Double Chocolate Truffles (Paleo, Vegan)
These creamy, fudgy double chocolate truffles are a must-try for any chocolate lover! A rich dark chocolate fudge filling is dipped in chocolate and sprinkled with your favorite toppings. Gluten-free, dairy-free, paleo, and vegan.
Ingredients
fudge base:
1 1/2 cups dark chocolate chips or chopped dark chocolate
- 1/2 cup coconut cream
- 2 tbsp organic coconut oil
- 1/2 cup smooth almond butter
- 1 tsp pure vanilla extract
- 1/3 cup pure maple sugar or coconut sugar (coconut sugar makes it more “grainy”)
- 1/4 tsp sea salt or to taste
chocolate shell (see notes for a “from-scratch) version
- 1 1/2 cups chopped dark chocolate or dark chocolate chips
- 1 1/2 tsp coconut oil
toppings:
- Finely chopped almonds or other nuts
- Shredded coconut
Instructions
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In a medium saucepan, combine the chocolate, coconut cream and coconut oil and set heat to very low (you can use a double boiler method for this step as well) stir constantly as the chocolate melts to combine. once mixture is smooth and shiny remove from heat.
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Stir in the almond butter, maple, vanilla and salt and mix until very smooth. Refrigerate this mixture for about 15 minutes until it’s firm enough to roll into balls.
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Prepare a baking sheet by lining with parchment paper. Roll mixture into balls (try to be quick since things get messy!) and place on parchment. Chill this mixture for about 10 mins while you prepare the chocolate shell.
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Dip each truffle in the melted chocolate using a spoon and place back on the baking sheet. Repeat for all truffles. Sprinkle with chopped nuts and shredded coconut as desired, then chill for about 10 mins until chocolate is firm. Serve, or store in an airtight container in the refrigerator for up to a week. Enjoy!