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The Key to Making Paleo Chocolate Truffles – with Devin Plaut from Laughing Fox Chocolates

Louise Hendon | August 7
the key to making paleo chocolate truffles with devin plaut

One of my biggest weaknesses is chocolate. This probably started off during childhood…

I lived a few miles away from the Cadbury’s chocolate factory (which some claim is similar to Willy Wonka’s chocolate factory), and ended up eating quite a lot of Cadbury’s chocolates. (The original story by Roald Dahl was partially inspired by Cadbury’s.)

But this post is not about me or my chocolates. This post is all about Devin Plaut and his drive to make delicious Paleo chocolate truffles.

laughing fox paleo chocolate truffles

I was sadly away when these chocolates arrived for me, but my mom enjoyed them on my behalf!

Video with Devin Plaut – Discussing The Key to Making Paleo Chocolate Truffles

I had a fun chat with Devin over Skype a few weeks ago! We discussed what prompted him to start making Paleo chocolates as well as the key to making amazing paleo chocolate truffles. It’s a short chat, but it’s got some great information about chocolate making.

Paleo Chocolate Truffles Ingredients

One of my first questions for Devin when we connected was about the ingredients of the truffles. So, this is what’s in the Paleo chocolate truffles (called Vegan Bon Bons on his website):

  • Pure 100% dark chocolate liquor
  • Cocoa butter
  • Honey
  • Date sugar
  • Coconut palm sugar

Primal Chocolate Truffles Ingredients

And if you’re ok with dairy, then you might enjoy his dark chocolate truffles instead. Here are the ingredients:

  • 60% dark chocolate Callebaut
  • Grass fed heavy cream
  • Vanilla bean

Primal Chocolate Truffles Recipe

As Devin mentioned in the video, he shared with me the step-by-step instructions for making amazing chocolate truffles with that beautiful shell. You can change the ganache to make it Paleo, but if you tolerate dairy, then you might enjoy this simple Primal ganache.


Primal Chocolate Truffles Recipe
Cook time
Total time
Recipe from Devin Plaut
Serves: 28-35 truffles
For the ganache:
  • 1 lb of dark chocolate chunks or chips (e.g., from Trader Joes)
  • 1 cup (8 fl oz) of heavy cream
For the shell:
  • 1 lb of dark chocolate chunks or chips
For the ganache:
  1. Place 1 lb of chopped chocolate into a mixing bowl with extra room.
  2. In a heavy bottom saucepan, bring the 1 cup of cream to a rolling boil.
  3. Pour the hot cream into the mixing bowl and let sit for 1-2 minutes.
  4. Once the time is up, gently stir from the center out until all the cream has been combined with the chocolate - it should create a pudding like substance.
  5. Let it sit on the counter until the heat subsides then cover with plastic wrap and let cool in the fridge overnight.
For the shell and putting it together:
  1. Roll 1-inch balls from the chilled ganache and set them on a wax lined cookie sheet. Use all the chocolate that was in the mixing bowl and place back in the fridge once your are done.
  2. With a double boiler or bain maire (see microwave instructions below if you don't have those devices), fill the bottom compartment with water until it is a little more than ⅓ of the way full and set on a very low setting )you only want the water to reach a simmer.
  3. Now in the top compartment place ¾ of the chocolate for the shell and stir constantly until completely melted.
  4. Once the chocolate is completely melted, remove from heat and add in the remaining ¼ of the chocolate and stir until all is melted. (Right now you are tempering the chocolate.)
  5. This is where you have to act fast. Place a ball of chocolate ganache from the wax lined cookie sheet on to a fork and dip in the melted chocolate. Let the excess pour off and then set it on the wax lined cookie sheet and continue until all the balls are coated. This may take a few times to get right but once you got it it will be like second nature.
Microwave Tempering Instructions:
  1. (Place ⅔ of a pound of chocolate in a microwave safe bowl place in a microwave on high for 30 seconds at a time. After each 30 second increment, take out and stir until completely melted. Once melted add in the remainder of the chocolate and stir until all of the chocolate that you just added are absorbed. Then your chocolate is tempered.)
Note - cook time doesn't include keep ganache in fridge overnight.
Ganache typically takes 10 minutes to finish (but then needs to be cooled).
Adding the shell takes around 45 minutes.

Where Can You Find Laughing Fox Chocolates?

Devin ships his delicious chocolate truffles across the US. You can get them on his website, And even if you’re not into chocolate, remember that they make fantastic gifts for chocolate-lovers Paleo or non-Paleo!

Steven - August 11

Lately I have been reading about cacoa nibs. Do you have any experience with them such as in baking or as an addition to yogurt or shakes? If you do, what brand do youj like? Thanks.

    Louise Hendon - August 12

    Hi Steven – I haven’t had much cacao nibs. I bought them once or twice from WholeFoods before – the Navitas brand.

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