Just five good-for-you ingredients make up these paleo and keto chocolate truffles! i.e. they're the ultimate fat bomb treats! Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Add coconut cream, sweetener, cocoa, espresso powder (optional) and salt to a saucepan over medium heat. Mix using an immersion blender or whisk until all the solids from the coconut milk have the dissolved and the mixture is fully blended.
Sprinkle xanthan gum little by little and blend until fully combined. You'll likely have some air bubbles, but be sure to check there are no lumps. Any lumps will be resolved by mixing with an immersion blender (or in an actual blender). If the mixture is too thick to mix, add 1 teaspoon of water at a time (being mindful that you want it thick for the truffles to hold their shape!). Remove from heat, allow the mixture to cool completely, cover and refrigerate until set.
Scoop (or spoon!) out enough chocolate to form 1-inch rounds. Dust your palms with cocoa powder and roll until smooth. Work quickly to avoid melting them, and if they become too soft just pop them in the freezer for 10 minutes before carrying on.
Keep in the fridge in an airtight container for about a week, dusting with fresh cocoa right before serving (you can also do toasted almonds, coconut etc!). And note that these also freeze surprisingly well, just thaw them out before indulging!
*OK so coconut milks and creams always lead to (a lot!) of questions as it's an ingredient that varies widely. So you can either buy it as is (label will read coconut cream); or you guys can use your cans of full fat coconut milk, chill them in the fridge overnight, open them and scoop out only the solids on top (i.e. the cream). You get roughly 1 cup out of a can (just roll with what you got!).Please note that nutrition facts were estimated per truffle serving (roughly 1.3g net carbs!). This recipe yields approximately 10.