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White Chocolate & Maple Truffles | vegan, gluten-free, refined-sugar-free
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5 from 1 vote

White Chocolate Maple Truffles

These truffles are tough to beat. They're made by melting coconut butter, coconut milk, cacao butter, pure maple syrup, a splash of vanilla, and a pinch of sea salt together over a double boiler. If you're not familiar with cacao butter, don't fret. It's also referred to as cocoa butter, and it's the pure, cold-pressed oil from the cacao (i.e., chocolate) bean. It's a necessary component in both white and dark chocolate as it sets the chocolate and gives it that rich, melt-in-your-mouth texture. Most Whole Foods carry it, but I prefer to purchase it online as it's a bit more affordable. 
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Servings: 12 truffles


White Chocolate and Maple Filling

  • ½ cup coconut butter
  • ¼ cup full-fat coconut milk
  • 2 ½ tablespoons pure maple syrup
  • 2 tablespoons raw cacao butter discs or chips
  • 2 teaspoons vanilla extract
  • teaspoon sea salt

Chocolate Drizzled

  • ¼ cup dark chocolate
  • 1 teaspoon coconut oil

Cacao Dusted

  • 2 tablespoons cacao powder or cocoa powder


  • Add the coconut butter, coconut cream, maple syrup, cacao butter, vanilla, and sea salt to a double boiler over medium heat. Whisk together until completely melted. Pour the mixture into a small bowl and place in the freezer for 30 minutes, whisking every 10 minutes to prevent it from freezing completely.
  • If you're drizzling with chocolate, melt the chocolate and coconut oil in a double boiler. If you're dusting with cacao, add the cacao powder to a small bowl.
  • Once the filling has chilled, scoop out approximately 1 tablespoon, quickly roll into a ball, and coat in the cacao powder or drizzle with chocolate. Place on a small pan that has been lined with parchment paper. Repeat.
  • Return the truffles to the freezer for 15 minutes to set.
  • Store in refrigerator.