Ultra rich fudgy bites of chocolate heaven! These low sugar chocolate coconut butter truffles are the perfect decadent treat made with nutrient dense almonds, coconut, and cacao.
It’s no secret I’m obsessed with chocolate. From chocolate shakes for breakfast to chocolate covered bars for dessert, I eat chocolate every day. These truffles are my latest night time treat of choice. They’re made with some of my favorite ingredients, almonds, coconut, and cacao powder, which together gives them the best texture and flavor.
With just a little coconut sugar to sweeten them and a pinch of salt to bring out the flavors, these truffles are rich and dark. The whole recipe is sweetened with just 2 tsp of coconut sugar, a low glycemic sweetener, so they won’t spike your blood sugar like most desserts, and the healthy fats and protein from almonds and coconut help to slow the digestion of glucose! This means insulin can effectively metabolize the glucose in your bloodstream, rather than extra glucose being stored in adipose tissue, aka fat. Yay for science!
Coconut butter has recently become a staple in my kitchen. Not only is it insanely creamy and delicious, it is high in medium chain triglycerides (MCTs), meaning it is digested easily as an instant energy source, and helps boost your metabolism. It’s perfect to use in raw desserts because it hardens in the fridge, helping to make these truffles dense and fudgy!
These truffles are nutty, creamy, and bittersweet thanks to the combination of raw cacao and coconut sugar. I love drizzling a little extra coconut butter on top (it’s delicious and also super pretty–I’m a sucker for pretty desserts) but this is totally optional! I keep them in the fridge, but they can also be kept in the freezer, I just suggest letting them sit out a for few minutes before eating them if frozen because the coconut butter will be very solid.
I’m so excited for you to try these truffles, and am so happy to continue to share my love of chocolate one recipe at a time! As always, comment below or tag me on Instagram if you try these out!
- For the truffles:
- ½ cup almonds
- 2 tsp coconut sugar
- 2 tsp maca
- ½ tsp salt
- ¼ cup coconut flour
- ¼ cup cacao
- ¼ cup coconut butter
- ¼ cup + 1 tbsp almond butter
- 2 tbsp coconut oil
- 1 tbsp almond milk (make sure it is cold, straight from the fridge)
- For the drizzle:
- 1 tbsp coconut butter
- 1 tsp coconut oil
- Line a baking sheet with parchment paper
- Add the almonds, coconut sugar, maca, and salt to a food processor and pulse until the almonds form a chunky, flour-like consistency. You don't want it too fine, because you want the truffles to be a little nutty, but you don't want large pieces of almond left.
- Transfer to a mixing bowl and add the coconut flour and cacao powder and whisk to combine.
- Set up a double boiler on the stove by placing a glass bowl over the top of a saucepan filled with a few inches of boiling water. Add the coconut butter, coconut oil, and almond butter to the glass bowl and whisk to combine until it forms a smooth, runny consistency.
- Add the coconut butter mixture to the dry ingredients and fold everything together using a spatula. The dough will be runny.
- Add the almond milk and continue folding to combine. Because the almond milk is cold, this should help the mixture stiffen and form a dough like consistency. If this doesn't happen, add another dash of cold almond milk and continue folding.
- Once the mixture is well combined, scoop the truffles (I use a mini ice cream scoop) and place on the lined baking sheet. Place in the fridge to set.
- To make the drizzle, simply melt the coconut butter and oil together, stir to combine, then drizzle over the top of each truffle. Allow them to set in the fridge for at least 35 minutes, then store in an airtight container in the fridge.