This recipe of Paleo dark chocolate truffles was inspired by Detoxinista’s wonderful recipe for Easy Dark Chocolate Avocado Truffles.

Rich pure dark chocolate, perfectly sweetened, and balanced with a topping of your choice on the outside, these Paleo dark chocolate truffles are addicting!

Moist and soft on the inside, and firm on the outside, this recipe is quick and easy. I promise that the results are some of the best tasting chocolate treats you will put to your lips, while still managing to eat clean real food!

I just don’t personally care for most of the cocoa bars on the market today with sweeteners in them, so I always cook with 100% cocoa and add my own natural sweeteners, like raw honey or pure maple syrup. Truth be told, all of my Paleo chocolate treats have that deep dark rice chocolate flavor with just enough sweetness to offset cocoa’s natural bitterness

The key to this recipe is the avocado. Ensure that it is ripe and soft; not overly ripe with dark brown throughout. Ideally, it will be green and yellow throughout and perhaps a spot or two of brown.

A soft avocado is easily mashed in a mixing bowl with simply a fork. So there is no need to break out the processor, mixer, or any other crazy kitchen appliances.

My simple rule for making Paleo treats using natural sugars is this: Using raw honey will cause the treat to solidify more than using pure maple syrup.

Heating chocolate is an art. I am certainly no chocolate expert and I have been known to have made plenty of hot messes made of chocolate in my time in the kitchen. However, the most important tip I can leave you with in making any chocolate recipe work, when you are making it all from scratch is this: have patience and do not rush this!

Always use low heat when melting chocolate. Once chocolate begins to heat it accelerates the melting process for the whole batch. I strongly recommend double boiler method or stove top over using a microwave for melting chocolate.

With all of this being said, however, this is not a complicated recipe. In fact, this recipe is very simple and I would encourage you to include your family in making it — especially the chocolate truffle rolling part!

Recipe yields about 12 Paleo dark chocolate truffles.

Ingredients:

1 ripe avocado

1/2 cup of raw honey or pure maple syrup

4oz 100% cocoa unsweetened chocolate baking bar

2oz 100% unsweetened cocoa powder

A pinch of salt (about 1/16 tsp)

1/2 tsp of vanilla extract

Directions:

Begin to heat, on low, a small to medium sized pan.

Add your sugar of choice (honey or maple syrup).

Break up the chocolate baking bar and add it to the pan.

Add the cocoa powder, vanilla extract, and the salt.

In a medium sized mixing bowl, mash the avocado thoroughly. Ensure there are no lumps here. Sit aside.

Continue to slowly stir the chocolate mixture. Make sure to stir along the bottom of the pan to ensure that the chocolate does not burn.

Tip: If the chocolate mixture has gotten too hot too fast or has been heated for too long, it will thicken. If the mixture is far too thick (i.e. you cannot stir it but instead can scoop it) then you will want to remove it from the heat and mix in 1 tbsp of warm water at a time until it thins out. Only repeat adding water for a maximum of about 6-7 times with this volume of chocolate; beyond this and you risk diluting the flavor.

Once the chocolate mixture has melted thoroughly, remove from heat and mix into the mashed avocado.

Stir well. You should not see any of the avocado’s green or yellow colors in the mixing bowl now. If you see any of the avocado remaining, keep stirring. Remember to pull from around the sides and the bottom of the mixing bowl to ensure an even and complete mixing of all the ingredients.

Place a plastic wrap over the top of the bowl and lightly press the plastic wrap down direction onto the chocolate mixture.

Place into the refrigerator for approximately 2 hours to allow the mixture to cool and harden. Tip: If the bottom of the mixing bowl is warm to the touch, it is not done cooling.

This is where the recipe allows for creative license and the fun really begins in making chocolate treats: toppings. What do you want on the outside of the chocolate truffles? A light coating of cocoa powder? Finely chopped walnuts? How about some finely shredded coconut? My best results have been with pecans and shredded coconut, both finely ground in a processor.

Once the chocolate mixture has cooled, remove the bowl from the refrigerator and remove the plastic wrap.

With a regular table spoon, scoop the chocolate mixture out of the mixing bowl and into your hand. Gently roll the chocolate mixture between the palms of your hands in a circular motion to form a ball. Not to worry, your hands will be coated with chocolate afterwards, so do not both cleaning up until you have completed the whole batch!

Take the chocolate truffle and roll it in a small bowl with your topping of choice.

Set the chocolate truffle aside in a container or a plate.

Repeat the process for the remainder of the chocolate mixture.

Lick hands clean of all chocolate <— very important step not to miss here.

Wash hands with soap and water thoroughly to clean them properly.

Refrigerate the chocolate truffles in a sealed container to store.

Enjoy the Paleo dark chocolate truffles!

A double batch of Paleo dark chocolate truffles rolled in shredded coconut and pecans.