Today I propose a clever and very tasty idea… coconut and Nutella truffles. A very simple, quick, and above all delicious recipe… perfect for a last-minute dessert and to recycle leftover sponge cake or any other cake.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz sponge cake
- 4 tablespoons Nutella
- 1.75 oz grated coconut (+ for decorating)
Tools
- 1 Bowl
Preparation of Coconut and Nutella Truffles
Let’s see how to prepare Coconut and Nutella truffles.
In a bowl, put about 7 oz of leftover sponge cake, crumbling it with your hands, trying to break it down well. Add 4 tablespoons of Nutella and 2 tablespoons of coconut and start kneading; if needed, add another spoonful of Nutella. Once the consistency is right, neither too soft nor too hard, start forming balls by rolling a bit of dough in your hands… the size is up to your taste, then roll them in the remaining coconut and place them on a serving plate. At this point, the truffles are ready to be enjoyed. This is a recycling recipe; you can also use leftover cookies or cakes.
Notes
The truffles can be stored in a closed container in the refrigerator for up to 5 days. Just remove them from the refrigerator 10 minutes before consuming.
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