{I love having healthy treats that I can whip up in a hurry like these Almond Joy® Bars, Chocolate Mint Grasshopper Bars, Chocolate Avocado Truffles, or these No-Bake Coconut Cookies. So I am thrilled to have Jessica from Delicious Obsessions share these 3 Easy Truffle Recipes with us today, that just happen to be vegan truffles--they're pure healthy genius!}

There is something so decadent and so satisfying about truffles.

At least to me.

They have to be one of my all-time favorite candies, but they were always too hard and time consuming to make.

I like easy. The easier, the better.

In addition to some recipes being difficult, some were also time consuming.

Top that off with the fact that I am on a crazy restrictive diet and it's a one sad state of affairs.

The list of what I can eat is much shorter than what I can't. Woe is me, right? 🙂

So, I got to work developing a truffle recipe that met my needs:
- easy
- fast
- delicious, and
- allergen-friendly.

After some experimenting and some flops, I have found the perfect balance of ingredients, all of which I keep stocked in the pantry at all times, so I can easily whip up a batch of these whenever I need.

Having friends over for dinner and need a quick dessert? Truffles.

Invited over to someone's home and want to bring a gift? Truffles.

Need to add something healthy to a treat box of basket? Yes, truffles.

If you want the recipe to be even easier, you could easily just spread the mixture out in a glass dish and boom, you have delicious fudge bites. Skip the ice cream scooping altogether and you've shave a good 5 minutes off your day.

You're welcome. 😉

This scoop is the type you can use for this recipe:

3 Easy Vegan Coconut Truffle Recipes - dairy and sugar-free

Each recipe makes 8-12 truffles, depending on the size of your scoop

Recipe Notes

These are for all the recipes

Here's how to Make Your Own Coconut Butter.
Try these Homemade Chocolate / Carob Chips for a make-your-own option.
Here is a great homemade version of coconut milk.
For AIP, you can substitute carob powder for the cocoa.
If you would like to make your own liquid stevia, here is a great option. If AIP, use approx 1/2 cup honey or maple syrup instead of stevia.

Ingredients

1 cup coconut butter
1/2 cup coconut oil
1/2 cup sugar-free mini chocolate / carob chips
1/4 cup coconut milk
1/4 cup cocoa powder
2 tsp peppermint extract
1/2 tsp liquid stevia
1/8 tsp salt

Instructions

In a small saucepan, whisk the coconut butter, coconut oil, and coconut milk over very low heat until smooth. You just want it to be warm enough to melt the coconut oil and create a smooth mixture.
Remove from heat and add your cocoa powder, stevia, peppermint extract, and salt. Stir until smooth and well-combined.
Add the chocolate chips and stir until combined.
Cool the mixture down in the fridge for 10-15 minutes or until it just starts to firm up a little. Remove from fridge and stir well. You'll see the texture of the mixture change to what looks like fudge.
Using a small ice cream scoop (mine is 1 Tbsp in size), scoop the mixture out onto a tray lined with wax or parchment paper. You could also use a spoon and roll the mixture into balls with your hands. The scooper is easier, but you could bypass this completely and just spread the mix out in a small glass dish and cut into fudge bites.
Store in the fridge or freezer, but let them come to room temp before serving. They taste better that way. If you leave them out too long, they will get super soft, but they won't completely melt like other coconut oil-based candies.

Nutrition

Tried this recipe?Mention @wholenewmom or tag #wholenewmom!

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Print Recipe

Chocolate Orange Truffles

Servings: truffles

Calories: 255kcal

Ingredients

1 cup coconut butter
1/2 cup coconut oil
1/4 cup coconut milk
1/4 cup cocoa powder
2 Tbsp orange zest
1 Tbsp orange extract
1/2 tsp liquid stevia
1/8 tsp salt

Instructions

In a small saucepan, whisk the coconut butter, coconut oil, and coconut milk over very low heat until smooth. You just want it to be warm enough to melt the coconut oil and create a smooth mixture.
Remove from heat and add your cocoa powder, stevia, orange extract, orange zest, and salt. Stir until smooth and well combined.
Cool the mixture down in the fridge for 10-15 minutes or until it just starts to firm up a little. Remove from fridge and stir well. You'll see the texture of the mixture change to what looks like fudge.
Using a small ice cream scoop (mine is 1 Tbsp in size), scoop the mixture out onto a tray lined with wax or parchment paper. You could also use a spoon and roll the mixture into balls with your hands. The scooper is easier, but you could bypass this completely and just spread the mix out in a small glass dish and cut into fudge bites.
Store in the fridge or freezer, but let them come to room temp before serving. They taste better that way. If you leave them out too long, they will get super soft, but they won't completely melt like other coconut oil-based candies.

Nutrition

Print Recipe

Cherry Vanilla Coconut Truffles

Course: Dessert, Snack

Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Vegan

Servings: truffles

Calories: 250kcal

Ingredients

1 cup coconut butter
1 cup freeze-dried cherries (strawberries are also tasty)
1/2 cup coconut oil
1/4 cup coconut milk
2 tsp vanilla extract
1/2 tsp liquid stevia
1/8 tsp salt

Instructions

In a small saucepan, whisk the coconut butter, coconut oil, and coconut milk over very low heat until smooth. You just want it to be warm enough to melt the coconut oil and create a smooth mixture.
Remove from heat and add your freeze dried cherries, stevia, vanilla extract, and salt. Stir until smooth and well combined.
Cool the mixture down in the fridge for 10-15 minutes or until it just starts to firm up a little. Remove from fridge and stir well. You'll see the texture of the mixture change to what looks like fudge.
Using a small ice cream scoop (mine is 1 Tbsp in size), scoop the mixture out onto a tray lined with wax or parchment paper. You could also use a spoon and roll the mixture into balls with your hands. The scooper is easier, but you could bypass this completely and just spread the mix out in a small glass dish and cut into fudge bites.
Store in the fridge or freezer, but let them come to room temp before serving. They taste better that way. If you leave them out too long, they will get super soft, but they won't completely melt like other coconut oil-based candies.

Nutrition

Looking for even more real food candy recipes? These are all easy to make and delicious!

Lemon Lime Coconut Candies

Apple Pie Bites

Chewy Pumpkin Spice Candy

Caramel-Glazed Candied Macadamia Nuts

{and from Whole New Mom, check out these....}

Almond Joy Bars

Healthy "Reese's®"

Yummy Gummy Candy

Which of these truffles would you try first?

Jessica is a real food nut, coconut everything enthusiast, avid reader and researcher, blossoming yogi, and animal lover. She has had a life-long passion for food and being in the kitchen is where she is the happiest. She began helping her mother cook and bake around the age of three and she's been in the kitchen ever since, including working in a restaurant in her hometown for almost a decade, where she worked every position before finally becoming the lead chef. She loves to show people how making even small changes in their diet and food selections can make a huge difference in their lives, especially as she chronicles her own personal health journey and healing from real food.

3 Ridiculously-Easy & Delicious Truffle Recipes - dairy and sugar free - AIP options