What I love about these chocolates is that they require zero double-boilers or a fancy candy thermometer. They are fool proof and easy to make. All you need is some cocoa powder, nut butter, coconut oil and optional sweetener. Then you can go from there and add some fun toppings like flaky sea salt, cinnamon, cacao nibs or slivered almonds. Or even some freeze dried raspberries, coconut flakes or chia and hemp seeds! I’ll often get inspiration by walking through the chocolate bar aisle in the health food store. And then I’ll want to buy all the pretty packaged chocolate but then remember I can make it at home!
Here I’ve just used an ice cube tray that is rubber on the bottom for an easy pop out! I store these chocolates in the freezer or fridge because the coconut oil gets a little melty when left out for too long. Then you can transfer the chocolate to a mason jar and have an chocolate snack whenever you want 🙂
If you are a dark chocolate fan like me, then you’ll love these! If you aren’t so much of a 100% dark chocolate kinda person, have no fear, cause you can add stevia or maple syrup or honey and AS MUCH AS YOU WANT. Okay, but don’t go overboard, cause really, that nut butter makes it so creamy and a lil sweet that you really don’t need a lot of extra sweetener. If you are on the Keto train right now, these are the perfect snackers with no added sugar. What also makes them Keto is they are low carb. I’ve only tried using stevia but I’m sure you could try other varieties out there too. Remember, you just need a pinch of stevia because it’s very concentrated.
Really, why wouldn’t you always have these on hand? I don’t know why I wouldn’t either. So, looks like I need to make another batch 🙂
The great thing about these chocolate truffles is that the recipe is loose enough to make room for variations. If you’d prefer to use grass fed butter rather than coconut oil, the texture of the truffles will be that–a little more buttery and chewy! Or if you want to try adding a little bit of heavy cream or coconut cream (start out with 2 tbsp) then you’ll also get a similar smooth texture. You can also opt out completely from the nut butter or even use less of the amount. But why would you do that? Alright, we have an action plan here now.
Keto Chocolate Truffles
- 1/2 cup coconut oil or grass fed butter
- 1/2 cup cocoa powder
- 1/2 cup almond butter or other nut butter cashew butter would be really creamy!
- 1/4 tsp stevia or other sweetener to taste adjust measuring if using liquid
- optional toppings coconut flakes, freeze dried strawberries, hemp seeds
Melt coconut oil or grass fed butter on low heat. Stir in almond butter until fully incorporated. Mix in cocoa powder until dissolved.
Add stevia and taste the chocolate mixture. Then pour chocolate into a glass measuring cup with a spout and divide into the rubber ice cube molds. Place in freezer until fully solid (about 45 minutes). Pop the chocolate truffles out, place them in a mason jar and store in the freezer or fridge!
Fun pptional add ins are flaky sea salt on top of chocolate molds (place in freezer for a couple minutes to get a little solid before topping with sea salt so it doesn't drop), chia seeds or cacao nibs!
Storing the chocolate truffles in the fridge will give them a softer texture than in the freezer. If keeping for a few weeks, store in freezer to last longer.