Paleo Chocolate Truffles

Where healthy meets chocolate, these Paleo Chocolate Truffles are made with a few simple ingredients and are down-right delicious. This decadent chocolate treat is simple to put together but looks stunning! Aside from being Paleo Friendly, these truffles are also vegan and don’t have any added refined sugars. Make these for that certain holiday for lovers, or really anytime of year!

Dairy free chocolate truffles with a variety of coatings in a bowl.Easy Paleo Truffles

These Paleo Chocolate Truffles are decadent and down-right delicious, but also super easy to make! Basically you just make a thick chocolate ganache, let it chill and then roll into balls! You can coat these chocolate-y treats in a variety of flavors, but our favorites include the classic cocoa powder finish, as well as shredded coconut and freeze-dried fruit. They’re the perfect sweet treat to share with a friend, partner or to enjoy all by yourself!

Ingredients Needed

  • Dark Chocolate
  • Coconut Cream 
  • Coconut Oil
  • Maple Syrup (optional)
  • Instant Espresso Powder (optional, but deepens the chocolate flavor)
  • Sea Salt

Paleo truffle ball in shredded coconut.Options for Coating

We coated these with three of our favorites for truffles.

Cocoa Powder: This is the most obvious! It’s classic, and for a reason.

Finely Shredded Coconut: You can leave this natural or you can toast it for a deeper coconut flavor.

Freeze Dried Fruit Powder: A fun way to add flavor to these truffles! Freeze dried fruit is now commonly found in most grocery stores and is inexpensive! Make sure to read the label to check that the only ingredient listed is the actual fruit and does not include any additives. We love the 365 brand of them at Whole Foods or the options at Trader Joe’s. Use any type of freeze dried fruit you like, but we found raspberry and strawberry to be a natural pairing with chocolate.

Making Paleo Chocolate Truffles

Essentially, to make these chocolate truffles you’ll be making a thick chocolate ganache, then chilling it until it’s easily rolled into a ball, and finally coating them with your flavor of choice! Nothing here is complicated but there are a few steps to get the chocolate to the right consistency.

The trickiest part for making these is gauging when the chocolate is the right consistency for rolling. First you’ll let the chocolate cool at room temperature for about 30 minutes, and then place it in the freezer until it’s chilled enough to scoop out and roll into balls, about 1 hour.

Because the chocolate has coconut oil added to it, it can be tricky to roll into balls without making a sticky mess. Work quickly, and if it does get to be too messy, you can place the chocolate back in the freezer to harder. I’ve also found that washing your hands if they get too sticky to be helpful.

Chocolate truffle in cocoa powder.

Tips for Working with Chocolate

  • Use a medium to good quality chocolate, especially if you are using chocolate chips. While we love that this is an affordable DIY chocolate option, using low quality chocolate with a lot of additives, will negatively impact the final product. This is especially true if you are using chocolate chips, which are manufactured to hold their shape. Look for chocolate or chocolate chips with only a few ingredients for the best bark taste and texture. It doesn’t have to be the most expensive chocolate, but shoot for a minimum of the mid range brands such as Enjoy Life (for dairy-free), Ghiradelli, Trader Joe’s, 365 Brand, or Guittard, at a minimum. And of course, pay attention to added ingredients if you have dietary restrictions. And if you can afford better quality chocolate, go ahead as this will be the recipe to use it for.
  • Make sure all utensils are clean and dry. Water and chocolate do not mix! Even a small addition of water to chocolate can make it break, which would mean gritty chocolate. Make sure your bowls and utensils are clean and dry.
  • Melt chocolate in a double boiler. We suggest melting the chocolate mixture over a double-boiler because it’s the most gentle way to melt it. Most people don’t have a double boiler at home, so make up your own by placing a heat proof bowl over a simmering pot of water. Just make sure that the bowl is not touching the water. Using this method to melt the chocolate is an easy way to melt it, while making sure you don’t over cook the chocolate. 

Bowl of different flavors of chocolate truffles.

