When it comes to chocolate pots de crème, there’s no messing around. These dense little cups of smooth, dark chocolate don’t pretend to be delicate or airy, and you’ll never mistake them for bland-tasting instant pudding or low-fat chocolate mousse. With just one bite, you’ll taste the message loud and clear: These bittersweet pots de crème are intensely chocolatey, decadently full-fat, and proud of it.

I rarely indulge in sweets these days, but dark chocolate is my kryptonite — so when occasion calls for it, I’ll happily whip up a batch of dairy-free chocolate pots de crème. And my favorite ways to amp up the intensity of this special treat is with a touch of cinnamon, vanilla, and ancho chile powder — a flavor combination inspired by the rich, spicy kick of traditional Mexican hot chocolate.

This recipe is foolproof, provided you don’t rush things. Yes, I know it’s virtually impossible to exercise self-restraint when it comes to chocolate, but to ensure a silky-smooth ganache, staple these three tips to your forehead:

• Be patient when forming the base custard,
• Step away from the chocolate for a full five minutes while it’s melting, and
• Stir slooowly and deliberately when combining the melted chocolate and custard.

Trust me: you’ll be rewarded for your stoic Jedi ways.

Ready to learn how to make these little pots o’ joy?

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It’s no secret that I’m a big fan of dark, dark, dark chocolate. (Back off, Paleo Police. Chocolate’s one of my only indulgences; it puts some spring in this old zombie’s step.) There are a couple of unsweetened 100% cacao bars I enjoy (like the Domori Il 100%), but my favorite bars have just a smidge of sugar to balance out the bitterness. Sadly, I’ve been disappointed by most of the 90+% cacao bars on the market. Most bars contain soy lecithin or taste too harsh or have an unpleasantly chalky texture. Or they’re too dang pricey. 

But then kismet struck.

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Happy Festivus, my peoples! In celebration of Hanukkah, I’m offering you the recipe for my special Christmas chocolate truffles. You know, for Kwanzaa.

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. That’s what I’m gonna do!

This recipe makes 36 truffles, and you’ll need:

• 10 ounces of dark chocolate, 70% or higher
• 3 tablespoons of coconut oil
• 1 cup of full-fat coconut milk
• 1 teaspoon vanilla extract
• ½ cup finely shredded unsweetened coconut and/or ½ cup unsweetened cocoa

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 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.

I know it’s been a few weeks since I last posted a new recipe, so thanks for being so patient with me while I’ve been busily cranking away on my side project. I promise you: The wait will be worth it.

Happy National Pumpkin Pie Day!