Around Christmas, I tried making paleo muffins without eggs. Well, long story short, they didn’t turn out anything like muffins and I was left with a crumbly mixture of chocolate. I tried to improvise since my biggest pet peeve is wasting food, and ended up mixing the chocolatey crumbles with a carton of cream cheese. Surprisingly me and Jered both loved it! I’ve wanted to recreate that combo and finally got around to it over the weekend. Safe to say, I think we both like these truffles even better and ate our weight in them for lunch on Saturday. These chocolate cream cheese truffles are made with wholesome ingredients like an almond-based cream cheese, peanut butter, coconut flour, coconut oil, and cocoa powder…these are the EASIEST dessert to make! You can also use regular cream cheese if you eat dairy :)!
XOXO- ♡ Kait
Makes 20-24 truffles
- 8 oz. cream cheese (I used a dairy-free almond-based cream cheese)
- 1/3 cup peanut butter
- 1/4 cup unsweetened cocoa or cacao powder
- 1/4 cup pure maple syrup
- 3 tbsp. coconut flour (or more)
- 1 tsp. vanilla
- 1/2 cup chocolate chips + 1 tbsp. coconut oil (use refined to omit coconut flavor)
Optional toppings: Crushed nuts, crushed cookies, sea salt
- In a large bowl, whip the cream cheese and peanut butter until fluffy. Add the cocoa powder, maple syrup, coconut flour, and vanilla and mix until fully incorporated. Wait a few seconds so the coconut flour has time to absorb the liquid. If too dry, add more maple…if too wet, add 1 tsp. at a time of coconut flour (mixture should easily roll into balls after refrigeration).
- Cover and chill for 30 minutes.
- Melt the chocolate chips and coconut oil. Roll the mixture into little balls, dip the truffles in the chocolate, and place on a wax or parchment paper lined baking sheet. You can sprinkle with sea salt or any topping of choice before chocolate begins to dry.
- Chill another 30 minutes before serving. Store truffles in an air tight container in the fridge for a few days.