Dec 18, 2018

Rum & Toasted Coconut Dark Chocolate Truffles

By Ruth Elnekave, CNP, and Sophie Bourdon
vegan chocolate truffles stacked on a white plate dusted with toasted coconut

Craving a rich and fudgy chocolate dessert without having to turn on the oven? Welcome to the wonderful world of truffles. Truffles are a chocolate confectionary know for their ganache filling. If you’re new to ganache, it’s essentially chocolate and cream whipped into a silky oblivion. What makes this recipe stand out from so many others is that it requires no cream or refined sugar. We use full fat coconut milk as a healthier alternative to create the truffle’s legendary center. When choosing the chocolate, stick to dark chocolate that’s free of refined sugars (like JOYÀ's Dark Chocolate!).

We add dark rum to this recipe to give these truffles a delightful boozy flavour. And because nothing pairs with rum like coconut, we coat each truffle in toasted coconut. Toasting the coconut beforehand enhances its flavour while also giving the truffles a subtle crunchy texture. Whether you’re serving these at a holiday party or treating yourself at home, these truffles truly are two-bite wonders.



  • 1 pound (454 g) JOYÀ Functional Chocolate
  • 1 ⅓ cup full fat coconut milk
  • 2 tbsp coconut oil
  • ¼ cup dark rum (or whiskey)
  • 1 tsp fine sea salt


  • 1/2 cup finely shredded unsweetened coconut (if using coarser coconut pulverize to smaller pieces in a food processor or spice grinder)
  • 1/4 tsp cinnamon

dairy free truffles on a white plate



  1. In a small saucepan, bring the coconut milk to a simmer. Combine chocolate and coconut oil in a medium size heatproof mixing bowl and pour the hot milk over it. Let stand for 3 minutes and then whisk until smooth.
  2. Stir in rum and sea salt and whisk again until well incorporated. Refrigerate until completely chilled and firm, at least 1 hour. 


  1. Heat a small skillet over moderate heat. Add coconut to toast, stirring frequently, until golden, about 2 minutes. Transfer coconut to a small bowl to cool and stir in cinnamon.


  1. Prepare a serving plate or storage container and set aside.
  2. Once the ganache has firmed up, remove from the refrigerator. Using a spoon (or a melon baller or small cookie scoop), scoop up level tablespoons of the mixture and roll between your hands to shape into balls and smooth the edges. Moisten your hands in ice water periodically while you work. Immediately after shaping each ball, using a small spoon, roll in the coconut mixture until coated. Transfer to prepared serving plate or storage container, and repeat with the remaining truffles.
  3. Enjoy immediately, or, if storing for a few hours, store in a cool and dark place, and if storing for up to 3 days, refrigerate in a sealed container and thaw at room temperature for about 2 hours before serving.
Ruth Elnekave, Founder and CEO of JOYÀ
by Ruth Elnekave, CNP

Ruth Elnekave is a Toronto-based chef, holistic nutritionist, culinary instructor, recovering corporate lawyer and founder of JOYÀ. Her projects are fuelled by one main goal: to spread the pure joy and wellbeing experienced when sharing and savouring delicious, real food.

A young woman, Sophie Bourdon, sits outside in a black tea shirt in a garden.
by Sophie Bourdon

Sophie Bourdon is a health and wellness entrepreneur based in Montreal, Canada. She is the holistic nutritionist and founder behind The Green Life, an online journal, shop and natural skincare and self-care line. Sophie believes in a holistic approach to wellness that uses the power of plants to promote nourishment and vibrancy on every level - skin, body and soul.