Pandan Coconut Chocolates
Creamy coconut filled vegan chocolates, flavored with a hint of pandan for an earthy, natural vanilla-like taste and a lovely pale green hue.
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 7-9 chocolates
- Category: chocolates
- Method: no-bake
- Cuisine: dessert
- Diet: Vegan
Ingredients
Filling
- 3 tbsp coconut butter (manna)*
- 4 tbsp unsweetened vanilla almond milk (or a nut-free plant milk of your choice)
- 1 tbsp maple syrup
- 1 tsp pandan leaf powder
Chocolate Coating
- 1½ cups chopped dark chocolate or non dairy chocolate chips of your choice**
- 1 tbsp coconut oil (optional, for easier coating)
- tiny pinch of salt (like less than a 1/16 of a tsp)
- optional topping: a few flakes of smoked or regular maldon salt for topping (if you like salted chocolate)
Instructions
- Blend all filling ingredients in a mini blender (I used my magic bullet) until the filling is completely combined.
- Place a silicone mini muffins pan on a metal tray (I used this kind). Divide the filling between 7-9 of the molds (depending on how thick / thin you want the filling to be; in the photos you see what it looks like thicker with 7 chocolates). Tap the pan on the counter gently to even out and flatten the filling in the molds. Place the tray in the freezer to set for 1 hour.
- When ready to coat in chocolate, melt the chocolate, coconut oil, and pinch of salt in a double boiler (or microwave on 15 second bursts, if you prefer). Once melted, take the set filling out of the freezer and carefully push the set pandan cream pellets out of the mold. Place a pellet on a fork and dunk in the melted chocolate to coat. Wipe off any excess chocolate by running the fork tines over the rim of the melted chocolate dish. Set on a chilled parchment-lined tray to set.*** Repeat with remaining pellets. Optional: drizzle a bit of additional melted chocolate on top and finish with a flake or two of salt.
- Place back in the freezer for 15 mins to fully set and enjoy! Keep leftovers frozen (or keep refrigerated if you prefer the chocolates softer).
Notes
*Coconut butter / manna is a product made by the blending of shredded coconut (sort of like a nut butter, but from coconut). It's not the same as coconut oil. A common brand available in stores in North America is Nutiva. You can also make your own at home if you've got a good food processor (there are instructions and a video tutorial on how to do that in my book Unconventional Treats).
**Can also make your own refined sugar-free and dairy-free magic shell coating using this easy recipe. Note: if using this magic shell alternative then no need for the additional tablespoon of coconut oil for the coating in this recipe. And you'll need to coat the filling in 2 layers of magic shell (dip, let it set, then dip again) as it tends to be thinner than store-bought melted chocolate.
***If you have a chilled tray that's lined with parchment paper ready, then setting the chocolates on it will make them set a lot more neatly (as opposed to creating a puddle of chocolate around the chocolates) since the chocolate coating solidifies when it comes into contact with anything cold, so that stops it from spreading.
Find it online: https://www.unconventionalbaker.com/pandan-coconut-chocolates/