These Keto Chocolate Truffles are the most delicious, velvety and aromatic chocolate truffles you will make. Dark chocolate truffles are an indulgent treat and impressive addition to a party, dinner or celebration. They also make wonderful gifts.
Prep Time: 30 minutes
Refrigeration Time: 1 hours
Total Time: 1 hours and 30 min
Serves: 15-20 servings
A chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache center coated in chocolate, cocoa powder, coconut, or chopped toasted nuts (typically hazelnuts or almonds), usually in a spherical, conical, or curved shape. But these truffles are a healthy, keto and vegan version of the traditional chocolate truffles. Easy to make with just a few ingredients.
The star ingredients in this recipe are the 100% Pure Cacao Organic Dark Chocolate & Vegan Cocoa Powder from Santa Barbara Chocolate. It’s critical that you use a high-quality Vegan Cocoa powder not only for the deep flavor but all the amazing benefits that come with a deep red color and a warm finish. With a low ash content, you get pure cacao flavor. Santa Barbara Chocolate has achieved this remarkable cocoa powder by selecting premium ripe cacao, sun drying the cocoa beans and roasting to perfection. This is a premium cocoa powder and a non-alkalized cocoa powder. This is the remarkable achievement that they have developed such a beautiful red color without alkalization. You've never had cocoa powder like this before and once you do, you'll be hooked.
Another key ingredient in this recipe is the coconut milk powder. Is keto-friendly and the nutty flavor gives such a nice, smooth aroma to these truffles. Conventionally chocolate truffles are made with dairy cream, but because we made this vegan full fat coconut milk and coconut milk powder is a beautiful combination for these chocolate truffles.
I hope you will make these keto chocolate truffles soon, and promise everyone will love them.
- 1 Cup Santa Barbara Chocolate Vegan Cocoa Chips 100% Unsweetened Dark Chocolate
- ⅔ Coconut Milk (and 2 to 3 tbsp extra if need it)
- 2 Cups Coconut Milk Powder
- 2 tbsp Santa Barbara Chocolate Cocoa Butter Chips
- 10-20 drops of keto pure liquid Monk Fruit sweetener
Using a double boiler melt on low heat vegan cocoa chips with coconut milk and cocoa butter chips together. When all is melted take off heat and add coconut milk powder and monk fruit sweetener. Mix well to combine all ingredients. The texture resembles chocolate pudding. Set in the freezer for 1 hour. After one hour take out of the freezer and with an ice cream scooper, scoop out and make chocolate truffle bites.
Roll the bites in vegan cocoa powder and place back in the refrigerator until ready to serve. Stays fresh in the refrigerator for up to a week.
Enjoy and don’t forget to share.