Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Toast the shredded coconut in a skillet over medium heat until golden brown. Set aside to cool.
In a mixing bowl, combine the cooled toasted coconut, caramel sauce, chopped nuts, vanilla extract, and a pinch of salt.
Mix until well combined and form into small bite-sized balls.
Place the truffles in the refrigerator for about 30 minutes to firm up.
Melt the additional chocolate in a microwave or double boiler.
Dip each truffle into the melted chocolate, coating them completely.
Place the coated truffles on a parchment-lined baking sheet.
Drizzle with more caramel sauce and sprinkle with extra toasted coconut if desired.
Refrigerate until the chocolate is set, then serve.

Store in an airtight container in the refrigerator for up to one week or freeze for up to three months.