Easy Chocolate Truffles (Dairy-Free)


When I think about these truffles, I begin to sing “A teaspoon of sugar helps the medicine go down…”  Why you ask???  Because each of these yummy cholatey treats contain almost 1 tbsp of coconut oil!

I am so glad I ordered coconut cream concentrate a few weeks ago.  I already add virgin coconut oil to my shakes but I am always looking for ways to get more coconut oil into my “diet.”  Coconut cream concentrate is 70% coconut oil.  It’s texture is not that of oil so it is much more palatable for those who don’t enjoy eating straight coconut oil (like me)!

A FEW Benefits of using Coconut Oil in your diet:

  • The high lauric acid content can help lower cholesterol and blood pressure. It doesn’t increase LDL and helps keep arteries flexible and prevent atherosclerosis
  • Studies show that coconut oil may help increase thyroid health because of its unique combination of nourishing properties and the fact that it travels directly to the liver without the need for hormones or enzymes in digestion
  • Coconut oil can help boost metabolism. Since it travels directly to the liver, it is used for energy and not stored as fat.
  • It helps a feeling of satiety and can assist in weight loss.
  • It can increase bone strength by allowing better absorption of calcium, vitamin D and other minerals
  • It’s antifungal properties have been shown to help reduce candida and yeast in the body and fight yeast infections
  • Can help fight infection and flu due to its antibacterial, antiviral and antimicrobial properties



Make a batch of these at the beginning of the week and have a “spoonful of medicine” everyday!  These truffles would also be a great way to sneak coconut oil into a friend or loved one’s diet! Yeah, I’m sneaky like that!

About the Recipe

These truffles are a spin-off of my 60-Second Chocolate Shot recipe.  I modified the Chocolate Shot recipe to use for cupcake frosting for my son’s birthday party this past weekend. It was delicious!

I used water instead of coconut milk just so I could lessen the cost or hassle of the recipe and it worked.  Using water also toned down coconut flavor but feel free to add coconut milk if you want more coconut flavor.

I have made truffles in the past using unsweetened chocolate, coconut oil and heavy whipping cream. Using the unsweetened chocolate created a very strong, some would say bitter truffle.  Using the coconut cream concentrate and the unsweetened cocoa powder tones it down and they are velvety and DIVINE!

Also, use a small scoop to measure out the truffles. No messy hands!

Easy Chocolate Truffles

Makes 6-7 truffles

9 grams of Fat & 2 Net Carbs each

5 tbsp coconut cream concentrate (I used Tropical Traditions)

4 tbsp raw cacao powder or unsweetened cocoa

1 tbsp pure vanilla extract

1/2 cup water, room temperature

6 servings** Kal Stevia or 2 tbsp raw honey (to taste)

1/2 cup chopped nuts (I used pecans) or shredded coconut flakes

Extra cocoa powder (for nut-free)


Place jar of coconut cream concentrate in a bowl of hot water to soften.  (It doesn’t have to be 100 % liquid.) Add coconut cream concentrate to small bowl and add cocoa powder. Stir until well incorporated. Next, add vanilla, stevia (or other sweetener) and water. Stir (or whisk) until velvety and creamy. Taste for sweetness and adjust if necessary.  (Lick the spoon but try not to eat all of it!)  If cream hardens back up or clumps, simply re-melt by placing bowl in warm water and stirring. Refrigerate for 20-30 minutes or until mixture has solidified.

Place nuts or coconut into a small bowl. Using small scoop, scoop out approximately 1.5 tbsp of the chocolate mixture (and place on top of nuts (or coconut).  Move bowl around to coat chocolate completely with nuts.  Repeat for remaining truffles. Store in fridge until your daily dose of medicine is needed!

For Nut Free: Roll in unsweetened cocoa powder.

**1 mini spoon full (spoon included in Kal Stevia) is 1 serving



Many of the links contained in this post are Affiliate Links. If you purchase through the links provided, I will receive a small (very small) commission which I used to buy more ingredients to create more recipes.  I have chosen these products not to receive a commission but because I think they are the best on the market.  Thank you for your support! 


    • says

      Marian, the coconut concentrate really sucks up the water. You can use less (it will be much stronger) but 1/2 cups is what I used for the 3 or 4 batches I made. The 60-Second Chocolate Shot is a more concentrated version, using less liquid. Both are Yummy!

      • says

        Melissa – I made them again and this time used 2 tbsp Swerve and 1/2 cup almond milk. I mixed it all in a double boiler then poured them into a little candy molds. They taste delicious! I’m really enjoying your recipes! Thanks!

  1. Karen says

    I just made half a batch only bc I have never worked with coconut concentrate. This gave me 6 good size truffles. ( I could have made them smaller ) I’m thinking of putting them in the freezer to hurry the process so, I can eat them sooner. LOL

    This would make an amazing frosting. Keep the concentrate recipes coming. I’ll be using this again in the near future. I’ll need some vanilla recipes as my husband does not like chocolate. (If you can believe that

  2. amcken3 says

    FINALLY!!!…a chef who is ALSO SUGAR FREE!!!!…Its been a REAL challenge to find recipes that use ONLY stevia for sweetening. I can’t have any honey or even dates (LONG story, I have a disease fed by any kind of sugar). So THANK YOU!!!

  3. Judi says

    Hi, Melissa!
    Thank you SO much for your wonderful recipes! I’m afraid I forgot to soften the CCC and the truffles didn’t thicken up at all. Is that why? Was it because I didn’t soften the CCC?

    • says

      Judi, possibly. Soften the CCC and then add remaining ingredients. It should be like ganach at this point. Place back in the fridge to set up so you can scoop out the goodness!

  4. judi says

    Thanks for your reply. I found out what I did wrong. I hadn’t stirred my coconut cream concentrate. Now it got delicious. Yum. I also made your peanut butter balls. Wow are they good too. I love your recipes. Thanks so.much.

    • says

      Cheryl, it is not. Coconut cream is also called coconut butter or coconut manna. It is the flesh of the coconut grinded up into a butter (like peanut butter). The cream of coconut in the can has lots of sugar and really isn’t even the same product. Check out Coconut Cream Concentrate here from Tropical Traditions: http://bit.ly/14sHcdh Hope this helps!

  5. Lori says

    I have been eating as “sans sugar and grains” as possible for a long time and my family totally makes fun of me for it. I made these truffles and just for giggles let everyone in the family try a little bite. They kept coming back for more. I thought this would be my secret stash but it turns out the entire family wants to eat them too! Maybe now I can start sneaking in some more healthy food / snacks since they were so receptive to this one! Thank you! These were DELICIOUS! I’m certainly going to keep them on hand for my daily dose of coconut oil (if the rest of the family doesn’t eat all of them first)!!!Really super good!

  6. Noelle says

    Made these with coconut butter, which I think is similar to CCC, if not actually the same thing. I also used 1/2C of Swerve for the sweetener. These are a really yummy way to get your coconut oil each day!

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