These Easy Chocolate Truffles are rich, creamy and simple to make with just a few ingredients. With a rich chocolate coating and naturally sweetened, for a light and healthy dessert for the holidays! Gluten-free, vegan, dairy-free, paleo with low carb and keto options.
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A Healthy Chocolate Truffles Recipe
Sometimes you need a quick and easy Christmas dessert when the holiday season gets busy. But you still want it to be indulgent and delicious, right? That’s where these no-bake Easy Chocolate Truffles come in. Who knew you could whip up a batch of gourmet truffles in a little over 30 minutes!
Not only is this recipe easy and tasty, but it’s also a healthier dessert option that works with all sorts of special diets. These easy chocolate truffles are vegan, dairy-free, gluten-free and paleo, and you can use a low-carb sweetener to make them keto or use my Keto Chocolate Truffles recipe! So there’s really no reason not to make these sinfully delicious treats.
What Are Truffles?
Truffles are rich and decadent little round candies with a chocolate coating and some sort of sweet ganache filling. They’re often made with chocolate and delicious any time but especially great for the holidays! These festive and heathy truffles are made with better for you ingredients taking an already fabulous dessert to the next level.
Paleo Truffles Recipe Ingredients
The ingredient line-up for these healthy truffles is pretty quick and simple. All you mainly need are 4 ingredients plus vanilla and salt for extra flavor. The 2-ingredient chocolate coating surrounds a sphere of creamy, mouth-watering chocolate goodness!
For the Healthy Truffles
- Dairy-Free Chopped Chocolate OR Dairy-Free Chocolate Gems: Use a good quality brand – we like Hu’s Kitchen Gems OR Lily’s Sweets
- Coconut cream – be sure to chill the can in the fridge for at least 4 hours, or overnight. If you don’t have coconut cream, you can scoop out the top thickened part of a can of full-fat coconut milk, that has been chilled for at least 4 hours or overnight. We like to use option 1 or option 2 canned coconut creams containing only coconut milk & water with no Guar gum or other fillers.
- Cashew Butter: Opt for unsalted, if possible. If not, add a bit less salt later on in the recipe. You can also use any nut or seed butter of your choice.
- Maple Syrup: For Keto truffles, sub with Lakanto sugar-free maple syrup or yacon syrup. For truffles with no added sweetener, you can try grinding dates into date syrup or date paste.
Optional but HIGHLY recommended for the best trufffles
- Vanilla Extract: A good quality vanilla extract is essential for maximum yumminess.
- Sea Salt: Use fine sea salt to help balance out the sweetness
For the Chocolate Coating
- Dairy-Free Chocolate Chips: You could also use chopped chocolate if that’s easier.
- Coconut Oil: Melt your chocolate with ease by adding a teaspoon of coconut oil.
Optional toppings
- Hemp seeds
- Shredded coconut
- Maldon salt
How to Make Easy Chocolate Truffles
No oven is needed for this no-stress truffles recipe. The chocolate is easy to melt on your stove or in your microwave – whichever you prefer!
For the Truffles
- Line Baking Sheet: Line a baking sheet with parchment paper. Set aside.
- Melt chocolate: In a medium pot or over a double-boiler, combine the chocolate, coconut cream on low heat, while constantly stirring until the chocolate is melted and the mixture is smooth and combined.
- Stir in the nut butter and sweetener followed by the vanilla and salt, if using and whisk until very smooth.
- Chill in the refrigerator for about 30 minutes, or until firm enough to roll into balls.
- Shape Truffles & Chill: Scoop out about 1/2 tablespoon of chilled truffles and roll it into a ball, repeating with the remaining dough. Place your truffles onto the prepared baking sheet and place the pan in the freezer for 10-15 minutes, or until firm.
For the Coating
- Melt Chocolate: Add chocolate and coconut oil into a heat-safe bowl and melt over a double-boiler. Or, heat in the microwave in 20 second increments, mixing well in between, until smooth.
- Coat Truffles: Use a spoon to dip the truffles into the chocolate, then return them to the lined pan. Drizzle in a zig zag any remaining chocolate overtop the truffles and top with flaky sea salt or another topping, if desired.
- Chill: Return the pan to the fridge or freezer for 10-15 minutes, or until the chocolate is set.
Decorating Tips for This Truffles Recipe
These easy decorating ideas will make your truffles ultra fun and festive. There are so many ways to make them even more eye-catching than they already are!
