Recipes - Desserts and Sweets - Dairy-Free Chocolate Truffles

Dairy-Free Chocolate Truffles

PREP TIME: 5 minutes
COOK TIME: 15 minutes
YIELD: 24 Truffles
KETO DIET PLANS: Classic Keto, Modified Keto, Modified Atkins, Low Glycemic Index, and MCT Oil

Only four ingredients needed to make Dairy-Free Chocolate Truffles! You will love the intense dark chocolate and creamy texture. Use a silicone mold to make pretty shapes, but you can also roll them into small rounds.  The only sweeter in this recipe comes from the Lily’s chocolate bar, no additional sweetener is needed. If you like this recipe, you will also love our Chocolate Avocado Truffles!

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100 grams (1/3 cup + 1.5 T.) Coconut Milk
56 grams (4 T.) Coconut oil
80 grams (12.8 ounce bar) Lily's 70% Dark Chocolate, Sea Salt
15 grams (2.5 T.) Cacao Powder


1Combine the coconut milk, coconut oil and dark chocolate in a microwave safe bowl. Heat the mixture in 30 second intervals until melted. Stir between each cycle. If you prefer to not use a microwave, this process could be completed in a double boiler or in a small heat proof bowl set on a mug warmer. Whichever method you choose, avoid over heating the chocolate, or it will separate and not reset properly.
2Once all ingredients are warmed through, stir the mixture very well until it is completely smooth and the chocolate has completely melted. If you are using silicone molds, pour the melted mixture into the molds then place the molds in the refrigerator overnight.
3If you are rolling the mixture into spheres, cover the bowl tightly with plastic wrap. Place the melted chocolate mixture in the refrigerator and allow this to cool completely, overnight is best.
4After the truffles have cooled, roll into small spheres or remove from the silicone molds and coat them with the cacao powder. The easiest way to do this is by using a small plastic bag. Place the cacao powder in the bag and one at a time add a truffle and shake to coat.
5Place the truffles in a single layer in a storage container. Optional step: Allow them to dehydrate slightly by sitting the uncovered container in the refrigerator for 12-24 hours. This will create a shell around the outside of the truffle and prevents them from melting too quickly in your hand.