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Chocolate Truffles with Coconut Oil

Chocolate Truffles with Coconut Oil

  • Ready In 2 1/2 hours (with chilling time)
  • Serves 24 truffles

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.

  • 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)

Step 1

Using a double boiler, melt the chocolate and coconut oil together, stirring continuously. Add the coconut milk and whisk until smooth.

Step 2

Remove from heat, then add the vanilla, salt, and a little bit of the recommended sweetener.

Step 3

Chill mixture for 2 hours or until set.

Step 4

Using a tablespoon, scoop a spoonful of the mixture, roll into a ball and then roll in coating of your choice.

Step 5

Return finished truffles to the refrigerator and chill truffles for at least 10 minutes, then serve.

Step 6

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

Mark Hyman MD is the Head of Strategy and Innovation, Cleveland Clinic Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.