These simple and delicious homemade chocolate truffles are a perennial hit with my friends and family! For years, this has been the same simple recipe that I’ve whipped out every holiday season—and for good reason.

A collage of the cooking steps for Nom Nom Chocolate Truffles

If you need a last-minute, homemade gift to bring to a holiday party, don’t panic—just make some of these chocolatey balls. These deliciously dairy-free treats will make you the superstar of any soirée.

A closeup of Nom Nom Paleo Chocolate Truffles in a row.

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 Whole30. Besides, these treats are delectable, dairy-free, vegan, and relatively low carb!

Tips for the best dairy-free truffles

  • Use the best quality chocolate and coconut milk! There are only a handful of ingredients in this dessert, so quality matters. I always choose chocolate and coconut milk that I enjoy eating straight.
  • Make sure you make a stable ganache. Follow the steps below to ensure a silky smooth texture and melt-in-your-mouth chocolate truffle.
  • It’s okay if the truffles look rustic! Even if you can’t manage to form perfect spheres, the truffles will still taste amazing. Plus, the cocoa or shredded coconut coating will hide any imperfections!

Ingredients

An overhead shot of the raw ingredients to make paleo and vegan chocolate truffles.

  • Dark chocolate, 70% cacao content or higher: I normally use chocolate bars I like to eat—some brands I like in particular are Guittard, Green & Black, and Hu Kitchen. 70% is normally the highest cacao content I’ll go if I am gifting these chocolates to non-paleo folks. Personally, I make myself truffles with 85% cacao bars because that’s the perfect amount of sweetness for me.
  • Refined coconut oil: To keep these truffles dairy-free, I substitute refined coconut oil in place of butter. To avoid an overly coconut-y taste, use refined coconut oil—not virgin or unrefined coconut oil. If you want a substitute for coconut oil, you can use ghee, butter, or sustainable palm oil.
  • Coconut cream or full-fat coconut milk: In place of the traditional heavy whipping cream, I use coconut cream or full-fat coconut milk to keep these truffles vegan. I haven’t tried an alternative milk (e.g. almond or cashew milk) because I don’t think they are fatty enough to make these decadent confections.
  • Vanilla extract: I love adding a splash of vanilla to these truffles, but feel free to experiment with other flavored extracts (e.g. peppermint or coffee) or with some liqueur. If you decide to  experiment, add a few drops at a time and taste as you go so you don’t add too much by mistake.
  • Finely shredded unsweetened coconut and/or unsweetened cocoa: I like to keep my truffle coatings simple so I use toasted shredded coconut or unsweetened cocoa powder. Feel free to use chopped nuts (e.g. pistachios, almonds, pecans, or hazelnuts) or even sprinkles if you wish!

How to make homemade truffles

Make the chocolate ganache

Start by cutting the chocolate into small shards on the diagonal. Try to keep the chocolate pieces relatively small so they will melt uniformly.

A closeup of thinly slicing a bar of dark chocolate with a chef's knife

Place the chocolate and coconut oil in a medium bowl and set it aside.

Adding refined coconut oil to a bowl with finely chopped up dark chocolate.

Heat the coconut cream or coconut milk in a small saucepan over medium heat until it reaches a simmer.

A closeup shot of simmering coconut milk in a saucepan to make a vegan ganache.

Then, pour the hot cream over the chocolate and coconut oil, and let the mixture sit for a couple of minutes.

Pouring warm coconut milk into a bowl filled with dark chocolate slivers and coconut oil.

Then, gently stir with a silicone spatula until the chocolate is mostly melted.

Closeup of stirring the Nom Nom Chocolate truffle base with a rubber spatula.

Switch to a whisk and stir well until the chocolate mixture transforms into a velvety smooth emulsion that resembles a thick, shiny chocolate pudding. If your ganache breaks (i.e., it looks curdled or oily), you can whisk in a little bit more heated cream to reform the emulsion.

Whisking paleo and vegan chocolate ganache to make chocolate truffles in a clear glass bowl.

Add the vanilla extract and stir to incorporate.

