Mexican Chocolate Truffles (Paleo, Vegan)

These Mexican chocolate truffles have a creamy, deliciously spiced filling that literally melts in your mouth.  They're made with coconut cream, dark chocolate, cinnamon, vanilla and cayenne for a slightly spicy, perfectly creamy chocolate truffle.  They are gluten free, dairy free, vegan, paleo friendly and simply irresistible!

I made these Mexican chocolate truffles for my mom's birthday.  She loves spicy chocolate.  So, what better gift to give than homemade spicy truffles?!

Besides, I'm up for any excuse to test chocolate recipes!  As, truffles and chocolates are my favorite types of recipes to create. 

You'll love that these Mexican chocolate truffles have a creamy center that's spiced with cinnamon and cayenne and then coated in a dark chocolate shell. They're not overly spicy or sweet, so you can indulge without a sugar overload.

Ingredients

You can find the full recipe for these vegan Mexican chocolate truffles in the recipe card below, but here's an overview of the ingredients you'll need:

• dark chocolate - I recommend 60-75% cocoa, as this is the only thing sweetening the truffles. You can use a darker chocolate for the outer coating if you wish.
• coconut cream - just the thick white cream from a can of full fat coconut milk or coconut cream
• vanilla extract - for flavor
• ground cinnamon - gives these truffles that classic Mexican chocolate flavor
• cayenne pepper - adds a hint of spiciness
• coconut oil - optional for thinning the chocolate coating, making it easier to work with
• flaked sea salt - optional topping that looks pretty and brings out more flavor

How to Make Paleo Mexican Chocolate Truffles

This spicy chocolate truffles recipe is no-bake and super easy to make! Here's what you need to do:

For the Filling

1. First, melt the dark chocolate.  Do this by placing the chocolate in a small sauce pan and melting it over low heat.  Stir frequently, until the chocolate is fully melted.
2. Remove the melted chocolate from the stove top and whisk in the coconut cream, vanilla, cinnamon and cayenne pepper.

3. Once the filling has a smooth, even texture, place it in the fridge for at least 30 minutes to harden.
4. After the filling has hardened, grab a cookie scoop or tablespoon and scoop the filling for the truffles.  You can just scoop the fillings, or roll them into balls. Rolling them into balls will get a bit messy!
5. Put the fillings in the freezer for at least 20 minutes to firm.

For the Coating

6. Grab your small sauce pan again and melt the dark chocolate and coconut oil.  Once fully melted, retrieve the fillings from the freezer.
7. Individually dip each filling into the melted chocolate.  This is easiest to do using a fork.  Simply, drop the filling into the melted chocolate, coat it entirely, then use the fork to scoop it out.  Before placing the truffle onto the parchment, let excess chocolate drip off, back into the pan.

8. Place the dipped truffles back onto the lined baking pan and top with a pinch of cayenne pepper and flaked sea salt.
9. Lastly, place the Mexican chocolate truffles in the fridge (or freezer) for a few minutes to to fully set.

Storage

These truffles need to be stored in the fridge or freezer.  They taste best eaten within two weeks if stored in the fridge, or 2 months in the freezer. If storing in the freezer, let them sit out a few minutes to soften before eating.

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