Mexican Chocolate Truffles (Paleo, Dairy Free)

  • Author: Katie
  • Prep Time: 60 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour
  • Yield: 13 truffles 1x


These Mexican Chocolate Truffles are an easy homemade chocolate recipe.  Paleo, Vegan, nut free and dairy free!




  • 1/2 cup dark chocolate chips
  • 1/2 cup coconut cream*
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/81/4 tsp cayenne pepper**


  • 1/3 cup dark chocolate chips


  1. 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.
  2. In a medium-sized mixing bowl, combine coconut cream, vanilla, cinnamon and cayenne.  Whisk until smooth.
  3. Whisk in the melted dark chocolate.
  4. Place filling in the fridge for at least 40 minutes to harden.
  5. 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.
  6. Place fillings in freezer.
  7. For the Coating: Melt the dark chocolate. 
  8. Once fully melted, retrieve the fillings from the freezer.  Individually dip each filling piece into the melted chocolate. 
  9. Place the dipped truffles back onto the sheet of parchment paper and add an extra pinch of cayenne and cinnamon on top.
  10. Put truffles in the fridge (or freezer) to set.
  11. Best stored in fridge or freezer.


*Just the cream from a can of full fat coconut milk

**Adjust quantity to taste

Keywords: chocolate, truffle, cayenne, spicy, Paleo, Vegan, allergy free, nut free, egg free, dessert, no added sugar