– 60 ml / ¼ cup maple syrup or other liquid sweetener – 30 g / 2 tbsp coconut butter – 30 ml / 2 tbsp dark rum (optional) – 60 ml / ¼ cup coconut milk
– 85 grams / 1 cup (finely shredded) desiccated coconut – 12 g / 2 tbsp coconut flour – a good pinch of fine salt – 100 g / 3½ oz vegan dark chocolate (70% cacao solids)
Heat the maple syrup in a small pot and measure out the coconut butter and you are ready.
Simmer maple syrup for 2 minutes. Whisk in coconut butter when it bubbles strongly and let it bubble softly for 1 minute.
Remove from heat, stir in rum and coconut milk (30 ml / 2 tbsp if using rum). Mix thoroughly, then add desiccated coconut, coconut flour, and salt. Mix until smooth.
Once cool, use your fingers to press pieces of the mixture into balls. I made 15 grams of truffles/½ oz. Cool truffles to harden while you melt the chocolate.
Mix the bowl over the water bath and let the chocolate melt gently (don’t let the water run off!).
Cover each truffle with a spoonful of melted chocolate, place on a baking sheet or plate lined with greased paper, garnish with coconut and set aside.
Store in an airtight jar in the refrigerator. Truffles should keep for 3-4 days.