Vanilla Bean Truffle-Covered Walnuts for Valentine’s Day
  • ¼ cup cream from a can of coconut milk*
  • 1 Tbs coconut oil
  • Seeds from 1 vanilla bean
  • ⅛ tsp sea salt
  • 10 oz dark chocolate chips, chunks, or chopped
  • 2½ cups walnut halves
  • ¼ cup cocoa powder
  1. Place a medium-sized glass or metal bowl over a simmering pot of water.
  2. Add to the bowl the coconut cream, coconut oil, seeds from one vanilla bean and a pinch of salt; stir until melted.
  3. Add in the chocolate chips and use a spatula to constantly stir the chocolate until just melted.
  4. Remove the bowl from the pot of water and fold the walnuts into the chocolate mixture.
  5. Place chocolate-coated walnuts one at a time on a parchment lined baking pan.
  6. Allow the coated walnuts to cool and harden in the fridge for 10-15 minutes.
  7. Place the cocoa powder in a small bowl and add in 5-7 walnuts at a time, using two forks to toss them around. Repeat until all walnuts are coated.
  8. Store in an air-tight container in the refrigerator.
  9. *Coconut cream is the top thick layer that forms in your can of coconut milk when it has sat in the fridge for a day, or on your cool pantry shelf for some time.
Recipe by Whole-Fed Homestead at