, blended with rich coconut cream and a touch of honey or maple syrup. The mixture is soft, chocolatey, and just sticky enough to roll into perfect little snowballs. Coating them in extra coconut makes them look like tiny snowy truffles, ready for the holiday table.
Honestly, they’re one of my favorite holiday treats, easy to make, pretty to gift, and delicious enough that everyone keeps going back for more.
How to make chocolate coconut snowball truffles
Begin with mixing the coconut base. In a bowl, combine the shredded coconut, cocoa powder, and salt. Add the honey (or maple syrup), coconut cream, and vanilla, then mix until the mixture holds together when pressed. If it feels too dry, add more coconut cream, one tablespoon at a time. If it’s too soft, mix in an extra 10–15 g of shredded coconut.
Shape and chill. Using an ice cream scoop, portion the mixture and roll it into balls weighing about 20–25 g each. Roll each ball in extra shredded coconut until fully coated. Refrigerate for 20–30 minutes before serving. Store the coconut balls in an airtight container in the refrigerator for up to 5 days.
Hope you’ll try these delicious Chocolate Coconut Snowball Truffles. Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results.
Other no-guilt holiday treats you may like to try
Try this guilt-free and creamy Cottage Cheese Chocolate Fudge, rich, chocolatey, and surprisingly light. Perfect for quick treats or gifts!
Delight in these sweet, tart, and creamy Gluten-Free Mini Raspberry Cheesecakes, a perfect dessert for any occasion.
Satisfy your chocolate cravings with Refined Sugar Free Date Cocoa Brownies, naturally sweet, fudgy, and wholesome.
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Chocolate Coconut Snowball Truffles
Ingredients
- 1 ⅓ cup (120g) unsweetened shredded coconut , finely shredded
- 3 tbsp (24g) unsweetened dark cocoa powder
- 9 oz (250g) coconut cream
- 1/3 cup (120g) honey or maple syrup
- 1 ½ tsp (7g) vanilla extract
- 1/4 tsp (1g) salt
For rolling
- unsweetened shredded coconut , coarsely shredded
Instructions
- In a bowl, add the shredded coconut, cocoa powder, and salt.
- Mix to combine.
- Add the honey (or maple syrup), coconut cream, and vanilla.
- Mix until the mixture holds together when pressed.
- If too dry, add more coconut cream, 1 tablespoon at a time. If too soft, add extra shredded coconut.
- Use an small ice cream scoop to take equal amounts of the coconut mixture and roll into balls about 20–25 g each.
- Roll in extra shredded coconut until fully covered.
- Keep refrigerated in an airtight container for up to 5 days.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
