Chocolate Truffles (Grain Free, Dairy Free, Paleo)

by Deliciously Organic on December 21, 2012

Chocolate Truffles via DeliciouslyOrganic.net #paleo

Christmas is in the air! Hymns and carols serenade us as I pack foods for family. My giddy girls complete the joyous process of their last few weeks – carefully finding and wrapping gifts for friends and family members. I hope you all have a wonderful holiday season with your family and friends. I’m excited for 2013 (we have some exciting things planned here at Deliciously Organic!) and the opportunity to continue walking along this journey of healthy eating and living.

Merry Christmas from my family to yours.

Chocolate Truffles via DeliciouslyOrganic.net #paleo


Chocolate Truffles (Grain Free, Dairy Free, Paleo)

Serving Size: Makes about twenty-four 1 1/2” truffles.

Chocolate Truffles (Grain Free, Dairy Free, Paleo)

You can add different extracts to the truffles to change the flavor. One of my favorites is almond extract.


    For the truffles:

  • 1/2 cup coconut milk
  • 4 tablespoons butter or coconut oil
  • 1 pound semisweet chocolate - at least 60% cocoa (I used Enjoy Life Chocolate Chips)

  • 1 tablespoon vanilla extract
  • 3/4 cup cocoa powder, chopped almonds, shredded coconut, etc.


Place coconut milk, butter (or coconut oil) and chocolate chips in a medium saucepan over medium heat. Stir occasionally and cook until chocolate is melted. Remove from heat. Stir in vanilla until smooth. Pour chocolate mixture into a loaf pan. Chill until firm, about 4-6 hours. Scoop chocolate with a spoon and roll into balls using your hands. Roll in cocoa powder. Chill until ready to serve.

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{ 23 comments… read them below or add one }

Donna Smith December 21, 2012 at 8:35 am

I’m thinking about making these, but what makes them amaretto?


Deliciously Organic December 21, 2012 at 9:16 am

Sorry. That was a typo. :)


Kristin December 21, 2012 at 8:35 am

These look amazing! Can’t wait to try them – they look like a great replacement for the naughty crushed Oreos/cream cheese truffles I ate in my pre-organic days. :) Yum!


Marla December 21, 2012 at 8:40 am

lovely truffles Carrie!


Katrina @ Warm Vanilla Sugar December 21, 2012 at 9:53 am

These sound so lovely! Awesome idea!


Lucy Lean December 21, 2012 at 12:45 pm

Have a wonderful Christmas with friends and family and food! xxx


Brittany December 21, 2012 at 1:02 pm

I was going to be making truffles this weekend for the neighborhood folks and I am super excited to give these a whirl. Not to mention that these are actually good for you! Can’t go wrong with that! Thanks for sharing! Brittany


Brooke @ Food Woolf December 21, 2012 at 9:36 pm

Merry Christmas Carrie! All my best to your husband and your beautiful girls! Here’s to a great 2013!


Kristi Rimkus December 23, 2012 at 8:53 am

These are perfect for my dairy and wheat free daughter-in-law. I’m off to the store to pick up ingredients so I can make her a special Christmas Day chocolaty treat.


Justine Tullier December 23, 2012 at 10:55 am

are you using cocoa powder that already has added sugar? if using raw cacao powder, do I need to add sweetener?


Rachel December 24, 2012 at 12:06 am

These just didn’t turn out for us… we tried 3 times. We used coconut milk and coconut oil with lindt chocolate the first time, and the cocoa butter separated and made an oily mess. The second time we used heavy cream, butter and chocolate chips… turned out like a really melty fudge. The last time we did cream, butter and chocolate chips again and tried heating it longer. Still like fudge, couldn’t roll it.

The closest we got was the first batch but the oil separating made it a complete waste.

Sad. :(


Deliciously Organic December 26, 2012 at 12:36 pm

I’m sorry to hear it didn’t turn out. Were you using semisweet chocolate? I know Lindt chocolate has the highest amount of butterfat so that might have been the issue. Also, what brand of coconut milk did you use? I haven’t tested this recipe with heavy cream, so I can’t say what the outcome might be.


justine December 26, 2012 at 8:08 pm

I can see what Rachel is saying. After several hours of chilling, I started to roll the balls and soon, it was like a fudge and I kept having to wipe my hands in order to get them to roll like balls. I also noticed that the top layer of the chocolate mixture that I was scooping from did okay as long as I kept my hands clean….but the bottom layer was still too fudgy. So after doing the top layer, I put the loaf pan in the freezer for about 15/20 minutes and did the bottom later. I brought these to a dinner and everyone LOVED them! After they had been out for awhile, they started to get mushy. The TASTE is AMAZING and theyre best straight from the fridge.

Im not sure where Rachel lives but could it possibly be that because I live in Florida, the temp was just too hot for the consistency to turn out right?


Deliciously Organic December 28, 2012 at 6:42 am

Thanks for the feedback. If the chocolate mixture isn’t chilled until firm, then the consistency will be too fudgy to roll. I used a spoon to scoop out the chocolate and then quickly rolled with my hands. I then put them in the fridge until ready to serve. You’re right, they are best served chilled. I think as long as you don’t overheat the chocolate (causing it to separate), chill the chocolate until firm and then store the truffles in the fridge until ready to serve, then they should turn out as intended. I’m glad your friends enjoyed them!


justine December 24, 2012 at 11:14 am

I thought I left a comment but, I dont see it….I was wondering if I have to add any more sweetener if Im using raw cacao powder?



justine December 24, 2012 at 11:16 am

nevermind…. I just read the instructions. I see that the 3/4 cup cocoa is for the toppings…..that the chocolate you melt is plenty sweet enough for the truffles! :)


Deliciously Organic December 26, 2012 at 12:37 pm

Sorry for the delayed response. I’ve been on vacation with the family. :) Yes, the cocoa is unsweetened and for the outside of the truffles.


justine December 24, 2012 at 11:25 am

Rachel, how long did you chill it? Maybe chill it longer? With the way that coconut oil/butter and chocolate works, its bound to get harder in the fridge at SOME point! 😉


Jannifer @ iGOZEN December 26, 2012 at 9:13 am

Organic chocolate is amazing! I typically don’t like the dark but even organic dark chocolate is a great treat.


Emily December 28, 2012 at 10:24 am

Nothing like healthy chocolate sweets! :)


Allison March 11, 2013 at 5:01 pm

I made this recipe for a group of friends last weekend and they were a huge hit! My fiance is lactose intolerant so I love trying out your recipes with coconut milk :)

I had the same issue as a few others- my chocolate didn’t completely set. Every single sloppy truffle was still gobbled down! I think I’ll try again with more chocolate and see if that does the trick. I have a bad habit of eyeballing measurements.

Thanks for all of the great recipes!


Rebekah @ Naturally Blessed Mama April 20, 2015 at 10:14 am

Do you think I could use cashew or almond milk in place of the coconut milk? Thanks for posting this! They look delicious!


Deliciously Organic April 21, 2015 at 6:48 am

I haven’t tried it so I can’t say for sure. If you try another milk, I’d use a thick cashew milk that’s closer to the consistency of canned coconut milk.


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