The Holidays are upon us! ‘Tis the season of family, sweets, and gifts. Our Paleo Dark Chocolate Truffles are a healthier alternative to the usual baked goods that don’t make me feel like I’m missing out on the seasonal treats.

Table of Contents
- This recipe is…
- Why You’ll Love This Recipe
- Chocolate Truffles Recipe Ingredients
- Recipe Variations and Modifications
- How to Make Chocolate Truffles
- Chocolate Truffle Recipe Tips
- How to Serve Chocolate Truffles
- How to Store
- Frequently Asked Questions
- More Holiday Dessert Recipes
- Paleo Dark Chocolate Truffles Recipe
This recipe is…
My to-gift list is usually much longer than my budget allows. A simple and budget-friendly way of showing my love during the holidays is with homemade treats like White Chocolate Peppermint Icebox Cookies, Thumbprint Cookies, Muddy Buddies (AKA “Puppy Chow”), and Spiked Caramel Sauce.
And although they’re not strictly paleo (there’s some sugar in the dark chocolate), these delicious little truffles also make for excellent gifts. Pop a few in a cute little cardboard box, tie with a ribbon, and finito! Your friends, coworkers, and family will be both touched and impressed by your incredible health-minded culinary talents.
I like to add a little light chili powder and a pinch of kosher salt to the truffles. It takes some of the edge off the sweetness and highlights the chocolate flavor.
To finish the candies, roll them in your favorite toppings. My top three were crushed pecans, toasted unsweetened coconut, and unsweetened cocoa powder. Enjoy!
Why You’ll Love This Recipe
- One batch makes 3 dozen chocolate truffles!
- Mix and match 3 different topping options, or play around with your own
- Perfect for making ahead and holiday gifting!
- Takes just 15 minutes of prep
Chocolate Truffles Recipe Ingredients
Here’s everything you’ll need to make 3 dozen of these delicious, chocolatey treats. Find ingredient notes (including substitutions and swaps) below.
- Dark chocolate – 10 oz. dark chocolate (70% or higher)
- Coconut oil – 3 tablespoons coconut oil
- Coconut milk – 1 cup full-fat coconut milk
- Chili powder – 1 teaspoon chili powder
- Salt – 1 teaspoon kosher salt
- Coconut flakes – Unsweetened toasted coconut flakes or shreds
- Pecans – Crushed pecans (optional)
- Cocoa powder – Unsweetened cocoa powder
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
Here are some easy ways to customize this recipe to what you have on hand.
- Nuts – you could use pretty much any roasted nut here instead of pecans. Toasted hazelnuts, cashews, and walnuts would all taste great!
- Mix it up – check you pantry for some other topping options, like crushed candy canes or toffee pieces.
How to Make Chocolate Truffles
It only takes 15 minutes of prep to whip up a big batch of these addictive truffles.
Step 1: Finely chop the dark chocolate and place in a bowl.
Add the coconut oil to the dark chocolate.
Step 2: Heat up the coconut milk for about 1 minute in the microwave. Pour into the bowl with the chocolate and coconut oil.
Stir until completely melted and smooth.
Step 3: Add the chili powder and salt then stir. Put in the refrigerator for at least 4 hours so that it can harden.
Step 4: Using a melon scoop or a tablespoon, scoop out the truffles from the now-hardened mixture.
Step 5: Drop them into your toppings and roll. (Note: you may have to press the pecans and coconut into the truffles if they’re too cold.)
You can try to mold them into a sphere but don’t worry if they don’t look perfect; they’ll taste amazing.
Chocolate Truffle Recipe Tips
Forming the truffles – we used a melon baller to form the chocolate truffle mixture into balls with the least mess. Using your hands is usually much messier since the heat of your hands melts the chocolate. If you don’t have a melon baller or small cookie scoop on hand, try shaping the chocolate into balls using two tablespoons.
How to Serve Chocolate Truffles
Plate immediately, or store in the refrigerator.
How to Store
Refrigerate for up to a week. Or, if you want to make them in advance, freeze the chocolate bars without the toppings.
Frequently Asked Questions
Instead of traditional ingredients like heavy cream, we use coconut milk and coconut oil to make these vegan chocolate truffles.
Just make sure that the dark chocolate you buy is vegan too, as some can contain dairy.
More Holiday Dessert Recipes
If you tried this recipe for Paleo Dark Chocolate Truffles, or any other recipe on the Fed & Fit website, please leave a 🌟 star rating and let us know how it went in the 📝comments below!
Paleo Dark Chocolate Truffles
Ingredients
- 10 oz. Dark Chocolate, 70% or higher
- 3 tablespoons Coconut Oil, Room temperature
- 1 cup Full Fat Coconut Milk, hot
- 1 teaspoon Light Chili Powder
- 1 teaspoon Kosher Salt
- Optional:Unsweetened Toasted Coconut
- Crushed Pecans
- Unsweetened Coco Powder
Instructions
- Finely chop the dark chocolate and place in a bowl.
- Drop the coconut oil in with the dark chocolate.
- Heat up the coconut milk for about 1 minute in the microwave.
- Pour into the bowl with the chocolate and coconut oil.
- Stir until completely melted and smooth.
- Add the chili powder and salt then stir.
- Put in the refrigerator for at least 4 hours so that it can harden.
- Using a melon scoop or a tablespoon, scoop out the truffles from the now-hardened mixture.
- Drop them into your toppings and roll.
- (Note: you may have to press the pecans and coconut into the truffles if they’re too cold.)
- You can try to mold them into a sphere but don’t worry if they don’t look perfect; they’ll taste amazing.
- Plate immediately or store in the refrigerator for a couple days.
- You can freeze them (without toppings) if you want to make them in advance.
- Enjoy!
Is the coconut milk the type typically found in a can? As opposed to the coconut milk that comes in a milk carton.
I’m going to give this a go.
Awesome! Let me know what you think.
My first attempt did not go so well, but my second was a great success.
Originally I did not allow all the dark Chocalates to melt while I stirred. I think the coconut milk was not hot enough. The second go-around a p,aced the bowl over boiling water to allow for more consistent heat.
Thanks for sharing the recipe.
Of course! I made the same mistake when I was testing the recipe. Sorry I didn’t head off your doing the same! Really glad you liked them.