Easy Chocolate Truffles Recipe – Gluten-free, Vegan, Dairy-free, Paleo & Keto

For a Valentine’s Day twist on the classic chocolate truffle recipe, you can add a few drops of strawberry or raspberry extract to the mixture for a fruity flavor. You can also roll the truffles in pink or red colored cocoa powder or chopped nuts. Another option is to dip the truffles in melted white chocolate and then decorate with red and pink sprinkles or drizzle with red and pink chocolate. You can also make heart shape truffles using heart shaped cookie cutters. You can also mold the truffles into different shapes using silicone molds, such as hearts or lips. These truffles make a perfect gift for your loved one on Valentine’s Day.

These Chocolate Truffles are easy to make, requiring only a few ingredients and minimal preparation time. They are naturally sweetened and coated with rich chocolate, making for a delicious and healthy holiday treat. The recipe is suitable for various dietary restrictions, including gluten-free, vegan, dairy-free, paleo, and low-carb/keto options.

This is a recipe for a healthier version of truffles, which are typically small, round candies with a chocolate coating and sweet ganache filling. These truffles are made with better-for-you ingredients, elevating an already delicious dessert to the next level.

The ingredients for this recipe are simple and straightforward, with the main ingredients being 4 items, plus vanilla and salt for extra flavor. The 2-ingredient chocolate coating surrounds a creamy, mouth-watering chocolate center.

The recipe calls for Dairy-Free Chopped Chocolate or Dairy-Free Chocolate Gems, Coconut cream, Cashew Butter, and Maple Syrup (or a low-carb sweetener for keto version). Vanilla extract and sea salt are optional but highly recommended for maximum deliciousness. The chocolate coating is made with Dairy-Free Chocolate Chips, and Coconut oil.

The recipe is easy and stress-free, requiring no oven and easy to melt chocolate on the stove or microwave. Line a baking sheet with parchment paper, melt chocolate, stir in the nut butter and sweetener, and chill in the refrigerator. The truffles are shaped, chilled in the freezer for 10-15 minutes, and then coated in chocolate. Optional toppings include Hemp seeds, Shredded coconut, Maldon salt.

HOW TO STORE HOMEMADE TRUFFLES

Leftover truffles should be stored in an airtight container in the refrigerator. They will keep well for at least a week, and you definitely want to enjoy them within 2 weeks.

IS THIS TRUFFLES RECIPE FREEZER FRIENDLY?

You can absolutely freeze your paleo truffles for extended storage, if desired. As long as you keep them in an airtight container, they should last for 2-3 months. Just thaw them overnight in the fridge when you’re ready to eat them.

MORE EASY HOLIDAY DESSERT IDEAS

In need of new holiday treats to try? These easy recipes are sure to satisfy your cravings.

These pretty pink Peppermint Frosted Brownies are better than a Christmas cake! Fudgy brownies topped with peppermint frosting and holiday sprinkles or crushed peppermint? Yes, please!
You simply can’t go wrong with these caramel-filled Turtle Cookies. Topped with a whole pecan and a light chocolate drizzle, they’re irresistable!
Speaking of pecans, these easy Pecan Snowball Cookies are another big hit during the holidays. Buttery shortbread cookies are filled with chopped pecans and coated in powdered sugar. They look just like little snowballs!

Easy Chocolate Truffles

Prep Time 10 mins
Chill Time 30 mins
Total Time 40 mins

These Easy Chocolate Truffles are rich, creamy and simple to make with just a few ingredients. You can never have too many healthy chocolate goodies during the holiday season! Gluten-free, vegan, paleo with low carb and keto options.

Course: Dessert
Cuisine: American
Keyword: christmas dessert, christmas dessert recipes, holiday dessert recipes, no bake dessert recipes, truffles recipe
Servings: 20

Ingredients

For the Truffles

1 2/3 cups chopped dairy-free quality chocolate OR chocolate gems , we like Hu’s Kitchen Gems OR Lily’s Sweets
1/2 cup coconut cream
1/3 cup creamy unsalted cashew butter , can sub with any nut butter or seed butter
1/4 cup maple syrup , for low-carb/keto, sub with Lakanto sugar-free maple syrup or yacon syrup
Optional but recommended for the best flavor
1 tsp vanilla extract
1/8 tsp fine sea salt
For the Chocolate Coating
1 cup dairy-free chocolate chips or chopped chocolate
1 tsp coconut oil
Optional toppings
hemp seeds, shredded coconut, finely chopped nuts, cacao powder, or Maldon sea salt

Instructions

Line a baking sheet with parchment paper. Set aside.

In a medium pot or over a double-boiler, combine the chocolate and coconut cream on low heat, while stirring constantly until the chocolate is melted and the mixture is smooth and combined.

Stir in the nut butter and sweetener followed by the vanilla and salt, if using and whisk until very smooth.

Chill in the refrigerator for at least 20 minutes, or until firm enough to roll into balls.

Working quickly, scoop out about 1/2 tablespoon-sized chilled truffle dough and roll it into a ball, repeating with the remaining dough. Place your truffles onto the prepared baking sheet and place the pan in the freezer for 10-15 minutes, or until firm.

Meanwhile, add chocolate and coconut oil into a heat-safe bowl and melt over a double-boiler. Or, heat in the microwave in 20 second increments, mixing well in between, until smooth.

Use a spoon to dip the truffles into the chocolate, then return them to the lined pan.

Drizzle in a zig zag any remaining chocolate overtop the truffles and top with optional toppings.

Return the pan to the fridge or freezer, for 10-15 minutes, or until the chocolate is set. Serve or store in an airtight container in the fridge or freezer.