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Mexican Chocolate Truffles (Paleo, Vegan)

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


These Mexican Chocolate Truffles have a creamy filling that's lightly spiced and coated in dark chocolate.  Paleo, Vegan, nut free and dairy free!




  • 1/2 cup dark chocolate chips
  • 3/4 cup coconut cream*
  • 1/2 tsp vanilla
  • 1 tsp cinnamon
  • 1/4 - 1/2 tsp cayenne pepper**


  • 1/2 cup dark chocolate chips
  • 1 tsp coconut oil


  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. Mix in coconut cream, vanilla, cinnamon and cayenne pepper.  Whisk until smooth.
  3. Place filling in the fridge for at least 30 minutes to harden.
  4. Using a small cookie scoop or tablespoon, scoop the filling and roll into balls.  It will get a little melty!  Place the fillings on a lined baking sheet and freeze for at least 20 minutes.
  5. For the Coating: Place the dark chocolate and coconut oil in a small sauce pan.  Melt on the stove top, over low heat. 
  6. Once fully melted, remove from heat and retrieve the fillings from the freezer.  Individually dip each filling piece into the melted chocolate. 
  7. Place the dipped truffles back onto the sheet of parchment paper and add an extra pinch of cayenne and cinnamon on top.
  8. Put truffles in the fridge (or freezer) a couple minutes to set.
  9. Store truffles in fridge or freezer.


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

**Adjust quantity to taste

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