These Paleo Chocolate Truffles are a sweet, guilt-free treat with a soft, creamy center and a crisp chocolate coating—perfect for a paleo dessert craving.
Paleo Chocolate Truffles
These Paleo Chocolate Truffles started as a thick, spoonable paleo hot fudge that I realized would set into the same creamy consistency as truffle filling. When you’re craving a small, intensely chocolatey bite but don’t want a full dessert, these truffles fit the bill. They are rich, smooth, and naturally sweetened for a satisfying treat that keeps well refrigerated and can be customized with different coatings.
The first time I scooped a spoonful from the jar I noticed it had the same consistency as truffle ganache before shaping. After chilling and rolling, the mixture formed bite-sized truffles that held their shape at room temperature with a delightful melt-in-your-mouth texture. Since then I’ve made this several times and always come back to the contrast of a crisp chocolate shell and a velvety center.
If you prefer less work, skip the dipped shell and roll the truffles in unsweetened shredded coconut or cocoa/cacao powder. Both options are delicious and keep the treats paleo-friendly.
These truffles are easy to make and store well in the refrigerator. They make a great gift, party treat, or an everyday indulgence when you want something chocolatey but simple. The recipe is flexible—use dairy-free substitutions where needed to keep it fully plant-based and allergy-friendly.
Below is the full recipe with ingredients, step-by-step instructions, and notes for variations and storage.
Paleo Chocolate Truffles
Ingredients
For the Truffles:
- 2 C Paleo-friendly chocolate chips (enjoy-life mini chips recommended)
- 1 C full-fat canned coconut milk
- 2 Tbsp ghee* (or coconut oil for dairy-free)
- 1/4 C coconut palm sugar or maple sugar
- 1 tsp vanilla extract
For the Coating:
- 1 1/2 cups Paleo-friendly chocolate chips
- 2 tsp coconut oil
- unsweetened shredded coconut (optional)
- cocoa/cacao powder (optional)
Instructions
To prepare the truffles:
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Combine the chocolate chips, coconut milk, ghee (or coconut oil), and coconut palm sugar in a medium saucepan. Warm over low heat, stirring often, until the chocolate is fully melted and the mixture is smooth.
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Remove from heat and stir in the vanilla. Pour the mixture into a glass bowl or an 8×8 glass pan. Let cool to room temperature, then refrigerate until completely chilled, about 2 hours.
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Scoop chilled chocolate by tablespoonfuls onto a wax paper–lined baking sheet. This will yield about 20–24 truffles depending on size.
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Freeze the scooped truffles for 30 minutes, then quickly shape them into smooth round balls. Return to the freezer while you prepare the coating.
To make the chocolate coating:
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Place 1 1/2 cups chocolate chips and 2 teaspoons coconut oil in a microwave-safe bowl. Melt at 50% power for 1 minute, stir, then continue in 20-second bursts at 50% power, stirring between intervals, until smooth. You can also melt gently over a double boiler.
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Dip each truffle into the melted chocolate, allowing excess to drip off, and return to the wax-paper-lined sheet. Once all truffles are coated, refrigerate until the coating hardens. Store finished truffles in an airtight container in the refrigerator and bring to room temperature briefly before serving if desired.
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Alternatively, roll chilled truffles in unsweetened cocoa/cacao powder or shredded coconut instead of dipping.
Notes
Nutrition Information
Disclaimers
Nutrition facts are estimates and may not be exact. If you have specific dietary needs, consult a nutritionist or healthcare professional.