Chocolate Truffles

Enjoy these very low carb treats this Christmas.  The healthy fats make them really filling. 


  • 100g coconut cream (from the top of an unshaken can - see Tip)

  • 1 tablespoon cacao powder 

  • 50g good quality dark chocolate (at least 85%)

  • 1/4 tsp Vanilla powder or 1 tsp vanilla extract 

  • 1 tablespoon cold water

  • 1 tablespoon coconut oil 

  • 1 tablespoon almond butter 

  • 2-3 tsp xylitol or honey or sugavida or coconut sugar

  • 2 tablespoons ground almonds 

  • 2 tablespoons chopped nuts or desiccated coconut 


  1. In a saucepan bring about 250ml water to a simmer.  Place the coconut cream, cacao powder, chocolate, coconut oil, vanilla and the cold water in a heatproof bowl and place over the simmering water.  Stir occasionally until melted. 

  2. Remove the bowl and set aside to cool for 5 minutes.

  3. Whisk in the xylitol or honey and stir in the ground almonds.

  4. Chill in the fridge for about an hour or freeze for 20 minutes.

  5. Form the mixture into balls and roll in the chopped nuts or coconut.

  6. Store in the fridge. 

TIP - place a tin of coconut milk upside down in the fridge overnight to make it easier to scoop out the cream part.