Paleo Chocolate Fudge Truffles are a healthy Paleo energy ball recipe made with coconut milk and almond butter for a super creamy and ultra-fudgy grain-free, gluten-free, and vegan dessert recipe!
One of the hardest aspects of sticking to a healthful diet is dessert.
I don’t know about you, but man do I cave when I see a plate full of chocolate chip cookies.
Sometimes you need a little something sweet that can help you curb those dessert cravings.
For Cohl and I, we oftentimes enjoy a bit of dark chocolate after dinner.
Sometimes that works to appease the inner sugar monster, but sometimes I need just a bit more.
These Paleo chocolate fudge truffles do just that.
Super fudgy.
Ultra creamy.
Rich.
Decadent.
And did I mention good for you?!
Health Benefits of Paleo Energy Balls
Did you know that dessert can actually have nutritional benefits?
Despite already being free of grains, gluten, dairy, and refined sugar, these Paleo chocolate fudge truffles are actually FULL of healthy ingredients.
Healthy Ingredients in these Paleo Energy Bites
A few key ingredients with nutritional benefits in these Paleo energy balls:
- Almond butter is full of protein, fiber, and over 60% of your daily Vitamin E.
- Coconut oil helps to increase good cholesterol (HDL) and lower bad cholesterol.
- Cocoa powder is one of the highest polyphenol-containing foods.
How Can You Evolve these Paleo Chocolate Fudge Truffles?
There are a few ways you can adapt these Paleo chocolate fudge truffles to your taste and dietary preferences:
- If you are allergic to almonds, feel free to use peanut butter instead. (Just note, they will no longer be considered Paleo!)
- Try swapping out the coconut milk for almond or cashew milk.
- Turn these into mocha fudge truffles by exchanging 2 tablespoons of the milk for 2 tablespoons of coffee or espresso.
Want more recipes like these Paleo Chocolate Fudge Truffles?
Salted Caramel Fudgy Paleo Brownies
Paleo Chocolate Banana Muffins
Healthy Chocolate Chip Cookie Dough Bites
Paleo Chocolate Fudge Truffles (Vegan)
Paleo Chocolate Fudge Truffles are made with coconut milk and almond butter for a super creamy and ultra-fudgy grain-free, gluten-free, and vegan dessert recipe!
Ingredients
- ¾ + 2 Tbsp. cup cocoa powder dark
- ¾ cup almond butter smooth
- ½ cup coconut milk full-fat
- 2 Tbsp. coconut oil melted
- ½ cup coconut sugar
- ¼ tsp. salt
- 1 tsp. vanilla
- 3 Tbsp. coconut finely shredded
- 3 Tbsp. coconut sugar
Instructions
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In a microwave-safe bowl microwave almond butter, coconut milk, and coconut oil for 30 seconds on high, or until oil is melted.
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In the bowl of a food processor combine cocoa powder, almond butter, coconut milk, coconut oil, ½ cup coconut sugar, salt, and vanilla.
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Process for 2-3 minutes or until fudge is completely smooth and begins to stick together.
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Roll chocolate fudge into 2 tablespoon-sized balls. You should be able to make about 16 truffles.
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Place shredded coconut in a shallow bowl and 3 tablespoons coconut sugar in a separate shallow bowl.
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Roll each ball in either shredded coconut or coconut sugar.
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Refrigerate for 30 minutes before serving and store in the refrigerator.
Recipe Notes
*If you would like slightly less sweet chocolate fudge truffles, roll your truffles in shredded coconut. If you prefer sweeter truffles, roll them all in coconut sugar.
**For best texture, let truffles sit at room temperature for 20-30 minutes before serving after extended periods of refrigeration.
***Truffles keep for 7-10 days if refrigerated properly.
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Brittany says
Ahhh what did I do wrong? I can’t roll them it’s just batter
London says
Hi Brittany! A few things that might have caused this: 1) The almond butter is not smooth enough. 2) They need to be processed longer. 3) The type of food processor you are using is not quite strong enough. You can always add a touch more coconut milk to make it more batter-like! Hope this helps 🙂
Marie says
This was delicious!!! Tastes like brownie batter. Mine was pretty soft and not able to be rolled into balls, so I put it in the fridge to firm up.
London says
That was a great idea, Marie! The cold temp will help firm up the coconut oil. Thanks so much for your comment and rating!
Becky says
Super moist and very chocolatey! We ate them all up!