Vanilla Bean Truffles
Recipe type: Candy
Prep time: 
Total time: 
Serves: 20
  • 1 cup of coconut butter (whole, ground coconut meat--also called coconut cream concentrate)
  • 1/4 cup coconut oil
  • 1 vanilla bean
  • 2 teaspoons pure vanilla extract
  • 1/4 cup grade B maple syrup
  • 6 ounces chocolate, for dipping
  1. Warm the coconut butter and coconut oil to liquid. Split the vanilla bean lengthwise and use the tip of the knife to scrape out all of the seeds. Add the seeds to the coconut butter mixture, along with the vanilla extract and maple syrup. Stir until well combined.
  2. Refrigerate the truffle filling for 20 minutes, or until firm enough to mold into balls. You may also mold the filling into hearts or other shapes. Refrigerate until the molded filling is cold.
  3. Melt the chocolate in the microwave for 1-2 minutes, or until smooth. Dip the truffle centers into the chocolate and then let them rest on waxed paper until the chocolate is set. If you want to do a second dip, repeat the process. This makes about 20 truffles, depending on the size.
Recipe by Seasonal & Savory at