A closeup of pouring vanilla extract into a teaspoon

Chill the ganache

Transfer the chocolate ganache to a sealed container and chill in the fridge until solid (at least 4 hours).

Pouring the paleo and vegan ganache into a glass storage container before chilling.

Assemble the coating ingredients

Meanwhile, spread the shredded coconut on a sheet of parchment paper in a rimmed baking dish and toast it in a 300°F oven for 3 to 5 minutes or until golden brown.

A rimmed baking sheet with a layer of shredded coconut is placed in a toaster oven.

Transfer the golden brown shredded coconut to a shallow bowl when cooled. If you’re coating the truffles in cocoa powder, pour some into another bowl, too.

A closeup of the toasted shredded coconut on a rimmed baking sheet.

Form the chocolate truffles

Using a small (1-inch in diameter) melon baller or small disher, scoop out 36 balls of chocolate.

A blue and white plate filled with pre-portioned ganache balls that are about 1-inch in diameter.

Roll each ball of chocolate between your palms to form a smooth ball. Wear disposable gloves if you want to keep your hands clean and don’t freak out if some of the truffles are misshapen—it’s just candy, people.

A smiling Asian woman in glasses is holding a round chocolate truffle in her gloved hand.

Coat each truffle in the toasted coconut or cocoa and sift the excess through your fingers. Enjoy!

Four shots showing paleo and vegan truffles being coated in toasted shredded coconut or unsweetened cocoa powder.

How to store chocolate truffles

These truffles can be kept in an airtight container for a week in the fridge, or about three months in the freezer.

A hand is placing paleo truffles into a storage container lined with parchment paper.

Tips for freezing chocolate truffles

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.

A hand is sprinkling toasted shredded coconut onto a paleo and vegan chocolate truffle in a small bowl.

Happy holidays!

A closeup of two Nom Nom Paleo Chocolate Truffles covered with toasted shredded coconut

More healthy chocolate treat recipes

[Originally posted on December 25, 2013. Updated with new information and photos on December 5, 2022.]


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 2022).


 PRINTER-FRIENDLY RECIPE CARD

Nom Nom Chocolate Truffles

5 from 12 votes
Cook Time30 minutes
Total Time4 hours 30 minutes
Servings 36 truffles
These paleo, vegan, and dairy-free chocolate truffles are perfect for homemade holiday gifts! Everyone will love them and request them year after year!

Ingredients  

  • 10 ounces dark chocolate 70% cacao content or higher
  • 3 tablespoons refined coconut oil
  • 1 cup coconut cream or full fat coconut milk
  • 1 teaspoon vanilla extract
  • ½ cup finely shredded unsweetened coconut or ½ cup unsweetened cocoa
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Instructions 

  • Start by cutting the chocolate into small shards on the diagonal. Try to keep the chocolate pieces relatively small so they will melt uniformly. Place the chocolate and coconut oil in a medium bowl and set it aside.
  • Heat the coconut cream or coconut milk in a small saucepan over medium heat until it reaches a simmer.
  • Pour the hot cream over the chocolate and coconut oil, and let the mixture sit for a couple of minutes. Then, gently stir with a silicone spatula until the chocolate is mostly melted.
  • Switch to a whisk and stir well until the chocolate mixture transforms into a velvety smooth emulsion that resembles a thick, shiny chocolate pudding. If your ganache breaks (i.e., it looks curdled or oily), you can whisk in a little bit more heated cream to reform the emulsion.
  • 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 coconut 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. Wear disposable gloves if you want to keep your hands clean and don’t freak out if some of the truffles are misshapen—it’s just candy, people.
  • Coat each truffle in the toasted coconut or cocoa and sift the excess through your fingers. Enjoy!

Video

Notes

  • 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.

Nutrition

Calories: 74kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Fiber: 1g | Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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15 Comments

  1. To lower the sugar content, is there sweetener you can suggest and I can test it out? I prefer to use 90% chocolate.

  2. 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!

    1. 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!

  3. 5 stars
    I love these but they are a bit messy to make. I made a few changes. I use chocolate chips so no need to cut the chocolate. I put the pudding stage into silicone molds. No mess no fuss just delicious truffles!