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Test Kitchen Approved

Black Onyx Chocolate Truffles

Recipe By Chef Carol Green - Taste of Healing


20 to 24 truffles

Recipe By Chef Carol Green - Taste of Healing

These beautiful little truffles are super rich (and dairy-free!). Wonderful as holiday snacks or homemade gifts.

Recipe Notes

This recipe was adapted from the Decadent Chocolate Truffles from


For truffles:

1 cup coconut milk

3 1/2 Tbsp. coconut oil

10 oz. 60 to 70% bittersweet chocolate chips or chopped chocolate bar

For coating:

1 cup crushed pistachios

2 tsp. freshly grated orange zest

Savory Spice ingredients in this recipe

  • Pure Mexican Vanilla Extract

    “Isn’t vanilla extract from Mexico supposed to be the best?” We are asked this question all the time in the shop. Like anything, it is a matter of ...

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  • Black Onyx Cocoa Powder

    This cocoa powder has been alkalized to the extreme, producing a dark, purplish black cocoa that makes for an impressive black-as-coal baked good. ...

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  • Hungarian Sweet & Spicy Paprika

    Hungarian paprika, known as a Csemege, comes from a sweet red pepper grown in the region of Hungary referred to as Kalocsa. We've created our sweet...

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  • Mayan Cocoa

    The Mayans have been drinking chocolate as far back as 2600 years. With that in mind, we created a spicy Mayan Cocoa Powder so you can enjoy a vers...

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Place coconut milk, oil, and chocolate over a double boiler. Allow chocolate to soften and stir until completely melted. Remove from heat and stir in Pure Mexican Vanilla Extract, Black Onyx Cocoa Powder, and Hungarian Sweet & Spicy Paprika. Chill until firm, about 4 to 6 hours. Scoop with a spoon or mini scooper and roll into 1 1/2-inch (or so) balls. In one bowl, mix together pistachios and orange zest. Add Mayan Cocoa to a separate bowl. Coat half of the truffles in the nut mixture and half in the cocoa. Chill until ready to serve.