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What better way to sweeten a Monday morning than with a little chocolate?
These silky-smooth chocolate truffles remind me of a cross between Lindt truffles and the homemade truffle recipes that include squished-up chocolate cake and cream cheese. My healthy version doesn’t require any cake baking and comes together in a jiffy! There’s one thing I love more than Christmas candy: easy Christmas candy.
Even though these truffles do include a little cream cheese, most of their fats come from coconut oil – that metabolism-boosting superfood ingredient. It gives these truffles their delightful texture. I used refined coconut oil because I’m not a big fan of coconut flavor, but if you’re an Almond Joy kind of person you could definitely use unrefined coconut oil. If you do that, you could also roll the finished truffles in some chopped almonds and/or coconut flakes!
Speaking of coatings, the possibilities are endless. Cocoa powder, coconut flakes, chopped nuts, sugar-free chocolate chips, and even crushed sugar-free peppermints would all make great coatings for these chocolate truffles. If you want to dip them in a chocolate coating, I suggest freezing the truffles first, then dipping them in the chocolate coating from this healthy buckeye recipe.
Just like most low-carb goodies that include alternative flours and sweeteners, these truffles are best after a night in the refrigerator. The sweetness, especially if you use stevia for part of the sweetener like I did, balances out. If you’re sensitive to the taste of stevia, you can always replace it with more THM Super Sweet Blend or some THM Gentle Sweet. (You can just do this to taste, or use this sweetener conversion chart to help you estimate how much you’ll need. I always use less sweetener than I think I’ll need, then taste and add more as desired.)
Need some more healthy holiday candy recipes? Try…
- Christmas Cracker Toffee
- Healthy Buckeyes
- Peanut Butter Fudge
- Chocolate Truffle Fudge
- S’mores Chocolate Bites
Even more great candy recipes can be found in my cookbook, Necessary Food, which is being released December 9th! Click here for details.
As always, check out the Notes section of the recipe for tips, extra allergy info, and/or answers to FAQs. Check out the “suggested products” section below the printable recipe to see the products I use and recommend. You can also find links to these products in the recipe itself. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). To those of you who faithfully remember to buy through my links – thank you so much! You help me keep this blog (and the free recipes) going!
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- Christmas-themed recipes
- my candy recipes
Wouldn’t a cookbook make the perfect Christmas gift? My new cookbook, Necessary Food, is going to be released December 9th! Click here for more details.
- ⅔ c. Briana's Baking Mix*
- ⅓ c. cocoa powder
- 2 tsp. THM Super Sweet Blend
- 1 tsp. instant coffee granules**
- ½ tsp. xanthan gum
- ¼ tsp. baking powder
- ¼ tsp. salt
- ⅛ tsp. THM Pure Stevia Extract Powder***
- -
- ½ c. refined coconut oil, melted
- ½ c. water
- 2 oz. cream cheese, softened
- ½ tsp. vanilla extract
- -
- Possible addition: peppermint extract
- Possible coatings: chocolate coating, cocoa powder, coconut flakes, chopped nuts, sugar-free chocolate chips, crushed sugar-free peppermints
- Whisk the dry ingredients.
- Add the wet ingredients and beat with a hand mixer until a dough forms. Refrigerate or freeze the dough until you can scoop it into balls with a cookie scoop. Freeze the balls for a few minutes, then roll them smooth with your hands and dip them into your choice of coating.
- Store in the refrigerator.
**You can increase, decrease, or omit the coffee granules as you see fit. In this amount, they don't add a strong flavor. If you're gluten intolerant, you may need to omit these entirely if you can't find a gluten-free product.
***If you're sensitive to the taste of stevia, I recommend adding some extra THM Super Sweet Blend or THM Gentle Sweet in its place (to taste).
To make these dairy free, use a non-dairy protein powder to make the baking mix and make some substitutions for the cream cheese. You could try coconut cream, or you could just use a little extra coconut oil and water (I'd use more coconut oil than water). I haven't tested this, but I think it would be worth a try.
Suggested products:
- THM Super Sweet Blend
- THM Pure Stevia Extract Powder
- Xanthan Gum (iHerb)
- Sugar-free Chocolate Chips
- Xylitol-Sweetened Peppermints
Does the baking mix make these truffles gritty at all? I’m thinking about making them for my parent’s 16th anniversary dinner for part of a dessert platter…
I’m sorry – it’s been awhile since I’ve made them so I can’t really remember well enough to answer the “at all” part of your question, but I wouldn’t have blogged them if I noticed anything problematic. 😉
Okay, thank you! 😁
What does the baking powder do in these?
“Cake batter” flavor 🙂
I have recently discovered I am allergic to Stevia (I’ve always been allergic to ragweed but was hoping it wouldn’t manifest with stevia–but it did), so I’m trying a monk fruit/erythritol extract. I’m supposing that I’ll need pure erythritol to replace the pure stevia extract you call for. Is it xylitol or erythritol that has that cooling effect? Because then wouldn’t peppermint extract be the BOMB? I can’t wait to try these!
Hi Kim! You can use any sweetener (to taste) in these truffles. 🙂 The pure stevia is super super concentrated, so keep that in mind. I’m not sure how your monk fruit/erythritol extract measures in relation to sugar, but if you find that out you can use this chart to help convert: https://media.trimhealthymama.com/wp-content/uploads/sites/4/2017/05/07222306/THM.Sweetener-Conversion-Chart.pdf
Erythritol tends to have the cooling sensation. I like your peppermint idea!
I just got my cookbook in the mail. It’s difficult to put it down, I’m so busy, but I’m in it every chance I get. Brianna you are a master at recipe conversion and I am so grateful. I love the cookbook, I bought a 2nd one to give my daughter-in-law for Christmas….
I’m so glad you’re enjoying the book, Carole!
I made this today and we are enjoying them. 🙂
Now I will tweak it a bit next time… I will use half the xanthan gum, as I used the THM Baking Blend (what I had on hand) and that already contains some glucci. I did notice a little “film” feeling on my teeth.
Also, I used 3/4c THM BB for the 2/3c of your blend. It seemed to be a perfect ratio.
I omitted the coffee, as I have a strong dislike of any hint of coffee flavor.
I added 6 drops of peppermint eo. (I might try 7 drops next time.)
I also want to try raspberry extract instead.
I will echo the words my 11yr old daughter said to me, “Thank you for sharing and not keeping these to yourself!” 😀
Thanks for sharing your tweaks! Haha…love your daughter’s comment. 😛
Oh, and I rolled them in Lily’s chocolate chips. 🙂
No xantham gum? Any ideas for a replacement/substitute?
Thanks & God Bless!
You can usually substitute glucomannan in a 1:1 ratio, but I haven’t tested that in this recipe.