Paleo Vegan Double Chocolate Truffles
User Reviews
5
Paleo Vegan Double Chocolate Truffles
Description
Get the Recipe: Paleo Vegan Double Chocolate Truffles fuse pitted Medjool dates with cocoa powder, vanilla extract, and melted coconut oil, blended into a smooth paste. This paste is shaped into small balls, chilled until firm, then dipped in melted dark chocolate mixed with coconut oil to create a glossy coating. The option to sprinkle sea salt or roll in cocoa powder allows for subtle flavor contrasts. These truffles achieve a firm, smooth texture from freezing, offering bite-sized, indulgent chocolates without dairy or refined sugars.
The dates provide natural sweetness and chewiness, contrasted by the crisp chocolate shell once frozen. The coconut oil helps with both binding the truffle base and creating a smooth chocolate coating. Melting chocolate carefully in increments preserves texture and gloss.
This recipe suits those seeking a vegan, paleo-friendly snack with chocolate intensity and a fudgy bite. They keep up to two weeks in the fridge or several months frozen, making them easy to store or serve on demand.
Blending until no chunks remain is essential for a smooth truffle interior. Freeze the balls before dipping to help the chocolate set quickly. Use dairy-free chocolate chips to retain paleo and vegan compliance.
Ingredients
- 12 ounce date about 1 1/2 cups, Medjool, pitted
- 1/3 cup cocoa powder
- 1 tsp vanilla extract
- 1/4 cup coconut oil melted
Coating
- 1 cup dark chocolate chips
- 1 tsp coconut oil
- salt to garnish, sea salt
Instructions
- First, add pitted dates, cocoa powder, vanilla and melted coconut oil to a high speed blender or food processor.
- Blend until mixture resembles a paste.
- Using a small cookie scoop, scoop balls of dough onto a parchment lined baking sheet. Roll dough between palms to create little spheres.
- Place pan in freezer for 10 minutes.
- Meanwhile, add chocolate and coconut oil to a microwave safe dish. Microwave in 30 seconds increments until melted, stopping to stir between each increment.
- Remove pan from freezer. Using tongs, dip each ball of dough into melted chocolate until completely covered. Place coated truffle back onto the baking sheet.
- Continue for remaining dough. Sprinkle each with sea salt if desired.
- If desired, roll some balls of dough into cocoa powder instead of melted chocolate.
- Return pan to the freezer for at least 10 minutes or until chocolate coating has hardened.
Notes
- Blend until the mixture is fully smooth and sticky with no date chunks.
- Freeze the truffle balls first to help the chocolate coating set properly.
- Use dairy-free chocolate chips to keep the recipe vegan and paleo compliant.
- Store finished truffles in the fridge for up to 2 weeks or freeze for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15truffles
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Sodium | 1mg | 0% |
| Potassium | 178mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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