Your whole food, plant-based life.

Raw White Chocolate Truffles with Coconut 3 Ways

Raw Truffles

Rawmazing Raw Truffles

I have a sweet tooth. I am not even going to try to pretend I don’t. Just check out the dessert section! I envy people who say, I don’t really care about dessert because for me, a meal just doesn’t feel complete until I have that little pop of sweet at the end.

The funny thing is it doesn’t have to be a big sweet finish, like a piece of cake, or pie. That is almost always too much. Ice cream, on the other hand, is always welcome.

It is always those little cravings that lead me into a new recipe journey. Knowing that I wanted to have that little sweet treat, but wanting it to be made from healthy ingredients (not white sugar, processed chocolate, etc.) I put together this recipe for raw white chocolate truffles. The best part is that at one point in the recipe you can divide up the mixture and flavor it how ever you want!

I actually did three different truffles from the batch. Each has a base of raw white cacao butter and coconut. I left the first third alone (to emphasize the white chocolate flavor). To the second third, I added organic peppermint extract and to the last third, I added organic almond extract.

Dipping them in a batch of raw chocolate was the frosting on the cake. The thin layer gives you just enough chocolate tast without overwhelming the truffles. Be warned, you will have extra chocolate. But we can always find something to do with extra chocolate, can’t we?

A quick note: The dough is a little tricky to work with if you want to make balls. You need to squeeze it into ball shape… transferring from hand to hand a few times to get it to hold. If you don’t want to putz with this step, just press the mixture into a parchment lined glass pan and pat it down firmly. After chilling, you can easily cut it into squares and dip in the chocolate.

Raw White Chocolate Coconut Truffles Three Ways


  • 3 cups unsweetened dried coconut
  • 1/2 cup raw melted raw cacao butter (I use this: Raw Cacao Butter )
  • 1/4 cup softened coconut butter ( I love this one: Organic Raw Coconut Butter )
  • 1/4 cup coconut or almond flour
  • 1/4 cup raw agave nectar or sweetener of choice
  • Pinch Himalayan salt
  • 1 teaspoon beet juice (optional for color)
  • Organic Peppermint Extract
  • Organic Almond Extract
  1. Chop cacao butter fine and melt in dehydrator or very carefully in a bowl over simmering water.
  2. Stir in coconut butter, coconut flour, dried coconut and himalayan salt.
  3. Separate into three batches. Add peppermint and beet juice to first batch and almond extract into second batch. Leave the third batch as it is.
  4. Squeeze into balls (this takes some patience as the dough tends to fall apart. You need to squeeze it back and forth in your hands.) Alternatively, press into parchment lined glass dish.
  5. Cool until hard. Dip into chocolate coating.

Chocolate Coating:

  • 1 cup melted cacao butter (measured after melting) I use this one: Raw Cacao Butter
  • 3/4 raw cacao powder
  • 3/4 cup raw agave nectar, or liquid sweetener of choice
  • 1/2 teaspoon vanilla extract (optional)
  1. Cut raw cacao butter into small chunks. Melt over warm water or in the dehydrator (see above instructions).
  2. Stir cacao powder, agave and vanilla into melted cacao butter. Whisk until smooth. If it starts to cool to much, just put over heat again.
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  1. Olga wrote on May 22, 2014

    Hello, I’m Olga from Russia. I’d like to ask you about the measure of a cup in gramms for liquids and solid food. In our country we have different proportions of cups. I think it’s important to put the right quantity of products for the quality of the dish. Thank you in advance.

    • Susan wrote on May 26, 2014

      Hi, Olga, I don’t have a conversion chart on the site but I will look into putting on in the FAQ section. For now, there are many conversion charts available on line. Cheers!

  2. cat wrote on February 25, 2014

    Hi Susan:

    I just made these balls and all went well UNTIL…the chocolate coating part…I followed the directions exactly but ended up having the cocoa butter separate at the top of the low heat double boiler I made myself…it started ok and melted fine, but then I added the chocolate and it all sunk to the bottom and it just did not want to “gel” with the cocoa butter…it ended up a mess and I got chunky chocolate on some balls and not covered completely at all..and others just the oily part of the cocoa butter from the top…I am sad as I worked so long to make the little balls just right! (one batch regular and one batch with peppermint oil)

    What happened do you think?

    I have made chocolate before like this and it has always turned out fine but I usually use pure raw chocolate powder and coconut oil…but thought I would try it your way this time…

    HELP! :)

    Thank you!

  3. Clela wrote on April 22, 2013

    Do you have a recipe for truffles made with something other than coconut? I love the ones I made with coconut but my husband has this thing about texture : /
    Thanks for sharing your beautiful raw recipes! I have tried several & all have delighted! I especially love your pictures, it helps to see the step by step.

    • Susan wrote on April 22, 2013

      I would suggest looking through the dessert categorie under the recipes tab on top. Cheers!

  4. berealyoga wrote on April 21, 2013

    Oops – just noticed these are white chocolate COCONUT truffles – uh yeah, methinks they will taste like coconut! :)
    If you can put me onto a plain white chocolate version, I’d be most grateful! :)

  5. berealyoga wrote on April 21, 2013

    Susan, thank you! I LOVE white chocolate– but my first thought when looking at this recipe is that this would taste more like a macaroon. Do you find this? I love coconut too, so not a problem — but am looking for something to hit that white chocolate sweet spot! :)

  6. Susan wrote on April 17, 2013

    J…it could but it won’t taste as good. Plus I haven’t tried it in this situation. Normally you can sub one out for the other but I would be careful here. Cheers!

  7. J Cass wrote on April 17, 2013

    Does coconut oil work in place of the coconut butter?

  8. Laurie Kellogg wrote on April 1, 2013

    How many does the recipe above make? They look lovely and delectible for a wedding rehearseal dinner.

    • Susan wrote on April 1, 2013

      Probably about 30. :-)

  9. Darlene wrote on March 20, 2013

    Ant idea of calorie counts for any of these desserts? Like, the cookies or truffles?

    • Susan wrote on March 20, 2013

      I don’t do a calorie analysis but there are many places online that you can use. Cheers!

  10. Brooke wrote on March 13, 2013

    Hooray!! Another sugar free recipe I have fallen for!
    It’s so great seeing people getting on board :) Thanks for sharing!!
    I’ve just started getting into more a raw and sugar free lifestyle too – there might be some stuff on my blog that you like :)


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