Coconut and chocolate is a classic combination. Ramp it up with coffee and have an extra-tasty treat!


  • 10 oz. 60 to 70% bittersweet chocolate chips or chopped chocolate bar
  • 3 1/2 Tbsp. coconut oil
  • 1 cup full-fat coconut milk
  • 1 Tbsp. Pure Espresso Powder
  • 1/2 cup finely shredded sweetened coconut
  • 1/4 cup Dutch Cocoa Powder
  • 1/4 cup powdered sugar


This recipe was adapted from the Nom Nom Paleo blog. If you'd like to prepare these and keep them in the freezer, just freeze before rolling them in either coconut or cocoa. Let the truffles sit at room temperature for about 30 min. before rolling and serve.


Combine the chocolate and coconut oil in a medium-sized bowl and set aside. Heat coconut milk and espresso powder in a small saucepan over medium-high heat until simmering and pour over chocolate and oil. Stir gently with a rubber spatula until smooth and combined. Cover mixture and chill in the fridge for at least 4 hours or until solid. Toast coconut in a skillet over medium-high heat for 3 to 5 minutes or until golden. Place toasted coconut in a shallow bowl. In a separate shallow bowl, mix cocoa and powdered sugar. Use a small (1-inch in diameter) melon baller or scooper, scoop 36 balls of the chocolate mixture. Roll each ball of chocolate to form a smooth ball and coat in either the coconut flakes or cocoa powder mixture. Serve right away or store in the refrigerator.


36 (1-inch) truffles

Thanks To

Adapted from Nom Nom Paleo blog



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