These paleo chocolate truffles are a sweet, guilt-less treat that anyone will love. They’ve got a soft, creamy center and a crisp chocolate coating.
These Paleo chocolate truffles are basically my paleo hot fudge sauce turned into a portable and bite-sized chocolate treat. You know when you’ve got a craving for chocolate but you only want a bite? And you’re searching your kitchen but there just isn’t anything you really want? Not chocolate chips, not cookies, or a cupcake…
You don’t really know what chocolate you want, you just need something. Then you open your refrigerator and there hiding in the back is a jar of hot fudge sauce. And you think, “brilliant, that’s just what I need.” Not hot, not melted and liquidy – you want it straight from the jar with a spoon. It’s thick, creamy, and just chocolatey enough without being too sweet. It’s perfect. 
And that is how these truffles came to be. As I took that little bite I thought, this has the same consistency as chocolate truffles before they’re rolled into balls! So I scooped out some more (with a clean spoon, of course), rolled them, and then coated them in coconut. I left one out at room temp and then I refrigerated the other. I wanted to see what would happen if I left one of these paleo chocolate truffles at room temperature. Would it hold it’s shape? Would it melt? Would this even work?
As you’ve probably already guessed, it worked! It held it’s shape but it had the most delicious melt-in-your-mouth texture. I’ve made a few more batches since that original test and they’re just as good every single time. This time, I decided to coat some of the truffles in a chocolate coating to make them a little extra special. The crisp chocolate coating with the smooth, creamy interior is like a little bite of heaven. They’re seriously amazing. If you don’t want to go through the trouble of coating the truffles in chocolate, you can always go the traditional route and roll them in cocoa/cacao powder or unsweetened shredded coconut.
Step by Step Guide to Making Paleo Chocolate Truffles
1. Prepare the Truffle Mixture:
- Combine the chocolate chips, coconut milk, ghee, and sugar in a medium pot.
- Heat on low, stirring regularly, until the chocolate is fully melted.
- After achieving a smooth mixture, remove from heat and incorporate the vanilla extract.
- Transfer the mixture into a glass bowl or a glass 8×8 pan.
- Allow to cool to room temperature, then refrigerate for approximately 2 hours.
2. Shape the Truffles:
- Once chilled, use a spoon to scoop out 1-tablespoon portions and place them on a wax paper-lined baking sheet. This should yield about 20-24 truffles, depending on size.
- Place the scooped truffles in the freezer for about 30 minutes.
- After freezing, roll the truffles into more defined spherical shapes. Put them back in the freezer to solidify while you prepare the coating.
3. Prepare the Chocolate Coating:
- In a microwave-safe bowl, combine the 1 1/2 cups chocolate chips with the 2 tsp of coconut oil.
- Melt in the microwave at 50% power for 1 minute, stirring afterward.
- Continue to heat in 20-second intervals (at 50% power) until the mixture is fully melted and has a smooth consistency.
4. Coat the Truffles:
- Individually dip the truffles into the melted chocolate mixture, ensuring they’re fully coated.
- Place each coated truffle back on the wax paper-lined baking sheet.
- Once all truffles are coated, refrigerate them until the chocolate hardens.
- As an alternative to the chocolate coating, the truffles can be rolled in unsweetened cocoa/cacao powder or unsweetened shredded coconut.
5. Serve and Enjoy:
- Once set, store the truffles in an airtight container in the refrigerator.
- For optimal texture and flavor, bring them to room temperature before serving.
Paleo Chocolate Truffles
- Total Time: 25 minutes
- Yield: Makes 20 1x
- Diet: Gluten-Free, Omnivore
Description
Creamy, rich chocolate truffles made with simple paleo ingredients.
A guilt-free dessert perfect for satisfying your chocolate cravings.
Ingredients
- 2 cups (473 ml) Paleo-friendly chocolate chips
- 1 cup (237 ml) full-fat coconut milk
- 2 tbsp ghee
- 1/4 cup coconut palm sugar
- 1 tsp vanilla extract
- 1 cups (237 ml) Paleo-friendly chocolate chips
- 2 tsp coconut oil
- Unsweetened coconut
- Cocoa/cacao powder
Instructions
Prepare the Truffle Mixture
- Combine chocolate chips, coconut milk, ghee, and sugar in a medium pot. Heat on low, stirring regularly, until the chocolate is fully melted. Remove from heat and incorporate the vanilla extract. Transfer the mixture into a glass bowl or an 8×8 glass pan. Allow to cool to room temperature, then refrigerate for approximately 2 hours.
Shape the Truffles
- Once chilled, use a spoon to scoop out 1-tablespoon portions and place them on a wax paper-lined baking sheet. This should yield about 20-24 truffles, depending on size. Place the scooped truffles in the freezer for about 30 minutes. After freezing, roll the truffles into more defined spherical shapes. Put them back in the freezer to solidify while you prepare the coating.
Prepare the Chocolate Coating
- In a microwave-safe bowl, combine 1 1/2 cups chocolate chips with 2 tsp of coconut oil. Melt in the microwave at 50% power for 1 minute, stirring afterward. Continue to heat in 20-second intervals until the mixture is fully melted and has a smooth consistency.
Coat the Truffles
- Individually dip the truffles into the melted chocolate mixture, ensuring they are fully coated. Place each coated truffle back on the wax paper-lined baking sheet. Once all truffles are coated, refrigerate them until the chocolate hardens. As an alternative, the truffles can be rolled in unsweetened cocoa powder or unsweetened shredded coconut.
Serve and Enjoy
- Once set, store the truffles in an airtight container in the refrigerator. Bring them to room temperature before serving.
Notes
- For a richer flavor, use dark chocolate chips with a high cacao percentage.
- If you don’t have ghee, you can substitute with melted coconut oil.
- Store truffles in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Freezing Time: 150 mins
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 10
- Sodium: 5
- Fat: 12
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0g
- Carbohydrates: 15
- Fiber: 2
- Protein: 2
- Cholesterol: 10
Frequently Asked Questions
What type of chocolate should I use for coating the truffles?
For coating the truffles, you can use a high-quality dark chocolate that is paleo-friendly, ensuring it contains no added sugars or dairy.
Can I substitute the coconut for rolling the truffles?
Yes, you can substitute the coconut with finely chopped nuts or cacao powder if you prefer a different flavor or texture.
How do I store the truffles after making them?
You can store the truffles in an airtight container in the refrigerator to keep them firm, or at room temperature for a softer texture.
Oh my goodness these look so yummy!
Rachael xx.
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