Cinnamon Chocolate Truffles

These truffles are dairy-free, gluten-free and healthier than your average truffles due to the use of coconut oil and raw cacao powder, which make these close to a superfood. These are great around the holidays or for celebrations throughout the year.

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Servings: 4

Prep Time: 00:20

Cook Time: 00:00

Main Ingredients

1 cup dairy-free chocolate chunks (i use the good life brand)

1 tbsp. honey

1 tsp. cinnamon

1/4 tsp. almond extract

1/4 cup coconut milk

2 tbsp. honey roasted almonds, finely chopped and divided in half

1/2 tbsp. raw cacao powder


1In a small saucepan, melt chocolate over very low heat, stirring continuously.

2Once melted, remove from heat and stir in the coconut milk, cinnamon, almond extract and honey.

3Pour into a separate bowl and freeze for 20-30 minutes until mixture is hard to the touch.

4In the meantime, chop the almonds. Set half of the almonds off to the side for garnish. Mix half the almonds with the raw cacao powder in a small bowl.

5Remove mixture from freezer and with a spoon, scoop truffle ball sized dollops directly into the almond/cacao mixture and roll to cover while forming the truffle. Work quickly as the coconut oil will cause the mixture to start to soften upon handling.

6Sprinkle tops of truffles with remaining chopped almonds.

7Serve immediately or put directly back into the refrigerator until ready to serve.

Additional Notes

Makes 10-12 truffles. Vanilla extract can be used in place of the almond extract, if needed. For more nutrition and advice, visit me at

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