Every Christmas, I get my nom nom paleo chocolate truffles on. This is the same recipe (and post) that I’ve whipped out every holiday season—for good reason.
If you’re panicking because you need a last-minute, homemade gift to bring to a holiday party, make some of these chocolatey balls. These deliciously dairy-free treats will make you the superstar of the soirée.
Look: I know this recipe ain’t exactly the height of Paleosity. I’m perfectly aware that truffles are CANDY, and that there’s some sugar in the chocolate. But hey, it’s the holidays, and I’m certainly not above an occasional treat. Snarf some of these babies down, and wait until January 1st to start your next 21 Day Sugar Detox or Whole30.
Time to make Nom Nom Chocolate Truffles!
Makes 36 truffles
Ingredients:
- 10 ounces dark chocolate, 70% cacao content or higher (or buy these baking wafers)
- 3 tablespoons coconut oil
- 1 cup full-fat coconut milk
- 1 teaspoon vanilla extract
- ½ cup finely shredded unsweetened coconut and/or ½ cup unsweetened cocoa
Equipment:
- Chef’s knife
- Cutting board
- Bowls
- Measuring spoons
- Measuring cup
- Small saucepan
- Silicone spatula
- Small disher
Method:
Start by cutting the chocolate into small shards on the diagonal. Place the chocolate and coconut oil in a medium bowl and set it aside. (If you’re using baking wafers, there’s no need to cut them!)
Heat the coconut milk in a small saucepan over medium heat until simmering. Then, pour the coconut milk over the chocolate and coconut oil, and…
…stir ever-so-gently with a rubber spatula to combine. Don’t mix vigorously or the chocolate will get grainy.
Add the vanilla extract and stir to incorporate.
Transfer the chocolate mixture to a sealed container and chill in the fridge until solid (at least 4 hours).
Meanwhile, spread the shredded coconut on a parchment-lined baking tray, and toast it in a 300°F oven for 3 to 5 minutes or until golden brown. Transfer the flakes to a shallow bowl when cooled. If you’re coating the truffles in cocoa powder, pour some into another bowl, too.
Using a small (1-inch in diameter) melon baller or disher, scoop out 36 balls of chocolate. Roll each ball of chocolate between your palms to form a smooth ball. Don’t freak out if some of them are misshapen—it’s just candy, people.
Coat each truffle in the toasted coconut or cocoa and sift the excess through your fingers.
These truffles can be kept in an airtight container for a week in the fridge, or about three months in the freezer.
If you’re freezing the truffles, don’t coat them with shredded coconut or cocoa powder until you’re ready to serve them. Instead, bring them to room temperature (about 30 minutes) before coating and serving. Roll the truffles in your hands to melt the exterior and the toasted coconut and/or cocoa powder will adhere easily.
Happy holidays!
Wanna watch me make this dish on my Facebook Live broadcast (recorded on December 13th, 2017)?
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Nom Nom Chocolate Truffles
Ingredients
- 10 ounces dark chocolate 70% cacao content or higher
- 3 tablespoons coconut oil
- 1 cup full-fat coconut milk
- 1 teaspoon vanilla extract
- ½ cup finely shredded unsweetened coconut and/or ½ cup unsweetened cocoa
Instructions
- Start by cutting the chocolate into small shards on the diagonal. Place the chocolate and coconut oil in a medium bowl and set it aside.
- Heat the coconut milk in a small saucepan over medium heat until simmering. Then, pour the coconut milk over the chocolate and coconut oil, and stir ever-so-gently with a silicone spatula to combine. Don’t mix vigorously or the chocolate will get grainy.
- Add the vanilla extract and stir to incorporate.
- Transfer the chocolate mixture to a sealed container and chill in the fridge until solid (at least 4 hours).
- Meanwhile, spread the shredded coconut on a parchment-lined baking tray, and toast it in a 300°F oven for 3 to 5 minutes or until golden brown. Transfer the flakes to a shallow bowl when cooled. If you’re coating the truffles in cocoa powder, pour some into another bowl, too.
- Using a small (1-inch in diameter) melon baller or disher, scoop out 36 balls of chocolate. Roll each ball of chocolate between your palms to form a smooth ball. Don’t freak out if some of them are misshapen—it’s just candy, people.
- Coat each truffle in the toasted coconut or cocoa and sift the excess through your fingers.
- These truffles can be kept in an airtight container for a week in the fridge, or about three months in the freezer.
Katie says
Can you use cacao instead of cocoa? Thank you!
Michelle Tam says
For the coating? Sure!
Kathy in OK says
Any reason I can’t use heavy whipping cream instead of coconut milk? I hate coconut.
Michelle Tam says
You can definitely use heavy whipping cream in place of coconut milk.
Carol Fleming says
To lower the sugar content, is there sweetener you can suggest and I can test it out? I prefer to use 90% chocolate.
Michelle Tam says
Maybe try a few drops of stevia?
Connie says
I live in a tropical country, will the truffles melt if I leave them in room temp (avg temp 93F)?
Michelle Tam says
Yes! If your coconut oil is liquid at room temp, your truffles will melt.
Emma says
Hi Michelle – I’m a big fan of your recipes and enjoy your cookbooks! I’ve just made these truffles and notice the fat separating from the chocolate in the fridge – is this normal? They’ve only been in for around 3 hours…. thanks!
Michelle Tam says
The fat can separate if they chocolate mixture doesn’t chill quickly. It’ll still taste great and no one can see it once you roll them up!