Go Back
Paleo Vegan double chocolate truffles

Get the Recipe: Paleo Vegan Double Chocolate Truffles

These Paleo Vegan Double Chocolate Truffles are the perfect little bite. They're made with only a few ingredients. Since they're no bake, they're great for any time of the year!
5 from 9 votes

Ingredients

Coating

Instructions 

  • First, add pitted dates, cocoa powder, vanilla and melted coconut oil to a high speed blender or food processor.
  • Blend until mixture resembles a paste.
  • Using a small cookie scoop, scoop balls of dough onto a parchment lined baking sheet.  Roll dough between palms to create little spheres.
  • Place pan in freezer for 10 minutes.
  • Meanwhile, add chocolate and coconut oil to a microwave safe dish.  Microwave in 30 seconds increments until melted, stopping to stir between each increment.
  • Remove pan from freezer.  Using tongs, dip each ball of dough into melted chocolate until completely covered.  Place coated truffle back onto the baking sheet.
  • Continue for remaining dough.  Sprinkle each with sea salt if desired.
  • If desired, roll some balls of dough into cocoa powder instead of melted chocolate.
  • Return pan to the freezer for at least 10 minutes or until chocolate coating has hardened.

Notes

  • Blend mixture until mixture resembles a sticky paste.  There should be no chunks of dates left.
  • Freeze balls of dough until firm.
  • Use dairy free chocolate chips to keep this recipe Vegan and Paleo.
  • Melt chocolate and coconut oil in 30 second increments.  Stop and stir between each.  Mine took about 1 minute total.
  • Freeze truffles until coating has hardened.
  • Store in fridge for up to 2 weeks.  Store in freeze for up to 2 months.