If you like this chocolate recipe, check out these others:

Want more Valentine’s Day recipes & ideas? Here are some we love:


Paleo Chocolate Truffles
Yields 36
Write a review
Print
Prep Time
10 min
Total Time
3 hr
Prep Time
10 min
Total Time
3 hr
Ingredients
  1. 12 oz. dark chocolate
  2. 1 cup full-fat coconut milk
  3. 1/2 tsp instant espresso powder
  4. 1 tbsp maple syrup
  5. Dash sea salt
  6. ½ cup cocoa powder for rolling
  7. Optional: 1-2 drops Young Living Lavender Essential Oil
Instructions
  1. Break up chocolate into pieces if it's in bark form
  2. In a pot heat coconut milk and chocolate
  3. Add in espresso powder and maple syrup
  4. Mix until combined; the mixture will be thick and look somewhat gooey
  5. Remove and add in dash of sea salt and lavender
  6. Set the bowl in the refrigerator for 4-6 hours, or in the freezer for 1 hour or until mixture hardens
  7. Set on the counter to soften for a few minutes before scooping
  8. Scoop out about 1/2 inch balls with a spoon and lay them out on parchment paper covered board. Refrigerate for about 30 minutes
  9. Roll truffle balls with your hands to make them evenly round
  10. Roll truffles in cocoa powder and serve
  11. Keep refrigerated when not in use
Lexi's Clean Kitchen https://lexiscleankitchen.com/

How to Make Coconut Milk

If you didn’t know How to Make Coconut Milk at home, let me be the first one to tell you: it’s easy! And requires only two ingredients and one appliance. Homemade coconut milk is creamy, naturally sweet and a great dairy-free milk alternative.

homemade coconut milk being poured into a jar for storageHow to Make Coconut Milk at Home

We can’t deny how easy it is to pick up a can of coconut milk at the store but did you know it’s equally as easy doing it at home? All you need is a blender and natural coconut flakes! This alternative milk is naturally full of flavor and sweetness is so so versatile in the kitchen. And the best part is it’s just two ingredients: water and coconut. There are no sneaky hidden additives and no need to check any labels. 

Ways to use coconut milk

  • Smoothies
  • Cooking (think curries and soups)
  • Baking
  • Drinking straight from the glass
  • Coffee and Teas
  • Popsicles

soaking coconut flakes

How do you make coconut milk?

  1. Soak 1 cup of shredded unsweetened coconut flakes in boiling water for 30 minutes
  2. Blend together continuously for 1-2 minutes
  3. Strain it through a nut milk bag or a thin, clean kitchen towel, squeezing out as much of the milk as possible.
  4. Pour into a jar and store in the refrigerator for up to 5 days

Do you need to sweeten it?

We did not give directions for sweetening this milk because it is naturally sweet. But if you wanted to you can add in about 1-2 tablespoons of maple syrup and a dash of salt.

Ways to Use the Leftover Pulp

Once you strain the milk you will be left with shredded coconut! To minimize food waste you can use it in:

  • smoothies
  • oatmeal
  • baked goods
  • oatmeal bakes
  • popsicles

straining the shredded coconut

Check out the other posts in this nut milk series:

If you like this how to series, check out these others:


How to Make Coconut Milk

Prep Time 00:05 Inactive Time 00:30 Total Time 00:35 Yields 3-4 cups

Ingredients

  • 2 cups shredded unsweetened coconut flakes
  • 4 cups boiling filtered water

Directions

  1. Carefully pour boiling water over coconut flakes in a jar and let sit for 30 minutes.
  2. Carefully pour the coconut flakes and hot water into a high-speed blender and blend continuously for 1-2 minutes, until the coconut flakes are finely ground.
  3. To strain it either use a nut milk bag and squeeze into a bowl, or line a strainer with a thin kitchen towel over a bowl and squeeze the nut milk into the bowl. If it’s too hot to do it right away, let it cool for a few minutes.
  4. Pour into a jar and store in the refrigerator for up to 5 days, though it is better the fresher it is. Separation is normal in coconut milk and you may get a hardened top just like you would get with a canned coconut milk. You can melt it if you want it to be liquid again.
Loading nutrition data...
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Cherry, Coconut and Chocolate Granola

Granola can be a great whole grain breakfast or snack, especially when paired with yogurt! This Cherry, Coconut and Chocolate Granola is full of fiber and healthy fats, but more important it tastes so delicious! It’s super crispy and has the perfect combination of tart cherries, sweet coconut flakes and big chunks of chocolate! It’s gluten-free and refined sugar free and so easy to make!

