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!
Prep Time30 minutes mins
Total Time30 minutes mins
Course: Dessert, Snack
Cuisine: American
Servings: 18 truffles
- 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
In a microwave-safe bowl microwave almond butter, coconut milk, and coconut oil for 30 seconds on high, or until oil is melted.
In the bowl of a food processor combine cocoa powder, almond butter, coconut milk, coconut oil, ½ cup coconut sugar, salt, and vanilla.
Process for 2-3 minutes or until fudge is completely smooth and begins to stick together.
Roll chocolate fudge into 2 tablespoon-sized balls. You should be able to make about 16 truffles.
Place shredded coconut in a shallow bowl and 3 tablespoons coconut sugar in a separate shallow bowl.
Roll each ball in either shredded coconut or coconut sugar.
Refrigerate for 30 minutes before serving and store in the refrigerator.
*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.
Calories: 132kcal | Carbohydrates: 10g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Sodium: 43mg | Potassium: 164mg | Fiber: 2g | Sugar: 5g | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 1.2mg