These Chocolate Truffles are a crowd-pleasing treat and make excellent gifts (especially for those who don’t believe eating healthy can be delicious and satisfy your sweet tooth every once in a while). This version is vegan, gluten-free, and has the benefits of coconut oil (including medium-chain triglycerides and lauric acid). If you’re on one of my programs, I recommend waiting until you’re in the Transition Phase to enjoy these treats. Click here to view the PDF version.
Chocolate Truffles with Coconut Oil
- 12 ounces unsweetened dark chocolate, chopped
- ¼ cup Nutiva Virgin Coconut Oil
- ¾ cup coconut milk (full fat) or coconut cream
- 1 teaspoon alcohol-free vanilla extract
- ¼ teaspoon sea salt
- Stevia, honey or maple syrup to taste
- For the coating:
- ½ cup cocoa powder OR coconut flakes OR slivered almonds (optional)
Using a double boiler, melt the chocolate and coconut oil together, stirring continuously. Add the coconut milk and whisk until smooth.
Remove from heat, then add the vanilla, salt, and a little bit of the recommended sweetener.
Chill mixture for 2 hours or until set.
Using a tablespoon, scoop a spoonful of the mixture, roll into a ball and then roll in coating of your choice.
Return finished truffles to the refrigerator and chill truffles for at least 10 minutes, then serve.
Store in a cool place.
Nutritional analysis per serving (per 1 serving without sweetener or coating)
Calories 96 • Fat 10 g • Fiber 6.9 g • Protein 2 g • Carbohydrate 5 g • Sodium 22 mg