How do you dry out granola

Cherry Coconut and Chocolate Granola

Ready for a story? Once upon a time Lexi was on vacation and was in a cute store offering cute looking wares and picked up some cute looking granola. She was hungry so grabbed two bags and went to pay. Not paying attention to the cost until after she left, she quickly discovered she had just unwittingly spent $40 on granola. YES you read that right: $40. Well she was still mad when digging into the bag to taste it, but once tasting that granola she immediately released all anger because the granola was SO GOOD. Vowing to make up for the $40 granola she knew she would spread the wealth by creating a new granola recipe for her recipe site that matched it and voila: this new Cherry, Coconut and Chocolate Granola recipe was born.

We’ve explored making the BEST granola before, but this recipe for Cherry, Coconut and Chocolate Granola is quite different than that one. The biggest difference is our other granola recipe is all about the granola clusters! This one is cluster free, and is an olive oil granola. What stands out and makes this granola so dang good is the crisp texture of the individual oats and coconut flakes and the salt. We added just enough salt to really bring out all of the flavors of the granola and it is borderline addicting.

So the good news is that in the end, that $40 granola was worth it, because it spurred on this amazing new recipe (as well as one other that will be forthcoming in a a few weeks). But Lexi has learned a valuable lesson for sure: when in one of those cute cute shops on vacation, ALWAYS check the price tag lest you end up with granola for millionaires.

How do you preserve homemade granola

How long does homemade granola last?

You can store this granola at room temperature in an air tight for about a month! But honestly it’s doubtful a batch will last that long, because it’s hard to stop snacking on it.

Are oats gluten-free?

Oats are naturally gluten-free, but stray wheat, rye, or barley can be introduced during the harvesting and transportation. So if you have a gluten allergy or intolerance look for the gluten-free labeled rolled oats.

What kind of oats do you use for granola

Eat homemade granola with:

  • Nut milk and berries
  • Yogurt
  • Smoothie bowls
  • As a snack
  • On top of ice cream
  • With banana or an apple and nut butter

Is homemade granola bad for you

If you like this breakfast recipe, check out these others:


Cherry, Coconut and Chocolate Granola

Prep Time 00:10 Cook Time 00:22 Total Time 00:32 Yields 6 cups

Ingredients

Directions

  1. Preheat oven to 350ºF and line a baking sheet with parchment paper.
  2. In a bowl, combine all of the ingredients except the cherries and chocolate chips and stir to combine.
  3. Pour on prepared baking sheet and shake until it is in one even layer.
  4. Bake at 350 for 22 minutes, turning the mixture halfway through so it bakes evenly.
  5. Let cool and toss with cherries and chocolate chunks. Store in an airtight container at room temperature for up to one month.

Recipe Notes

  1. You can substitute pumpkin seeds or sunflower seeds for the pecans if you'd like to make a nut free version.
Loading nutrition data...
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Paleo Cupcakes With Matcha Coconut Buttercream Frosting

Paleo Cupcakes With Matcha Coconut Buttercream Frosting - Lexi's Clean Kitchen

These Paleo Cupcakes With Matcha Coconut Buttercream Frosting are seriously amazing! The creamy matcha and coconut buttercream frosting pairs so perfectly with the fluffy vanilla cupcake from the Lexi’s Clean Kitchen Cookbook!

Paleo Cupcakes With Matcha Coconut Buttercream Frosting

We’re CELEBRATING today! Today is the 4th birthday of this little old blog, and I am so beyond grateful for everything that has come over the years thus far!

Four years ago (WHOA, I really can’t believe it) I embarked on a journey to share recipes that would change your relationship with food. A journey to help all of YOU on your clean eating path, and to encourage you to have fun in the kitchen!

We’ve created a community here together, and I am so grateful for each and every one of you! Thank you for trusting me when cooking for yourself, your families, your friends…

Paleo Cupcakes With Matcha Coconut Buttercream Frosting

Over the course of the last 4 years I…

Left my teaching job to blog full-time.

-Wrote my first cookbook.

-Launched a recipe plug in.

-Been featured and acknowledged in many major publications.

-Hired Sabrina as the first full-time LCK employee.

-Met SO many of you at book signing events!

-And SO MUCH MORE!

I truly feel so blessed that this is my job.

 

Paleo Cupcakes With Matcha Coconut Buttercream Frosting

As a special celebration today, I’m sharing the Classic Vanilla Cupcakes from my cookbook! They make the perfect cupcake base, every single time! THE BEST. Nobody will know they are gluten-free and grain-free. Promise!

