Mexican Chocolate Truffles {vegan}

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What can I say?  I’m in love with these little chocolate bites.

The unexpected flavor combination of cinnamon and spice is reminiscent of this avocado mousse I made way back in May.  A trend maybe?  Either way these are quick, easy and a perfect dessert.  Or snack.


mexican chocolate truffles


  • 10 oz good quality dark chocolate, chopped
  • 1/2 cup full fat canned coconut milk
  • 1/2 tsp fine grain sea salt
  • 1/4-1/2 tsp cinnamon
  • 1/4 tsp ground cayenne pepper
  • 1 tsp maca powder (optional)
  • up to 1 tbs pure maple syrup (depending on how sweet you like them)

**Garnishes: raw cacao powder, cocoa powder, sea salt, chopped nuts, crushed graham crackers, crushed pretzels…whatever suits your fancy.

Combine coconut milk and chopped dark chocolate to small saucepan and gently warm on the stove over low heat; stir until melted and smooth.  Add sea salt to taste, cinnamon, cayenne, maca powder (if using) and maple syrup.  Stir everything to combine and make sure spices are evenly distributed.

Pour mixture into a bowl and refrigerate for at least two hours, until firm and pliable.  Using a tablespoon cookie scoop to make 1 tablespoon balls,  roll the batter gently between your hands to smooth them out.  Place on parchment-lined dish and repeat with the remaining mixture.  Now is the time to garnish the truffles before they’re refrigerated again.  I used raw cacao powder to up the superfood ante, however the options are really endless.

Refrigerate again for another 2-3 hours (or overnight) before serving.  These will keep 2-3 weeks in the freezer!

(adapted from Nutrition Stripped)

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