Are these coffee truffles keto?

This truffle recipe can be made keto by using a keto friendly chocolate in place of the coffee flavored chocolate.

Do I have to use coffee flavored chocolate?

Nope! You may use any type of chocolate you wish for the filling and coating. If you are not using a coffee flavored chocolate, then I recommend using 2 teaspoons of instant coffee instead of 1 for the filling

My filling isn't thick enough! What do I do?

Your filling should get thick enough after chilling in the fridge. If 45 minutes isn't long enough, then you can chill it longer. Also, be sure that you're using only the thick cream from a can of full fat coconut milk/cream. I suggest placing the can in the fridge the night before so that the cream is fully separated from the milk. You won't be roll the filling into balls, but more so scooping it and placing it on a lined baking sheet. The filling just needs to hold its shape when you scoop it.

Chocolate Coffee Truffles Recipe (Paleo, Vegan)

Description

These chocolate coffee truffles are rich and indulgent with a creamy coffee-flavored filling that melts in your mouth. Paleo, Vegan and easily made keto.

Ingredients

Scale

Filling

2.8 oz coffee-flavored chocolate*
1/2 cup coconut cream (just the cream from a can of full fat coconut milk)**
2 Tbsp vegan butter***
1 tsp vanilla extract
1 tsp instant coffee
pinch of salt

Chocolate Coating

2.8 oz coffee-flavored chocolate
2 tsp coconut oil

Topping

flaked sea salt (optional)

Cook Mode Prevent your screen from going dark

Instructions

Make the Filling: Combine all of the filling ingredients in a small saucepan. Place the saucepan on the stove top (simmer burner) and melt the ingredients over low heat, stirring frequently.
Once melted, remove from heat and place the mixture in the fridge to chill for at least 45 minutes. (If the filling isn't firm enough to scoop, then chill longer.)
After chilling, use a small cookie scoop to scoop the filling and place it on a lined baking sheet. Freeze the fillings for at least 20 minutes to harden.
Make the chocolate coating: melt the dark chocolate and coconut oil in a small saucepan, over low heat. Once fully melted, grab the fillings from the freezer and dip them in the melted chocolate.
Drizzle any remaining chocolate over the truffles and top with a pinch of flaked sea salt.
Best stored in fridge up to one week, or the freezer up to two months.

Notes

*I used coffee-flavored 70% dark chocolate, but you may substitute with any chocolate. If you aren't using a coffee-flavored chocolate, then I recommend adding another teaspoon of instant coffee to the filling.

**You need to use just the thick, white cream from a can of full fat coconut milk. I find that Whole Foods brand of organic coconut cream works best.

***I used palm shortening, but any brand of butter/shortening will work (regular old grass fed butter is great if you aren't dairy free)