Paleo Cupcakes With Matcha Coconut Buttercream Frosting

Look at that moist, fluffy cupcake center! And the buttercream is next level delicious. Seriously addicting.

Paleo Cupcakes With Matcha Coconut Buttercream Frosting

Paleo Cupcakes With Matcha Coconut Buttercream Frosting

Prep Time 10 minutes Cook Time 15 minutes Total Time 0:25 Yields 9

Ingredients

    Vanilla Cupcakes from the Lexi's Clean Kitchen Cookbook

    Coconut Matcha Buttercream Frosting

    • 1 cup unsalted butter
    • 3 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 1 tablespoons almond milk or nut-milk of choice, add another tablespoon if needed
    • 1/2 teaspoon matcha powder
    • 2 tablespoons shredded coconut, more for garnish

    Directions

    1. Preheat the oven to 350°F and line 9 cup of a regular-sized, 12-cup muffin tin with parchment paper liners or silicone liners.
    2. In a bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt until well blended.
    3. Add the eggs, sweetener, applesauce, and vanilla extract and mix until smooth.
    4. Pour into the lined muffin cups, filling each about 3/4 full, and bake for 15 to 20 minutes, or until a toothpick inserted in the middle comes out clean.
    5. While cupcakes cool, make the frosting.
    6. In a stand mixer fitted with a whisk attachment or using a hand mixer, mix the butter for 1 minute.
    7. Add the sugar and mix on low speed until well blended, then increase the speed to medium and beat until fluffy, about another 3 to 5 minutes.
    8. Add the vanilla and 1 tablespoon of almond milk. Continue to beat on medium speed for 1 minute, adding the additional tablespoon of almond milk, or more, if needed for spreading consistency.
    9. Apply the frosting with a spatula or, for a pretty presentation, using a piping bag and tip. Store in the refrigerator for up to 1 week, or in the freezer for up to 1 month.

    Recipe Notes

    *Make sure to let cupcakes cool completely before frosting.

    Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Thank you for being a part of the Lexi’s Clean Kitchen family throughout these amazing 4 years. I love you all!!

    Coconut Curry Ceviche & San Fran Blogger Trip

    Coconut Curry Ceviche {Dairy-free, grain-free, gluten-free, paleo-friendly} | Lexi's Clean Kitchen

    This Coconut Curry Ceviche is simple to prepare, flavorful, and fresh. It’s made with the perfect flavors for any summer night, and it’s made dairy-free! Spruce up your plating by serving it in a coconut, or just serve in a bowl and devour!

    Coconut Curry Ceviche - Lexi's Clean Kitchen

    In February I attended an amazing blogger trip in San Francisco. It was a great group of bloggers and a great trip filled with AMAZING food. We ate a lot, as food bloggers would, and had such a fun time exploring the city. This Coconut Curry Ceviche is from a meal we had at E&O Kitchen and Bar. It was SO good that I knew I had to share it with you!

    Scenes from the trip:

    San Fran Food Blogger Trip

    Where We Stayed:

    We stayed at Hilton San Francisco Union Square. The location, the room, and the hospitality in the hotel is beyond fantastic. They go above and beyond, and for a large hotel, they do a fabulous job of making it feel small for the guests. Cityscape (on the 46th floor) had the absolute best views of the city, and had amazing cocktails and appetizers! 

    What We Did:

    Avital Walking Food Tour of Mission District: amazing foodie tour with fabulous stops in the Mission district.

    Tour of Heath Ceramics: a tour of their San Fran studio!

    Macaron workshop at Chantal Guillon: This was incredible. An amazing, fun experience and they even made custom macrons with our logos on them!

    Edible Excursions Japantown Food Walking Tour: A great tour of Japan town with a ton of fabulous stops for any foodie!

    Tour of the Ferry Plaza Farmers Market, and Ferry Building Marketplace: we walked around and met many of the vendors here. It is truly an amazing farmer’s market if you ever get the chance to go!

    Where We Ate:

    Dinner at E&O Kitchen & Bar

    Dinner at Charlie Palmer’s Burritt Room + Tavern

    Dinner at Urban Tavern

    It was an amazing trip filled with fabulous food, good friends, and great things to do in the city!


    Now… this recipe! A must-make!

