Deliciously Organic

Organic, Grain Free, Gluten Free, Paleo Recipes and Thyroid Health

Chocolate Truffles (Grain Free, Dairy Free, Paleo)

These Paleo chocolate truffles will melt in your mouth! You can add different extracts to them to change the flavor.

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.

These Paleo chocolate truffles will melt in your mouth! You can add different extracts to them to change the flavor.

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.

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Ingredients

Instructions

  1. 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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30 Comments

  10. Rachel

    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. :(
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      • justine

        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?
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        • Deliciously Organic

          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!
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  16. Allison

    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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