These dairy free Chocolate Truffles are rich and creamy, with a melt-in-your-mouth center coated in a crisp chocolate shell. They’re really quick and easy to make, requiring only a few ingredients, and did I mention they are suitable for Keto, Paleo, and vegan diets.
Better – and Healthier – than your traditional truffles!
Traditionally chocolate truffles are a chocolate candy that has a creamy ganache filling (melted chocolate and cream) and is rolled or coated in a topping of your choice – such as chocolate, nuts, coconut, sprinkles, or cocoa powder.
These truffles have all the decadence of traditional truffles but without the dairy, added sugar, or guilt!
They really only require 3 simple ingredients:
I’ve added some liquid stevia for added sweetness and coconut oil to the chocolate shell to help make the chocolate coating easy to use.
I prefer very dark chocolate. 85% or more that is stevia sweetened is ideal for me!
Whichever brand you choose, make sure to choose high-quality dark chocolate that you love! One brand that’s usually easy to find is Lily’s, which you can find on Thrive Market!
The flavor of these Keto chocolate truffles really does depend on the chocolate and nut butter you use so go ahead and choose your favorites!
The Creamy Ganache Center
These low carb, dairy free chocolate truffles have a smooth and creamy ganache center that is very versatile because you get to choose the flavor of nut butter that you add.
You can use:
- almond butter
- peanut butter
- cashew butter
- Pili nut butter
- hazelnut butter
- or sun butter for a nut free option!
All you’ll do it melt together your favorite dark chocolate and the coconut cream (only using the hard part, chilling the can in the fridge overnight is the best way to ensure this), then stir in your nut butter for flavor.
Just be careful not to heat the chocolate too fast and make sure there is no water in the pot or it can get hard and lumpy.
If you have a double boiler, that’s the best option!
I just make my own double boiler by using a stainless steel or glass bowl and setting it on top of a small pot with a little hot water in it on the stove over low heat.
After you have your creamy center, pour it into a flat bottom, 8×8 baking dish or Tupperware and place it in the freezer for around 30 minutes or the fridge for least an hour, until completely cooled and solid.
Then you’ll just cut it up into small squares and roll into perfect little balls.
The Crisp Chocolate Coating
Rolling the balls in the chocolate coating is much easier than you might think, plus it’s my favorite topping for these truffles.
For the coating or chocolate shell, you’ll just melt together 1 cup of chopped dark chocolate, or dark chocolate chips, and 1 tbsp. coconut oil.
Again, you can use a double boiler for this or make your own.
You’ll want to make sure the truffle balls you rolled are firm enough so its best to place them back in the fridge after rolling them for 30 minutes or until firm enough to handle.
They may still be firm enough without this extra step too, and if they are not firming up as much as you’d like, feel free to place them in the freezer to speed up the process.
I have found it’s easiest to use 2 spoons or forks to dip and roll the ganache centers in the melted chocolate coating. Just do one or two at a time covering completely.
Then place them back on the parchment paper and refrigerate or freeze briefly.
More Truffle Coating Options
As I already mentioned above, my favorite coating for these truffles is dark chocolate.
The hard chocolate shell with a smooth and creamy inside is to die for in my book!
However, there are tons of other options for rolling these little decadent balls in and you can also sprinkle some of these right on top of the chocolate coating before it hardens.
Here are some other options to choose from:
- Finely chopped macadamia nuts or Pili nuts
- Unsweetened shredded coconut
- Finely chopped pecans, cashews, or any nut or seed of choice
- Cacao powder
- Matcha powder
- Sea salt
As you can see, these truffles are open to variation and are truly an easy recipe that can be made to taste! It’s also a great recipe to use up what you have on hand to make a tasty treat that’s good any time of day!
Be sure you comment below if you try these recipes OR share them on Instagram with the hashtag #purehealthtransitions!
Chocolate Truffles (Keto, Paleo, vegan, dairy free, sugar free)
Rich and creamy nut butter truffles with dark chocolate and coconut cream
Servings: 24 Truffles
- 1 cup dark chocolate chocolate chips, 85-100% dark or stevia sweetened
- 1/3 cup coconut cream
- 1/3 cup nut butter of choice almond , cashew, pilinut, tigernut, peanut
- 2 tbsp. coconut oil
- 1/8 tsp salt
- 1/8 tsp liquid stevia or 2-3 tbsp. swerve confectioners (as needed for taste)
In a medium saucepan on low heat, combine the chocolate, coconut cream and coconut oil (you can use a double boiler method for this step as well) stir constantly as the chocolate melts to combine.
Once mixture is perfectly smooth remove from heat.
Stir in the nut butter of choice, salt, and stevia, and mix until very smooth.
Refrigerate this mixture for about 30 minutes until it’s firm enough to roll into balls.
Prepare a baking sheet by lining with parchment paper. Roll mixture into balls (work quickly since things get messy or do half the mixture at a time) and place on parchment.
Chill the rolled truffles for about 15-20 minutes while you prepare the chocolate coating.
Place the chopped dark chocolate or chocolate chips in a stainless steel or glass bowl with the coconut oil. Place on top of a small sauce pan with 1-2 inches of hot water. Place on the stove over low heat stirring constantly until fully melted.
Remove the bowl from the pot and let it to cool just a minute or two before dipping.
Dip each truffle in the melted chocolate using two spoons and place back on the baking sheet. Repeat for all truffles.
Sprinkle with any toppings of your choice, see notes for options. Then chill for another 15-20 minutes until the chocolate coating is firm.
Indulge immediately or store in an airtight container in the refrigerator for up to two weeks.
Finely chopped macadamia nuts
Shredded unsweetened coconut
Finely chopped pecans, cashews, or any nut or seed of choice
Sea salt Leftover truffles can be stored in an airtight container in the fridge for 2-3 weeks or in kept the freezer for up to 6 months. If stored in the freezer, allow the truffles to set on the counter to thaw out before indulging.
Calories: 119kcal | Carbohydrates: 5g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 135mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg
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