Chocolate Truffles with Coconut Oil - Dr. Mark Hyman

Chocolate Truffles with Coconut Oil

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

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

  3. Chill mixture for 2 hours or until set.

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

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

  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

Send this to a friend