    Coconut Curry Ceviche - Lexi's Clean Kitchen

    I mean, how good does this look? No cooking required!

    Coconut Curry Ceviche - Lexi's Clean Kitchen

    Coconut Curry Ceviche

    Prep Time 55 minutes Cook Time 00:00 Total Time 0:55 Serves 4-6

    Ingredients

    • 1/2 pound local white fish (see notes)
    • 1 red chili, minced
    • 1 red bell peppers, minced
    • 1/2 red onion, minced
    • 1 mango, minced
    • 1 tablespoon cilantro, finely chopped
    • 1/2 cup fresh lime juice, from about 4 limes
    • 1 tablespoon full-fat coconut milk, more to taste
    • 1/4 teaspoon Thai style green curry paste, more to taste
    • 1/4 teaspoon fish sauce
    • 1/4 teaspoon sea salt, more to taste
    • 1/4 teaspoon black pepper, more to taste
    • 1 bag Tarro Chips
    • Optional: 1 whole coconut, halved, for serving

    Directions

    1. Dice the fish into bite sized pieces and place into small bowl. Pour enough fresh lime juice to cover or submerge the fish and let sit in the refrigerator for 45 minutes to one hour, save the rest of the lime juice to add in later.
    2. Once the fish has turned opaque, strain off all excess liquid and place into a clean bowl.
    3. Add the minced chilies, bell peppers, onions, and mangoes and mix together with a large spoon.
    4. Add enough coconut milk to the mix to lightly coat all of the ingredients.
    5.  Add green curry paste ½ of a teaspoon at a time until it is to your liking. Add fish sauce, salt and pepper. Fold in the chopped cilantro.
    6. Toss to combine. Assemble and serve.

    Recipe Notes

    • *We used fresh halibut, but you can use white sea bass. We chatted with our local seafood market about the best fresh fish for ceviche.
    • *Recipe adapted from Executive Chef Sharon Nahm of E&O Kitchen and Bar and printed with permission.
    Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Healthy Apple Nachos

    These healthy Apple Nachos are an amazing kid-friendly snack that is both nutritious and fun! It can be made in under 10 minutes and is perfect to serve at a playdate or send to school to celebrate a birthday. They can be customized based off of what you have on hand and we guarantee will be a hit!

    Apple nachos recipe with toppings on a plateHealthy Apple Nachos

    Let’s talk about an easy breezy snack that any member of your family will love. APPLE DESSERT NACHOS. For starters, you can completely customize these. You need apples of course, and then toppings of choice. This is the perfect late night healthy treat, or the perfect after school snack fuel to keep your family going for the rest of the evening.

    Each bite loaded with delicious flavor, plus some great healthy additions of nut butter, coconut, seeds, nuts, and well.. chocolate, because we all love chocolate.

    Apple nachos with chocolate and peanut butter for kids

    Ingredients in Apple Nachos

    The best part about this snack is that you can truly substitute in whatever you have on hand! At a minimum the apples are needed. The dark chocolate and the nut or seed butter help “hold” all the toppings, so those are also essential. After that you could substitute in whatever you have or what the kids want! 

    • Apples
    • Dark Chocolate
    • Nut butter or Seed butter
    • Coconut Flakes
    • Nuts or Seeds
    • Raisins

    How to Prevent the Apples from Browning

    This is a great snack to send to school to celebrate a birthday or to serve at a playdate. If you aren’t serving it immediately you’ll need to “treat” the apples with lemon juice to prevent browning. It’s simple: after you cut the apples squeeze a little bit of lemon juice on them and toss to coat. This will help the apples last longer without browning.

    Apple slice with coconut flakes, peanut butter, raisins and chocolate

    If you like this healthy snack recipe, check out these others:

    If you like this apple recipe, check out these others:

    Apple Nachos

    Total Time 0:00

    Ingredients

    • 2-3 organic apples (I like Honeycrisp)
    • 1/2 cup dark chocolate, melted
    • 1/4 cup nut butter, melted
    • 1/4 cup homemade caramel
    • 2 tbsp coconut flakes
    • 2 tbsp nuts
    • 2 tbsp golden raisins

    Directions

  • Slice apples into thin wedges and arrange on plate
  • Drizzle melted chocolate, nut butter, and caramel
  • Top with desired toppings and serve
  • Recipe Notes

  • Topping options are endless!
  • Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!