Vegan red grape coconut truffles

Vegan, gluten free and high fibre oven-baked coconut and grape truffles. You can make them with any seedless grapes you prefer.

5 from 13 votes

Prep Time 15

Cook Time 45

Resting Time 30

Total Time 1 30

Course Dessert, Snack

Cuisine European, Mediterranean

Servings 10 trufffles

Calories 115 kcal

In your mixing container, mix the dessicated coconut with the coconut flour.
Put the grapes in the food processor. Turn it on and blend for 20-30 seconds.
Add the vanilla extract and coconut yogurt in the food processor with the grape juice. Turn on the food processor and blend for 10 more seconds.
Start preheating the oven to 150° C.
Gradually add the blended grape juice- yogurt mixture to the dessicated coconut/coconut flour blend. Mix with a wooden spoon.
Mix the igredients until smooth
This is how the batter will look like when you finish!
Put a piece of cooking paper on the oven tray. Pinch off pieces of the mixture to roll into 10 truffles. Make sure the truffles as firm as possible.
Put the tray in the oven. Keep the temperature to 150° C and select the conventional/"upper and lower" heat setting.
After 45 minutes turn the heat off and remove the truffles from the oven. Let them cool down for at least 30 minutes.
You are ready to serve! If you are a cocoa powder addict, you can coat the truffles with unsweetened cocoa powder. Two teaspoons are enough for 10 truffles.