Holiday Chocolate Truffles
Yields 25
These no bake truffles are a decadent gluten, dairy free snack or dessert for anyone wanting a treat, but not necessarily the "yuck" feeling afterwards
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Prep Time
15 min
Cook Time
5 min
Prep Time
15 min
Cook Time
5 min
  1. 1/2 cup Coconut Flour
  2. 1/2 cup Unsweetened Cocoa Powder (I used 2 different kinds**)
  3. 1 cup Chocolate Protein Powder (I used Arbonne)
  4. 6 TBS Nut or Seed Butter (I used Almond)
  5. 3/4 cup Unsweetened Almond Milk
  6. 1/4 cup broken up Candy Canes (I bought mine from Mother's)
  7. 2 Chocolate Bars for melting (I used Pure 7 Original and Peppermint)
  1. Add all ingredients to the bowl of your food processor with the mixing blade. Mix until fully combined. Depending on the ingredients you used you may need more non-dairy milk or coconut flour. Dough should stick together easily when pressed together without being sticky.
  2. Roll dough in your hands and place on parchment paper until melted chocolate is ready.
  3. For the chocolate coating/drizzle: Melt the chocolate bars in a double boiler stirring frequently. Once melted use a toothpick to dip each truffle into the melted chocolate and place on parchment lines baking sheet. Sprinkle with topping if desired
  4. Refrigerate for 15+minutes or until chocolate is set. Store in an airtight container in fridge for up to 2 weeks
  1. *I buy all my spices from Savory Spice Shop in Costa Mesa. You can also find them online at
  2. **I used Black Onyx Cocoa Powder and Dutch Cocoa Powder
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