Paleo Dark Chocolate Truffles
Completely avoiding all baked goods may be near impossible this time of year; as such, I like to arm myself with healthier alternatives that don’t make me feel like I’m missing out on the seasonal treats.
Servings: 36 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!
Nutrition
Calories: 69kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 0.2mg | Sodium: 68mg | Potassium: 71mg | Fiber: 1g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 1mg