Name: Salted Caramel Coconut Truffles
Prep time: 15 min
Cook time: PT-465421H56M24S
Total time: 1 h 15 min
Ingredients: 250 grams coconut caramel; 1 teaspoon sea salt; 90 grams / 3.17 ounces 50% chocolate, broken into small pieces; 50 grams / 1/2 cup desiccated coconut

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Okay so there is very little to these Salted Caramel Coconut Truffles, but boy are they sooooo good you won’t want to share! Have you made anything with coconut caramel before friends? Any tips you'd like to share in the comments below??

Candy is something that doesn’t appear here very often and it’s too frequently the case that baked good take precedence and somehow, I’m unsure how we don't come to making treats like this more often.

Especially with coconut caramel which is only likely to be found more frequently with more products that are vegan in more places thanks to the increase of eating less animal products.

So when the opportunity arose to make these salted caramel coconut truffles it felt too good to not use an entire jar to make a batch of these sweet goods!

How to prepare Salted Caramel Coconut Truffles

Stir that caramel: Stir the caramel together so no oil remains in appearance and its the thickness of peanut butter.
Melt that chocolate: Melt your chocolate until smooth over a double boiler in the microwave.
Roll: Roll a teaspoonful of the caramel into a ball and then roll to coat lightly in the chocolate.
Coat: Place into the coconut and coat carefully.
Refrigerate: Place the truffles onto a plate and refrigerate to set.
Serve: Grab one and enjoy!

Tips for the best Salted Caramel Coconut Truffles

Coconut caramel consistency: The consistency of coconut milk caramel is firmer than traditional dulce de leche so is easier to roll into a ball by hand.

Cooling the chocolate: Overall, these truffles only take 15 minutes to make, however, waiting for the chocolate to cool can slow you down, so stir the chocolate to allow the cool air to make its way through the melted chocolate will cool it to room temperature quicker.

Getting messy when coating: Coating the truffles will be a bit of a messy job, but these are worth it!

Keeping the truffles: These are best kept in the fridge when not serving.

More candy recipes you'll enjoy

Russian Fudge

Raw Chocolate Fudge

Brazilian Brigadeiro

How to make:

Stir the coconut caramel together and warm slightly, if needed.

Stir the salt through and set aside.

Melt the chocolate in a double boiler or microwave until smooth.

Set aside to cool to room temperature.

Pour the coconut into a bowl or small plate with a lip and set aside.

Take a teaspoonful of the coconut caramel and roll into a ball as quickly as you can so as not to warm the caramel up too much (see note).

Place one coconut ball into the room temperature chocolate and coat by rolling around with a teaspoon, lightly drain the excess chocolate off the coconut ball.

Place the truffle and coat fully in the desiccated coconut.

Place the truffle on a plate and repeat with the remaining truffles.

Place in the fridge to set for at least 1 hour.

Serve and enjoy!