Name: Dairy Free Chocolate Truffles (Paleo, Vegan)
Prep time: 15 min
Cook time: 5 min
Total time: 140 min
Ingredients: 2 cups dairy free chocolate; 3/4 cup coconut milk (make sure it is full fat); 3 tbsp coconut oil; 1/3 cup nut butter (I like peanut butter); 1/4 cup maple syrup; 1 1/2 cups dairy free chocolate; 1/2 cup coconut milk; 1/2 cup edible rose petals (to roll the truffles in)

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These dairy free chocolate truffles make for the most perfect special occasion treat. This recipe is quick, easy and naturally paleo and vegan friendly. The creamy peanut butter combined with the coconut oil makes these truffles oh so silky. Topped off with shaved coconut or nuts adds the most perfect crunch.
This recipe was originally published on September 9th, 2019 and updated on February 7th to improve user experience.

What You Need For These Dairy Free Chocolate Truffles:

Dairy free chocolate-I like the Enjoy Life brand. You can also use the Hu brand. Each time I have made these for guests they never guessed everything was dairy free! I don’t suggest using regular chocolate as I have not tested this recipe with regular chocolate.
Coconut milk-I prefer coconut milk over almond milk because almond milk can be overpowering.
Coconut oil-Coconut oil gives these truffles the silky and smooth taste.
Nut butter-This makes these truffles thicker. I like using Peanut Butter.
OPTIONAL-edible rose petals to garnish.

OPTIONAL:

I like to top off my truffles with maca powder, edible rose petals and crushed nuts.

How To Make Dairy Free Chocolate Truffles:

Add the coconut oil, coconut milk, and chocolate to a saucepan on very low temperature, you do not want the temperature to be too high or the chocolate will burn. Be sure to whisk or mix the chocolate every 30-60 seconds to prevent it from burning.
Once the chocolate is mixed, set the chocolate in the pot in the freezer to allow it to cool for 30-60 minutes.
Once the time is up, roll the chocolate into 1 inch size balls. You can also roll the chocolate in the additional ganache sauce, peanuts, or shaved coconut.
While the truffles are in the freezer, put the ganache coconut milk in the microwave for 120 seconds (2 minutes.) When it comes out of the microwave add in the chocolate and continuously whisk. Now dip the truffles in the ganache and put back on the baking sheet. Add the optional nuts and coconut on top if desired. Store in the fridge. See freezing instructions above.

How To Store Them:

I suggest storing them in an airtight glass container in the freezer for up to one week.

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