This recipe for chocolate truffles from the Practical Paleo cookbook is hands-down my favorite dessert recipe. I use a high quality, gluten-free and dairy-free cocoa powder from TCHO. Just make sure you read the labels well and splurge on higher quality ingredients. Coconut butter is meatier than coconut oil, and pretty yummy right out of the jar.
If you love this recipe, check out Diane Sanfilippo’s cookbook Practical Paleo. It’s a great guide, especially if you’re just learning more about Paleo.
- 2 Tb coconut oil, softened
- 3 Tb coconut butter, softened
- 2 Tb almond or cashew butter
- ¼ tsp pure vanilla extract
- 2 Tbs unsweetened cocoa powder (I like this one from TCHO)
- 2 tsp pure maple syrup
- Zest of one orange
Combine coconut oil, coconut butter, nut butter and vanilla extract. Then add cocoa powder and maple syrup, and mix together well with your hands. If the mixture is too soft to work with, put in the freezer for 5-10 minutes. Then roll into 1 inch balls, and then roll balls into orange zest. Refrigerate and enjoy once cool.
By the way… you might want to make a double recipe because these are insanely good.