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. 

In my opinion, there's nothing better than a paleo chocolate candy recipe that is healthy, yet tastes indulgent and satisfies my sweet tooth.

Healthy Paleo Mexican Chocolate Truffles

These spicy Mexican chocolate truffles are healthy.  Yes, I said it!  They are a sweet treat that fits perfectly into a healthy diet and lifestyle.  Why?  Because these truffles:

• Have Paleo and Vegan friendly ingredients
• Are dairy free, grain free, gluten free and nut free (perfect for those with allergies or intolerances)
• Low in sugar
• High in healthy fats and antioxidants
• A great way to curb sugar cravings without a sugar overload

I know making truffles and fancy chocolates can seem intimidating, but trust me - they're really easy to make.  You can create an elegant box of homemade chocolates without much effort.

Plus, the ingredient list is short.  You only need a few basic ingredients to make truffles. 

And, not only is the list of ingredients short, but healthy.  Unlike store bought candies, this recipe doesn't contain any hydrogenated oils, conventional dairy, refined sugar or preservatives.

Ingredients

These vegan Mexican chocolate truffles require the following:

• dark chocolate (I recommend 60-75% cocoa)
• coconut cream (cream from a can of full fat coconut milk or coconut cream)
• vanilla extract
• ground cinnamon
• cayenne pepper
• coconut oil (optional for the chocolate coating)
• flaked sea salt (optional topping)

For this recipe, I recommend using a dark chocolate between 60-75% cocoa since there is no added sugar (just the sugar from the chocolate you use).  You can use any brand of chocolate you'd like, depending on your dietary needs and preferences.

The coconut cream is what gives this truffle recipe a thick, creamy filling.  It is the perfect alternative to heavy cream and butter, which is often used in non-paleo truffle recipes.

Because these are Mexican Chocolate Truffles, vanilla, cinnamon and cayenne are a must!  As, they give these truffles flavor and spice.

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

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.

Remove the melted chocolate from the stove top and whisk in the coconut cream, vanilla, cinnamon and cayenne pepper.

Once the filling has a smooth, even texture, place it in the fridge for at least 30 minutes to harden.

After the filling has hardened, grab a cookie scoop or tablespoon and scoop the filling for the truffles.  Roll each filling into a sphere and place them on a parchment-lined baking sheet or large plate. The filling will get melty and things may get a little messy!

Put the fillings in the freezer for at least 20 minutes to firm.

For the Coating

Grab your small sauce pan again and melt the dark chocolate and coconut oil.  Once fully melted, retrieve the fillings from the freezer.

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.

Place the dipped truffles back onto the lined baking pan and top with a pinch of cayenne pepper and flaked sea salt.

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.

Using Cayenne in Chocolate

One thing I want to mention is that the amount of cayenne you use is entirely up to you (and your taste buds).

You can customize the spiciness of these Mayan chocolate truffles by using more or less cayenne pepper.  I typically recommend ¼ tsp for this recipe.

In addition, you can place additional cayenne on top of the truffle for more heat.  (And for looks!)

Like my mother, I'm quite the fan of spicy chocolate.  (Okay...so in reality I just love any and all chocolate!)

Cayenne + chocolate may seem like an odd combination if you've never tried it before, but I urge you to give it a shot.  If you're not a fan of spice, then you can start off with just a pinch of cayenne.

More Paleo Chocolate Candy Recipes

For more delicious, fun Paleo chocolate recipes, check out these reader favorites:

• Spicy Coconut Butter Cups
• Turmeric & Cinnamon Caramels
• Chocolate Gingerbread Truffles
• Chocolate Covered Strawberry Truffles

Enjoy!

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