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 (Grain Free, Diary Free, Paleo, Primal, Gluten Free)
You can add different extracts to the truffles to change the flavor. One of my favorites is almond extract. Makes about twenty-four 1 1/2” truffles.
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.
Directions:
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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{ 21 comments… read them below or add one }
I’m thinking about making these, but what makes them amaretto?
Sorry. That was a typo.
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!
lovely truffles Carrie!
These sound so lovely! Awesome idea!
Have a wonderful Christmas with friends and family and food! xxx
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
Merry Christmas Carrie! All my best to your husband and your beautiful girls! Here’s to a great 2013!
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.
are you using cocoa powder that already has added sugar? if using raw cacao powder, do I need to add sweetener?
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.
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.
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?
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!
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?
Thanks
Justine
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!
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.
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!
Organic chocolate is amazing! I typically don’t like the dark but even organic dark chocolate is a great treat.
Nothing like healthy chocolate sweets!
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!
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