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A closeup of a plate filled with Nom Nom Paleo vegan chocolate truffles topped with cocoa powder or toasted shredded coconut.
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5 from 12 votes

Nom Nom Chocolate 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!
Cook Time30 minutes
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate, dessert, gluten-free, paleo, Primal, Vegan, Vegetarian
Servings: 36 truffles
Author: Michelle Tam

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

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