Chocolate truffles made with coconut flour, nut or seed butter, and pure maple syrup. Enjoy as a perfectly portioned dessert or treat.
Love is in the air.
And when I say in the air I actually mean in my kitchen.
There’s a mound of freshly made chocolate truffles sitting neatly on a plate just within my reach.
They were a huge hit last weekend when I experimented with them for my dad’s birthday, so I knew I had to make them again for Valentine’s Day.
If life is like a box of chocolates, I really hope it’s like these 4-Ingredient “Superseed” Chocolate Truffles!
Whether you love Valentine’s Day or think it’s a cheesy pink hearted marketing scheme, you’re going to love these 4-Ingredient “Superseed” Chocolate Truffles.
They’re oil-free, gluten-free, and refined sugar-free.
I wanted to make sure that they met all of the thing I usually demand of my desserts, and these truffles don’t disappoint.
The crunchy chocolatey shell reveals a fluffy nut and seed buttery interior that is so addicting!
It’s probably good thing that I didn’t know that truffles were this easy to make, or I would have invented many more excuses outside of holidays to make them.
They require only four ingredients plus toppings, and the toppings are totally optional.
Also, they come together in under an hour, and most of that is spent pacing the floor while they set up in the freezer.
All you need is a blender, a freezer, and some real ingredients.
We usually look at Valentine’s Day as an opportunity to get dressed up and go out to a nice dinner, which is what we plan to do this weekend.
This year we have reservations at one of my favorite restaurants, True Foods Kitchen.
It’s definitely a challenge for Dan and I to find places to eat together, because he’s a meat and potatoes kind of a guy and I’m more of a giant plate of roasted veggies with tahini drizzle kind of a girl.
At True Foods, we can both find something yummy that is made with real food.
Note: The wine there is also delicious!
And they serve Kombucha!
Inventing my own truffles gave me the opportunity to get the shell versus interior proportions just right.
You know the seasonal Easter Egg Reese’s cups that are the best because the ratio of chocolate to peanut butter is PERFECT?
And by perfect I mean 75% peanut butter to 25% chocolate?
That’s what I tried to achieve with these truffles.
There’s a bit of sweet nut and seed butter with every bite.
For first time truffle makers, make sure you have everything set up before you start dipping in the melted chocolate!
They set up quickly while you’re busy busy snapping photos (just me?),
But that’s a good thing, because that means the wait for dessert is that much less.
I used this Nuttzo nut and seed butter blend to achieve my “Superseed” filling!
If you can’t find Nuttzo near you, this recipe also works with peanut butter, sunflower seed butter, almond butter, or cashew butter.
For toppings, I went with shredded coconuts, cacao nibs, and crushed nuts.
Some other ideas are granola, dried fruit, or seeds.
If you make these 4-Ingredient “Superseed” Chocolate Truffles for V-Day or any day, I want to see!
I’d love to see how yours turned out!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipe like this one to make later.
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XO Lauren
4-Ingredient “Superseed” Chocolate Truffles
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: 12-14 truffles
Print Recipe
Pin RecipeDescription
Chocolate truffles made with coconut flour, nut or seed butter, and pure maple syrup. Enjoy as a perfectly portioned dessert or treat.
Ingredients
- 1 cup nut or seed butter (I used Eat Nuttzo!)
- 1/4 cup coconut flour
- 1/4 cup pure maple syrup
- 1 cup dark chocolate bar, roughly chopped
- Optional toppings: shredded coconut, cacao nibs, crushed nuts
Instructions
- In a food processor or high speed blender, combine nut or seed butter, coconut flour, and maple syrup.
- Pulse until blended into a sticky dough.
- Roll dough into 2″ balls place onto a cookie sheet lined with parchment paper.
- Place tray in the freezer for 15-30 minutes. (If your freezer isn’t large enough to accommodate a cookie tray like mine is, place balls into a freezer storage bag and freezer that way, then place back on cookie sheet afterwards.)
- Before you take the balls out of the freezer, melt the dark chocolate over the stovetop in a pan over medium low, stirring until smooth.
- Prep your toppings in individual bowls so they’re ready to add.
- Remove truffles from the fridge and dip into the melted chocolate with two spoons until well coated, then place back onto the lined cookie sheet. If your chocolate starts to stiffen and dry out, pop it in the microwave for about 30 seconds to reheat.
- Top with desired toppings immediately.
- Allow the chocolate to harden at room temperature, then store in the refrigerator or 3-5 days or freeze for long term storage.
- Category: Dessert
- Cuisine: Vegan, Oil-Free, Gluten-Free, Grain-Free, Refined Sugar-Free
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These awesome superseed balls are DELICIOUS! Do mine look like yours? LOL nope! BUT they do taste amazing, I used almond butter and may have burned a tiny bit my chocolate but didnt hold me back from eating a couple right away.
Also very easy to do and even without the chocolate taste yummmmmy!
★★★★★
LAURA!!! Thank you so much for commenting! 🙂 Also, LOVE the idea of making these without the chocolate, YUM. 😀 XOXO