- Top with Salt or Sugar: When it comes to topping off these truffles, I usually go for a quick and easy sprinkle of flaky sea salt or raw sugar crystals.
- Coat with White Chocolate: A lot of people love the combination of gingerbread and white chocolate. If you’re not dairy-free or vegan, I say go for it! That way, your truffles will look like cute little Christmas snowballs.
- Top with Cookie Crumbs: Add more flavor and a light crunch to these truffles by sprinkling crushed cookies on top of them before chilling the chocolate coating.
- Add Some Festive Spices and Extracts: Add some gingerbread spices and molasses to make gingerbread truffles. You can even decorate these chocolate truffles by adding a dusting of ground ginger and cinnamon on top.
How to Store Homemade Truffles
Leftover truffles should be stored in an airtight container in the refrigerator. They will keep well for at least a week, and you definitely want to enjoy them within 2 weeks.
Is This Truffles Recipe Freezer Friendly?
You can absolutely freeze your paleo truffles for extended storage, if desired. As long as you keep them in an airtight container, they should last for 2-3 months. Just thaw them overnight in the fridge when you’re ready to eat them.
More Easy Holiday Dessert Ideas
In need of new holiday treats to try? These easy recipes are sure to satisfy your cravings.
- These pretty pink Peppermint Frosted Brownies are better than a Christmas cake! Fudgy brownies topped with peppermint frosting and holiday sprinkles or crushed peppermint? Yes, please!
- You simply can’t go wrong with these caramel-filled Turtle Cookies. Topped with a whole pecan and a light chocolate drizzle, they’re irresistable!
- Speaking of pecans, these easy Pecan Snowball Cookies are another big hit during the holidays. Buttery shortbread cookies are filled with chopped pecans and coated in powdered sugar. They look just like little snowballs!
These Easy Chocolate Truffles are rich, creamy and simple to make with just a few ingredients. You can never have too many healthy chocolate goodies during the holiday season! Gluten-free, vegan, paleo with low carb and keto options.
- 1 2/3 cups chopped dairy-free quality chocolate, chocolate gems or chocolate chips , we like Pascha, Hu Kitchen Gems or Lily's Sweets for sugar-free / low carb. You can also use regular chocolate if not dairy-free.
- 1/2 cup coconut cream , only use brands (like Trader Joe’s, Aroy-D) containing coconut milk & water – no Guar gum or other filler. If you don’t have coconut cream, you can also spoon out the thick part of a chilled can of full-fat coconut milk.
- 1/3 cup creamy unsalted cashew butter , can sub with any nut butter or seed butter
- 1/4 cup maple syrup , or preferred sticky liquid sweetener. For low-carb/keto, sub with Lakanto sugar-free maple syrup or yacon syrup
- 1 tsp vanilla extract
- 1/8 tsp fine sea salt
- 1 cup chopped dairy-free quality chocolate, chocolate gems or chocolate chips , we like Pascha, Hu Kitchen Gems or Lily's Sweets for sugar-free / low carb. You can also use regular chocolate if not dairy-free.
- 1 tbsp coconut oil
- flakey sea salt (Maldon flakey salt), sprinkles of choice, hemp seeds, shredded coconut, finely chopped nuts or cacao powder
Line a baking sheet with parchment paper. Set aside.
In a medium pot or over a double-boiler, combine the chocolate and coconut cream on low heat, while stirring constantly until the chocolate is melted and the mixture is smooth and combined. Stir in the nut butter and maple syrup. Remove the pot from the heat and add the vanilla and salt, and whisk again until very smooth. Taste and add more sweetener or peppermint extract to taste.
Chill in the refrigerator for at least 20 minutes, or until firm enough to roll into balls
Working quickly, scoop out about 1/2 - 1 tablespoon-sized chilled truffle dough and roll it into a ball, repeating with the remaining dough. Place your truffles onto the prepared baking sheet and place the pan in the freezer for 10-15 minutes, or until firm.
Meanwhile make the chocolate coating. Add the chocolate and coconut oil into a heat-safe bowl and melt over a double-boiler. Or, heat in the microwave in 20 second increments, mixing well in between, until smooth.
Use a spoon to dip the truffles into the chocolate, then return them to the lined pan.
Drizzle in a zig zag any remaining chocolate overtop the truffles and top with optional toppings.
Return the pan to the fridge or freezer, for 10-15 minutes, or until the chocolate is set. Serve or store in an airtight container in the fridge or freezer.
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