Zev’s Chocolate Coconut Truffles


3 cups shredded coconut + more for rolling

1 cup cacao powder

½ cup coconut powder

¼ cup maple syrup

1 TBSP vanilla extract

¼ cup cacao nibs

½ tsp cinnamon


Adapted from: The Vedge


  1. In a small bowl, combine coconut and cacao.
  2. Add coconut oil, maple syrup, vanilla, cacao nibs and cinnamon and mix together.
  3. Take about 1 tablespoon of the batter and squeeze together in your hand, until it forms a ball shape.
  4. In a small bowl, put a few tablespoons of shredded coconut. Roll each ball in the coconut and place into a lined container, (best with parchment paper).
  5. Refrigerate for 6-12 hours to allow the coconut oil to harden. Tastes best when cold just out of the fridge. Really delicious with an espresso.