Monday, November 11, 2013

Coconut Milk Chocolate Truffles (Paleo)

So I have never actually made chocolate before, or candy, but I found this recipe in the Paleo Indulgences book that I bought, and thought I would try it out. They turned out wonderful! Creamy, rich, and definitely indulgent. They lasted me for a couple weeks and were perfect for satisfying my sweet tooth (without refined sugar). I love the flavor of coconut so I topped a few of them with coconut and it gave it an excellent flavor boost as well as a crunch. You could also do the same thing with crushed nuts. If you are a chocolate lover, don't hesitate for a second when deciding if you should make these. They will be a huge success in your house ;) Enjoy!

Coconut Milk Chocolate Truffles (Paleo)

1/3 cup full-fat coconut milk
4 oz dark chocolate, chopped
2 oz unsweetened dark chocolate, chopped
1/4 tsp pure almond extract
1/2 tsp pure vanilla extract

TOPPINGS (ideas)
Unsweetened cocoa powder
Finely shredded unsweetened coconut
Finely chopped nuts
Pinch of cayenne 

  1. Heat coconut milk in a medium saucepan over medium heat until its starts to bubble around the edges of the pan. Remove from heat.
  2. Add both chocolates and both extracts and let mixtures sit for a few seconds to allow the chocolate to melt. Whisk until smooth.
  3. Put in refridgerator until firm, probably 45min to an hour
  4. Use a melon scooper to make into balls
  5. Roll the balls in desired topping and EAT UP!


  1. how many truffles did you get out of this?

  2. Hey, these look delicious!
    Just one question though.. The recipe mentions:
    4 oz dark chocolate, chopped
    2 oz unsweetened dark chocolate, chopped
    What are the differences between these 2 chocolates? Is the 4oz sweetened chocolate, and if so what is it sweetened with (or what brand do you use)?
    I normally only use 100% chocolate..
    Thanks :)

    1. Hi there! The difference between sweetened and unsweetened dark chocolate is that unsweetened is pure chocolate liquor mixed with some form of fat and sweetened is produced by adding fat and sugar to cocoa. I like to use dark chocolate because it is a lot of times healthier as well as has no milk (and Im lactose intolerant). Dark chocolate is also good for baking because it is thicker and often includes vanilla and an emulsifier, to keep the chocolate as smooth as possible. The recipe calls for both sweetened and unsweetened to balance out the sweetness because the inside cookie part is already pretty sweet. You can use any type of brand for dark chocolate really, whatever you like. I use 74% cocao dark chocolate from Trader Joes because I like the taste and it is also really cheap. Hope this helps! Thanks for checking out my blog :)