Paleo Chocolate Coffee Coconut Truffle Desserts

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No Cooking, Super Fast, Totally Delicious

This is one of my favorite desserts ever, and you can make it into any flavor you want – it doesn’t have to be coffee-flavored or chocolatey.

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The basis for this dessert is coconut butter. If you’ve been following my blog for a while, then you’ll probably know that I LOVE coconut butter.

If you’re new to coconut butter, then check out these 2 posts: 12 Ridiculously Addictive Coconut Butter Recipes and How to Make Coconut Butter.

To start off, you want to melt 1/2-2/3 cup of coconut butter in a bowl (you can melt it in the microwave – just remember to take off the metal lid if you’re melting the entire jar). It doesn’t need to be too melted – just enough to for it to be vaguely stir-able. If your apartment is as hot as mine is, then it might already be soft enough!
paleo coconut butter

Then just add in your choice of flavors – I like pure cocoa powder with some freshly ground coffee beans and a sprinkle of coconut flakes. Then I sweeten it with just a tad bit of honey.
paleo chocolate coffee coconut dessert

You can use any coffee of course (freshly ground, already ground, whatever you want). I actually used Bulletproof coffee, although I have a feeling that Dave Asprey will think it’s a waste of his coffee!
paleo bulletproof coffee

Then just mix everything up, and you’ll be ready to put it into ice-cube trays. Place 1/4 teaspoon of coconut oil into each ice-cube tray first – this makes the tops of the desserts smoother as the oil fills up any gaps in the mixture and gives it a slight marbled look.
paleo chocolate coffee coconut dessert

Then just spoon in your mixture into the ice-cube tray and pat it down.
paleo chocolate coffee coconut dessert

You should be able to make 6-7 of these desserts with the recipe. Freeze them for 4-5 hours (it will probably harden in an hour or two, but I haven’t tested this out). If you’re really lazy, you can also just eat the mixture straight from the bowl without freezing it!
paleo chocolate coffee coconut dessert

Let the dessert defrost for around 15-20 minutes before serving it (otherwise it’ll be too hard to bite into). It’s perfect with a cup of tea or coffee or as a quick snack.
paleo chocolate coffee coconut dessert

Paleo Chocolate Coffee Coconut Truffle Desserts

Rating: 51

Prep Time: 10 minutes

Cook Time: 5 hours

Total Time: 5 hours, 10 minutes

Paleo Chocolate Coffee Coconut Truffle Desserts

Ingredients

  • 1/2 cup coconut butter
  • 3 Tablespoons 100% cocoa powder
  • 1 Tablespoon ground coffee
  • 1 Tablespoon unsweetened coconut flakes
  • 1/2 teaspoon raw honey
  • 1 Tablespoon coconut oil

Instructions

  1. Melt the coconut butter (in a microwave) so that it can be mixed with a fork.
  2. Mix in all the ingredients (except the coconut oil) and mix well with a fork.
  3. Take an ice-cube tray and pour approximately 1/4 teaspoon of coconut oil into 6-7 of the cups.
  4. Spoon the mixture into each cup of the ice-cube tray and gently pat them flat with a fork.
  5. Freeze for 4-5 hours.
  6. Defrost at room temperature for 15-20 minutes before serving.
http://paleomagazine.com/paleo-chocolate-coffee-coconut-truffle-desserts/

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Comments

  1. joanna says

    I love the ice cube tray idea. never thought of that. i’m sure i’d eat the whole thing in one sitting!!

  2. Edwin says

    so… here I am again… :P im about to start prepping this recipe… so most likely I’ll be happy with the outcome…:)
    thank you for so many easy recipes and soooo yummy!

    • says

      :) Let me know what you think – I love this one (one of the healthiest Paleo desserts, apart from perhaps the Paleo jello).

  3. Angy says

    I am going to use my silicon mini muffin cups instead of an ice tray! I will let you know how that goes. Can’t wait to try these.

  4. Davide.c says

    beautiful! but i don’t have any access to coconut oil, can i use something as an alternative?

    thanks!

    Davide

  5. Mary B. says

    I followed your instructions for making coconut butter, then made these delicious truffles.
    I filled tiny paper truffle cups with about 1 tsp. or so of the mixture, then put them in the frig to harden. I didn’t use coconut oil.
    They are just wonderful, and a little bit really does satisfy that sweet craving.
    Thank you!

  6. says

    Hi t?ere! Do you use Twitter? I’d like to follow you if that would b? ok.
    I’m ab??lutely enjoying your blog and look forward to new posts.

    • says

      Hi Natalie – do you mean coffee grounds that has been used to brew coffee already? I guess so (although I’m not sure it would taste quite as good), and I would dry them out first.

  7. mabel says

    Do you mean coffee powder that is used when brewing coffee or instant coffee powder? Won’t it taste like saw dust?

    • says

      I used freshly ground coffee beans. Coffee beans are quite tasty, and the small amount that’s added just provides a slight crunch and flavor.

  8. Megan says

    I’m all out of honey, do you think I could substitute pure maple syrup instead? I can’t wait to try these. Thanks!

  9. Connie says

    These are yummy. I used a mini muffin pan and was able to make 8. I ate two and I am quite satisfied. I used freshly ground coffee and it added just the right amount of crunch and slight bitter flavor that I love! These are so yummy, not really sweet but just enough to quiet the sweet tooth without waking the sugar monster. Thanks for a great recipe.

  10. Mary Richter says

    Thanks for the recipe. I just made these and also made my own coconut butter. They taste great. I used my caramel shaped chocolate mold and did not use any extra coconut oil. I tried 1 and it popped right out once frozen. They’re about half the size of an ice cube.

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