Need a rich dessert that easy to make, tastes great and will impress your friends? Try these chocolate truffles! All while being low in sugar, free of gluten, dairy and FODMAPs? Say no more! This recipe hails from my favorite Paleo blog – Nom Nom Paleo. This site boasts recipes (and design) that is delicious to the mouth and eyes. (My graphic side loves its fun witted readability.)

Most of the recipes I feature require modification for sugar or taste buds. (Some of those Paleo folks love to pile on the honey and maple syrup.) But I usually make little changes to Nom Nom recipes. There is some “sugar” in these truffles – but the amount should be low, depending on the chocolate you use. We’re not talking Hershey’s here folks. I can go as dark as 80%. My favorites are Endangered Species, Equal Exchange and Scharffenberger. and So – with credit to her – here is my presentation of her Chocolate Truffles.

oh yeah

You need:

• 10 ounces of dark chocolate, 70% or higher (I use 72-80%)
• 3 tablespoons of coconut oil
• 1 cup of full-fat coconut milk
• 1 teaspoon vanilla extract
• unsweetened cocoa powder or other topping (to roll truffles)

my preferred ingredients

vanilla last a long time – so we don’t use imitation

Chop your chocolate till its semi-fine or if you don’t feel like chopping, use a heavy duty nut grinder. I love mine, they are cheap and come in super handy.

give the knife a rest

Add the coconut oil to the chopped chocolate.

coconut oil & chocolate

Heat the coconut milk in a pan until warm and smooth, just beginning to simmer. (Make sure you stir). Pour it over the chocolate and coconut oil.

heating coconut milk

begin stirring

Stir the ingredients until smooth and incorporated, but stir gently to prevent grainy truffles. Don’t overwork it.

ummmmm

Once fully stirred, place the chocolate mixture into your fridge to harden, 4 hours to overnight. Cover with a lid or saran wrap.

ready to go!

When ready, roll these out into small balls, dipping them in your choice of cover – cocoa powder, toasted coconut or nuts!

Store in the fridge. You can also freeze these untopped.

ready to enjoy!

Share them and prepare to hear “Damn these are good!” Even the bear loves them – (see the chocolate teeth?)

Here is the simplified recipe w/o photos for you utilitarians out there:

•     10 ounces of dark chocolate, 70% or higher (I use 72-80%)
•     3 tablespoons of coconut oil
•     1 cup of full-fat coconut milk
•     1 teaspoon vanilla extract
•     ½ cup finely shredded unsweetened coconut and/or ½ cup unsweetened cocoa (to roll truffles)

1. Chop your chocolate till its semi-fine or if you don’t feel like chopping, use a heavy duty nut grinder. I love mine, they are cheap and come in super handy.
2. Add the coconut oil to the chopped chocolate.
3. Heat the coconut milk in a pan until warm and smooth, just beginning to simmer. (Make sure you stir). Pour it over the chocolate and coconut oil.
4. Stir the ingredients until smooth and incorporated, but stir gently to prevent grainy truffles. Don’t overwork it.
5. Once fully stirred, place the chocolate mixture into your fridge to harden, 4 hours to overnight. Cover with a lid or saran wrap.
6. When ready, roll these out into small balls, dipping them in your choice of cover – cocoa powder, toasted coconut or nuts!
7. Store in the fridge. You can also freeze these untopped.