HEY THERE CHOCOLATE LOVERS! This shouldn’t be a surprise, but I’ve got another chocolate recipe for you that you don’t actually have to feel guilty about eating. Not that you should ever feel guilty for eating anything, but I know how things go sometimes. A little bite here, a little overindulgence there, and then suddenly it looks like you’ve landed face first in a mountain of melted chocolate chips.
Not that I know from experience. Or maybe because I know exactly from experience. Whatever.
Every afternoon I just crave a little bit of sweet. The way my day goes, I work/do housework in the mornings and then delay my lunch to workout after I get the kids down for nap time. After I workout it’s time for my lunch, which after everything is said and done is around 2pm. Shortly after that is the mid-afternoon slump and then mama just needs some chocolate.
Usually my indulgence of choice is a square of 80% cocoa chocolate, but a little extra oomph certainly makes things feel fancier. These truffles are exactly that – deep, dark, crunchy, healthy oomph to carry you through the rest of the day with a little pep in your step. I promise, you need and want these, especially if you’re a dark chocolate fiend like yours truly.
In all honestly if you don’t like cacao nibs (or don’t have any) another good option to roll the truffles in is toasted coconut flakes. Or graham cracker crumbs (which won’t make it paleo, but sometimes you just gotta) or even a little bit of cocoa powder. You’ll definitely want to roll them in something so that the chocolate stays in the middle instead of on your fingers, but the sky is the limit!
PALEO DARK CHOCOLATE TRUFFLES
Makes about 12-15 truffles
- 1/4 cup coconut oil, melted
- 2 tablespoons honey
- 1/2 cup cocoa powder
- 2 tablespoons creamy almond butter
- 1 teaspoon vanilla extract
- 1/2 cup cacao nibs
- Combine all ingredients except the cacao nibs and whisk until smooth.
- Refrigerate until solid, about 1 hour.
- Scoop into balls, about 1-1/2 teaspoons apiece, and roll into balls.
- Roll the balls in the cacao nibs, then refrigerate again to solidify.
- Keep refrigerated until ready to eat because they’ll melt or fall apart at room temperature.