Easy Chocolate Truffles
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.
Ingredients
For the Truffles
- 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
Optional but HIGHLY recommended for the best flavor
- 1 tsp vanilla extract
- 1/8 tsp fine sea salt
For the Chocolate Coating
- 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
Optional toppings
- flakey sea salt (Maldon flakey salt), sprinkles of choice, hemp seeds, shredded coconut, finely chopped nuts or cacao powder
Instructions
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Line a baking sheet with parchment paper. Set aside.
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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
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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.
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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.
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Use a spoon to dip the truffles into the chocolate, then return them to the lined pan.
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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.