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, 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 (and grain free muffins too).
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 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 in Vegan Mexican Chocolate Truffles
These Mexican Chocolate Truffles require the following:
- dark chocolate (I recommend 70-90% cocoa)
- coconut cream (cream from a can of full fat coconut milk)
- vanilla extract
- ground cinnamon
- cayenne pepper
For this recipe, I recommend dark chocolate within the range of 70-90% cocoa content. You can use any brand of chocolate you'd like, depending on your dietary needs and preferences. For a great Paleo chocolate, I recommend THIS BRAND.
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
These Mexican Chocolate Truffles are no-bake. All you will need is a medium-sized mixing bowl, small sauce pan, whisk, small cookie dough scoop and the truffle ingredients.
For the Filling
First, melt the dark chocolate. Do this by placing the chocolate in a small sauce pan and melting over low heat. Stir frequently, until the chocolate is fully melted.
In the mixing bowl, combine coconut cream, vanilla, cayenne and cinnamon. Whisk until smooth.
Whisk in the dark chocolate. Once the filling mixture has a smooth, even texture, then place it in the fridge for at least 40 minutes to harden.
After the filling has hardened, grab your cookie scoop and scoop the filling for the truffle. Place the filling onto a piece of parchment paper.
Put the fillings in the freezer while you melt the dark chocolate for the coating.
For the Coating
Grab your small sauce pan again and melt the dark chocolate. Once fully melted, retrieve the fillings from the freezer.
Individually dip each filling piece 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 truffle back onto the sheet of parchment paper to set. You may also add an extra pinch of cayenne and cinnamon on top of the truffle for a more elegant look.
Once all the truffles have been made, place them in the fridge (or freezer) to let the chocolate shell completely harden.
These truffles need to be stored in the fridge or freezer. You may leave them out at room temperature for a few hours to soften.
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 by using more or less cayenne. I typically recommend ⅛ tsp to ¼ tsp for this recipe. (Personally, I find ⅛ rounded teaspoon to be my preference.)
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!
Mexican Chocolate Truffles (Paleo, Dairy Free)
- Prep Time: 60 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour
- Yield: 13 truffles 1x
Description
These Mexican Chocolate Truffles are an easy homemade chocolate recipe. Paleo, Vegan, nut free and dairy free!
Ingredients
Filling
- ½ cup dark chocolate chips
- ½ cup coconut cream*
- ½ tsp vanilla
- ½ tsp cinnamon
- ⅛-¼ tsp cayenne pepper**
Coating
- ⅓ cup dark chocolate chips
Instructions
- For the Filling: place dark chocolate in a small sauce pan and melt over low heat. Stir frequently, until chocolate is fully melted. Remove from heat.
- In a medium-sized mixing bowl, combine coconut cream, vanilla, cinnamon and cayenne. Whisk until smooth.
- Whisk in the melted dark chocolate.
- Place filling in the fridge for at least 40 minutes to harden.
- After the filling has hardened, grab a small cookie scoop (1 Tbsp in size) and scoop the filling onto a piece of parchment paper. Each filling is a half sphere, about 1 tablespoon in size.
- Place fillings in freezer.
- For the Coating: Melt the dark chocolate.
- Once fully melted, retrieve the fillings from the freezer. Individually dip each filling piece into the melted chocolate.
- Place the dipped truffles back onto the sheet of parchment paper and add an extra pinch of cayenne and cinnamon on top.
- Put truffles in the fridge (or freezer) to set.
- Best stored in fridge or freezer.
Keywords: chocolate, truffle, cayenne, spicy, Paleo, Vegan, allergy free, nut free, egg free, dessert, no added sugar
These were a hit!
★★★★★
Oooo! I love spicy chocolate and these totally fit the bill! Creamy, just the right amount of sweetness and a spicy kick! 🔥
★★★★★
Thank you so much! Glad you like them 🙂