Rich and decadent paleo chocolate truffles have a coconut milk-based chocolate ganache filling and an indulgent dark chocolate shell. Bottom line, these truffles are a chocolate-lovers dream come true! Made with only a few simple, clean ingredients, they make the perfect dessert everyone will love.
Chocolate Paleo Espresso Truffles
Okay…guys….I’m just going to start by telling you how freakin’ delicious these paleo chocolate truffles are. Like, if I could marry them, I totally would no questions asked (sorry Stephen). We’ve already established that I’m a huge chocolate fan girl (proof 1 and proof 2 and proof 3). But THESE BABIES, man oh man, they are a chocoholic’s heaven. I’m not kidding, you could pop 3 in your mouth and not even realize it. You may be in a chocolate coma but hey, life is short, eat chocolate.
How to Make these Chocolate Truffles
Step 1 - melt the chocolate and coconut cream
This is what makes up the filling. It's a simple vegan chocolate ganache. First, heat the coconut cream in a skillet until it's liquid and runny. Then pour it into a mixing bowl with the chopped chocolate. Stir until the chocolate is fully melted. Place the bowl in the fridge for at least 2 hours to firm up.
Step 2 - roll the chocolate ganache into small balls
This part needs to be done quickly. Take a small cookie scoop and scoop small balls of the ganache. Roll in between your hands to smooth out the balls as best as possible. Place on a baking sheet lined with parchment paper. Return the baking sheet to the fridge to keep the balls cold and firm.
Step 3 - dip truffle balls in melted chocolate
While the truffle balls are firming back up in the fridge, melt dark chocolate. This is best done in a double-boiler. You can use a makeshift version by placing a small skillet with your chocolate on top of a pot with a little bit of simmering water and stirring continuously. You want your chocolate to be velvety smooth and thin. Add some coconut oil to the chocolate to thin need be. Transfer the melted chocolate to a shallow bowl and use a fork or a candy utensil to dip each ball in chocolate.
Transfer the truffles back to the baking sheet and place in the fridge for the chocolate shell to set. This should take about half an hour.
The Best Part About These Paleo Espresso Chocolate Truffles
• They’re covered in a luscious coat of vegan chocolate. This one is my go-to vegan chocolate bar but you can also make your own really easily. Just use a 100% cacao chocolate bar (you can probably find one in your local grocery store). Add a little extra coconut sugar to your mixture to provide some sweetness.
• The espresso chocolate ganache in the middle. It’s to die for. I could eat the ganache by itself (may or may not have swiped a couple spoonfuls when testing this recipe. Sorry not sorry. It’s also super easy to make. We simply pour our warm coconut milk and espresso mixture over chopped chocolate. Then stir until it becomes this velvety smooth texture that is AHHmazing.
• They’re paleo-friendly, vegan, and dairy-free. Yes, these babies are on the health-ier side when it comes to chocolaty desserts. With only a few simple and wholesome ingredients they’re not only easy to make but they also make ya feel just a tad be less guilty about shoveling multiple in your mouth in a very short time period.
• These truffles are a crowd pleaser. Need a dessert to bring to a gathering? EVERYONE loves chocolate so this is a safe bet. Plus, these guys look super fancy so you’re sure to be the hit of the party!
Want More Chocolate?Print
Rich and decadent paleo chocolate truffles have a coconut milk-based chocolate ganache filling and an indulgent dark chocolate shell.. Bottom line, these truffles are a chocolate-lovers dream come true! Made with only a few simple, clean ingredients, they make the perfect dessert everyone will love.
- 1 13-oz can coconut cream
- 3 Tbsp espresso or strong coffee
- 1 tp espresso grounds (optional)
- 1 tsp vanilla
- 1- 2 Tbsp coconut sugar (optional)
- 2 4-oz dark chocolate baking bars, divided and chopped
- Heat a skillet over low heat and add the coconut cream, stirring continuously until the cream is melted then remove from heat. While the skillet is still hot, add the espresso , espresso grounds, vanilla, and coconut sugar and stir until dissolved
- Pour mixture into a bowl with one of the chopped chocolate bars. Stir until the chocolate is melted and the mixture is thin and smooth. Place in the refrigerator for at least two hours to allow it to thicken
- Remove the bowl from the fridge and quickly roll the mixture into golf-ball sized shapes with your hands (they will get messy). Use a melon-baller or small cookie dough scoop to make sure they are all the same sizePlace the truffle balls on a baking sheet lined with parchment paper and place it back in the fridge to firm up. Prepare the chocolate shell in the meantime
- Melt the other chocolate bar using a double-boiler or a makeshift version by placing a small pot with your chocolate on top of a larger pot with simmering water and stirring continuously. Pour chocolate into a shallow bowl. Carefully dip each ball into the melted chocolate using a fork or a candy utensil. Place the truffles back on the cookie sheet and refrigerate for another 20-ish minutes until the chocolate shell sets
- Enjoy immediately or store in an air-tight container in the fridge for up to a week
Keywords: Chocolate Truffles, Espresso Truffles, Healthy Truffles, Vegan, Glutenfree