These fudgy, creamy double chocolate truffles are a must-try for any chocolate lover! A rich dark chocolate fudge filling is dipped in chocolate and sprinkled with your favorite toppings. Gluten-free, dairy-free, paleo, and vegan.
It’s February (!!) which means I get to focus my attention on chocolate!
Double chocolate, triple chocolate, ALL the chocolate. I’m guessing since you’ve landed here, you feel me on this!
Today, we’re talking truffles. Paleo, vegan, actually not terrible for your body, yet taste as decadent as anything you could imagine.
Really. My sister ate one of these last weekend and said she assumed they were NOT paleo. I, um, occasionally do serve non-paleo treats to guests 😉
Anyway, these truffles do happen to be better for you BUT they really do taste incredible.
The inside is a fudgy dark chocolate/almond butter base that is pretty incredible all on its own.
Trust me – I made three batches and 2 of them didn’t get dipped, but they’re still ridiculously irresistible!
Rich, creamy and smooth, and fudgy all at the same time. The dark chocolate shell on the outside plus the chopped nuts/coconut take it all to the next level!
They also happen to be relatively easy to throw together – the chill time isn’t too long and they roll up relatively easily, although you will get a little bit messy!
For this recipe, you will have to use either chopped dark chocolate or dark chocolate chips. I often use Enjoy Life brand, although it DOES contain cane sugar which is not technically paleo.
You can always use chopped Hue brand dark chocolate bars (coconut sugar) for a truly paleo option, or Lillys dark chocolate chips for a stevia sweetened option.
It’s completely up to you.
I also have a recipe for a homemade paleo chocolate shell that you can use for dipping, if you prefer homemade to store bought chocolate.
Whether it’s for Valentines Day or just a Saturday night home watching movies on the couch, these truffles are going to make you smile.
Make them whenever a serious chocolate craving hits and I promise you’ll thank me after the first bite!
Let’s grab our favorite dark chocolate (plus the rest of the ingredients), possibly an apron (so many chocolate stains!) and get ready for double chocolate truffle bliss.
It’s happening now – let’s go!
Double Chocolate Truffles {Paleo, Vegan}
Double Chocolate Truffles (Paleo, Vegan)
Ingredients
Fudge base:
- 1 1/2 cups dark chocolate chips or chopped dark chocolate
- 1/2 cup coconut cream
- 2 tbsp organic coconut oil
- 1/2 cup smooth almond butter
- 1 tsp pure vanilla extract
- 1/3 cup pure maple sugar or coconut sugar (coconut sugar makes it more “grainy”)
- 1/4 tsp sea salt or to taste
Chocolate Shell (see notes for a “from-scratch) version
- 1 1/2 cups chopped dark chocolate or dark chocolate chips
- 1 1/2 tsp coconut oil
Toppings:
- Finely chopped almonds or other nuts
- Shredded coconut
Instructions
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In a medium saucepan, combine the chocolate, coconut cream and coconut oil and set heat to very low (you can use a double boiler method for this step as well) stir constantly as the chocolate melts to combine. once mixture is smooth and shiny remove from heat.
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Stir in the almond butter, maple, vanilla and salt and mix until very smooth. Refrigerate this mixture for about 15 minutes until it’s firm enough to roll into balls.
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Prepare a baking sheet by lining with parchment paper. Roll mixture into balls (try to be quick since things get messy!) and place on parchment. Chill this mixture for about 10 mins while you prepare the chocolate shell.
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Place the chopped chocolate or chips in a microwavable glass bowl with the coconut oil. Microwave on 30 second intervals, stirring in between, until fully melted. Allow it to cool just a bit before dipping.
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Dip each truffle in the melted chocolate using a spoon and place back on the baking sheet. Repeat for all truffles. Sprinkle with chopped nuts and shredded coconut as desired, then chill for about 10 mins until chocolate is firm. Serve, or store in an airtight container in the refrigerator for up to a week. Enjoy!
Recipe Notes
*For a homemade chocolate shell, see the chocolate shell in this post.
Nutrition
Shop Products and Ingredients:
Want More Paleo + Vegan Dessert Recipes? Try One of These!
Chocolate Chip Cookie Dough Truffles
Triple Chocolate Fudge Brownies
Chocolate Chip Cookie Vanilla Cheesecake
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These look so rich and decadent! I’m loving how much chocolate is in them. I’m totally making these for Valentine’s Day!
That’s great to hear, enjoy!
Looks amazing! Would they be good not dipped – maybe rolled in cacao powder or coconut?
Yes you can do anything with them, the filling is great even without the shell.
YUM! These truffles look absolutely amazing!
I want to make these as a present. How long will they last? Do they need to be kept in the fridge or is ambient ok?
could you use maple syrup instead of maple sugar?
Hi Sarah, did you try this? I was wondering about this, too!
These truffles look stunning Michele!! They would definitely make the perfect Valentine’s Day dessert!
So we chilled in the fridge for 10+min and it was still chocolate soup so put it in the freezer for a bit.
Still not really the best Consistency for rolling into balls
Suggestions? Thanks!
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I’m so happy to see you posting some chocolate recipes again ? I was starting to worry when you weren’t posting any in the new year. I love your dinner recipes too, but you are my go to blogger for consistently good paleo baked goods and desserts. I don’t make desserts all that often, but if I need something good to share with friends or if I’m going to spend the time and ingredients to make a dessert I know your recipes won’t fail me! Can’t wait to try one of these new chocolate recipes and today just might be the day since it is Valentine’s Day ❤
This looks so yummy! Can I use coconut milk in place of coconut cream? Can’t wait to try this recipe! Thank you!
Stephanie just refrigerate your coconut milk and it will separate to cream and liquid so you can skim the cream off the top when you open it 🙂 that’s what I did and they came out so delicious! Really rich, but really good!
these were amazing. I added brown rice krisp cereal to them. So decadent.
Yumm love chocolate
Just made these. They didn’t get as round as yours. Can’t wait to taste them.
I used two Tbs of maple syrup instead of the sugar, and they are just right. I did need to let them set in the freezer, cuz after just 15, it was still too soupy. I put the chocolate mixture in the freezer about 20 mins, stirring once in between. I sprinkled crushed candy cane over some, for a Christmassy touch for my husband’s Christmas cookie exchange at work.
Coconut sugar doesn’t melt in fat. But if you add a tbsp Of boiling water it will melt down. Then add it to your chocolate. ❤️ You’ll never have grains again.
do you think sunflower butter would work instead of almond butter? thanks!
waited for 1 hour, still not thick enough 🙁
Can these be frozen?
fab recipe but surprised to see no protein powder in them… no worries. its one we can play with, right? think I will try this week with a bit of vegan protein powder added in for even more benefits!!
Michele, my daughter-in-law is non-dairy so I used Scharffen Berger Oat Milk Chocolate Bits for this recipe. It turned out great! I also had to cool the base chocolate mixture longer until I could scoop it out with a 1” cookie scoop which really worked great and made them more uniform. I also chilled them longer until I could pull them off the parchment easily before I rolled in the shell chocolate mixture. Really great and family loved for Valentine’s Day.