Recipe | Vegan Cocoa Chili Truffles

I've been messing around in the kitchen for a delicious vegan dessert that satisfies both my massive chocolate craving and my recent obsession with spice. It seems these days nothing is spicy enough and these chili truffles are just the right amount of sweet and spicy.

I made a batch for my yoga teacher graduation last week and they went over so well it was only a huge bit humbling. These are perfect to bring to a holiday gathering or to anyone who doesn't believe vegan desserts can be delicious!

While they are best served chilled (the coconut oil will melt from the shell above 78degrees), the spice inside makes it incredibly warming and surprisingly satisfying for the cooler months. And despite the heat, even my kids love 'em! I'm always on the hunt for foods that are satisfying to both myself and my littles and these are a huge hit!



1 cup shredded coconut
1 cup cashews
1 cup almonds
1/2 cup cocoa powder
1/2 cup maple syrup
1/2 cup coconut oil
1 tsp Himalayan sea salt
1 tbsp vanilla extract
2 tsp ground cayenne
2 tbsp chili powder


1/2 cup coconut oil
1/4 cup maple syrup
1/3 cup cocoa powder
1 tsp salt
1 stp vanilla extract


1. Combine all ingredients for the truffles in a food processor. Pulse until it forms a big ball, scraping down the sides as necessary.

2. Chill in the fridge for about 20 minutes *this makes it much easier to form in to balls*

3. Roll in to balls and place on a baking sheet lined with parchment paper. Freeze for about 20 minutes.

4. While the truffles are in the freezer, make the shell. Combine all of the ingredients in the food processor or beat with a whisk until combined and smooth.

5. Using a fork or a chop stick, dip the truffles in to the shell, set them back on the parchment paper and sprinkle with the chili powder and/or salt. Pop them back in the freezer for at least 30 minutes.