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
- 1/8–1/4 tsp cayenne pepper**
- 1/3 cup dark chocolate chips
- 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.
*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