These no bake Dark Chocolate Truffles are rich creamy decadent chocolatey treats. A healthy chocolate truffle that is both dairy free and paleo friendly. And they're super easy to make with only a few ingredients. Vegan, Gluten Free, Easy.
I absolutely love an easy decadent chocolatey treat!
But even better when they're so quick to come together with simple good for you ingredients.
And these six ingredient chocolate truffles are perfect when craving a guilt free treat.
Some other guilt free treats that we also love are these 4 Ingredient Chocolate Energy Balls and these Chocolate Coconut Balls.
So are you ready to get started with these Dark Chocolate Truffles?
Ingredients needed
Ingredient notes
- Almond flour- make sure you're using blanched almond flour.
- Cacao powder- unsweetened. You could substitute with unsweetened cocoa powder.
- Chocolate chips- these truffles are made with vegan friendly dark chocolate chips.
- Coconut oil- virgin unrefined coconut oil melted
- Almond extract- could substitute with vanilla extract although I recommend almond extract for these truffles.
How to make them
Start by blending the almond flour, cacao powder, maple syrup, coconut oil and almond extract in the food processor. Blend till it comes together and forms a sticky ball.
Using a tablespoon cookie scoop roll into balls with your hands and lay on a parchment lined tray.
Once all rolled place balls in freezer to harden up.
Meanwhile melt chocolate with remaining coconut oil in a double boiler till smooth and creamy.
Remove balls from freezer and using a slotted spoon or fork dip each ball into the melted chocolate and lay back on lined tray.
Optional- sprinkle with coarse flaky sea salt.
Storage notes
I recommend storing them in an airtight container in the fridge for 7-10 days.
You can freeze them for longer storage.
They can also be stored at room temperature in a cool place in a sealed airtight container for 3-4 days.
More chocolate treats
Dark Chocolate Truffles (Vegan, Gluten Free)
Ingredients
- ¾ cup blanched almond flour
- ¼ cup unsweetened cacao powder
- ½ tsp. almond extract
- ¼ cup pure maple syrup
- ¼ cup + ½ tbsp. unrefined coconut oil- melted
- ½ cup dark chocolate chips
optional:
- course sea salt for topping
Instructions
- Put almond flour, cocoa powder, almond extract, maple syrup, and coconut oil in food processor and blend until it all comes together and forms a big sticky ball.
- Scoop out in 1 tbsp. sized balls and roll in your hand to shape into balls.
- Place on baking sheet lined with parchment paper and continue till you've made all balls.
- Place in fridge or freezer to firm up while melting chocolate for at least 15 minutes.
- Meanwhile melt chocolate chips with ½ tbsp. coconut oil over double boiler till smooth & creamy.
- Dip harden balls in melted chocolate using a slotted spoon and place back on parchment paper.
- Place back in fridge till set a minimum of 30 minutes. Can top with sea salt at this time.
- Then store in air tight container.
Notes
Nutrition
Updated- originally posted January 2019
Hailee
These were delicious once I doctored them up, but wayyyy too much oil at first. It was extremely oily and runny like brownie batter. I added more almond flour and cacao powder and they ended up great, but definitely would start with at least half the amount of coconut oil next time and maybe less almond extract. But everyone loves them!!
Bella
The recipe only made half the amount of truffles and the chocolate was too thin because there was too much oil and I followed all of the measurements not sure where I went wrong!
Stephanie
Hi Bella, what size did you make the truffles? And I'll be glad to help you troubleshoot the recipe if you like!
Dre
These are insanely good! The modifications I made was that I didn't add almond extract and added in a tsp of espresso powder (with a couple drops of hot water to dissolve) and a splash of vanilla extract; used unsweetened baking chocolate for the coating. These are incredible!
Stephanie
Thank-you!❤️
Kate B
Can you make these with refined coconut oil?
Stephanie
Hi Kate, I recommend using virgin unrefined coconut oil for this recipe. Refined coconut oil is going to have more of a neutral flavor and would not be the best choice for these truffles.
Danielle
This is the perfect Valentine's treat 🙂 Love that they're vegan too! The sea salt topping really set them apart.
nolared
this recipe was easy to follow but it was quite hard to blend the ingredients because of the lack of liquid in the recipe. i ended up just hand mixing the ingredients and the only other thing is that the chocolate i used was really bitter because dairy-free chocolate is hard to find. overall this recipe turned out really well.
Stephanie
Thank-you and glad to hear they turned out well. Have you tried Enjoy life dark chocolate morsels? I really like those and you can order them online. I have a link in my recipe card for them.
Tara
How perfect for Valentine's Day! I love how easily they come together and that sea salt topping.
Dannii
This is pretty much how we make our healthy truffles too. They make great homemade gifts at Christmas.
Veena Azmanov
This looks heavenly. I cant wait to grab one. Will surely have it for my Kitty Party friends and they to love it.
Morgan Eisenberg
Dark chocolate is everything, adding these to the Valentine's recipe list!