Paleo Chocolate Coffee Coconut Truffle Desserts

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paleo chocolate coffee coconut dessert

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.


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

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://ancestralchef.com/paleo-chocolate-coffee-coconut-truffle-desserts/

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{ 27 comments… add one }

  • joanna August 13, 2013, 9:20 pm

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

    Reply
    • Louise August 15, 2013, 9:12 pm

      I actually found it difficult to do so because it’s so filling! I can usually only eat 2 in one sitting.

      Reply
  • Edwin August 14, 2013, 9:52 pm

    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!

    Reply
    • Louise August 15, 2013, 9:14 pm

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

      Reply
  • Angy August 16, 2013, 9:20 am

    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.

    Reply
    • Louise August 16, 2013, 4:38 pm

      Let me know how that works!

      Reply
  • Melissa August 22, 2013, 9:17 pm

    I used a mini-muffin pan, which works just as well. Thanks for the recipe!

    Reply
  • Milood September 11, 2013, 3:21 pm

    Louise,

    You Rock!

    Reply
  • Davide.c October 2, 2013, 8:26 pm

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

    thanks!

    Davide

    Reply
    • Louise October 2, 2013, 11:59 pm

      Do you mean coconut butter? Any nut butter or perhaps even cocoa butter should work.

      Reply
  • Diane November 11, 2013, 2:00 pm

    Ground coffee?? Really?

    Reply
    • Louise November 11, 2013, 7:11 pm

      Yep – I used freshly ground up coffee beans. You can use your own coffee preference (instant, pre-ground).

      Reply
      • Diane November 12, 2013, 7:06 am

        Okay, just wanted to be sure you didn’t mean instant. Thanks so much. Sounds yummy!

        Reply
  • Mary B. January 9, 2014, 1:50 pm

    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!

    Reply
    • Louise January 9, 2014, 2:59 pm

      That’s great!

      Reply
  • paleo January 18, 2014, 8:17 pm

    Hi tɦere! Do you use Twitter? I’d like to follow you if that would bе ok.
    I’m abѕοlutely enjoying your blog and look forward to new posts.

    Reply
    • Louise January 19, 2014, 2:38 am

      Thanks – yep, my twitter handle is ancestralchef

      Reply
  • Natalie February 18, 2014, 11:11 am

    Can you use just coconut oil instead of coconut butter?

    Reply
    • Louise February 18, 2014, 2:40 pm

      It would change the texture – I would add in more coconut flakes if you only use coconut oil.

      Reply
  • Natalie February 18, 2014, 11:12 am

    Oops! ALSO- Can you use used coffee grounds instead of raw ones?

    Reply
    • Louise February 18, 2014, 2:41 pm

      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.

      Reply
  • mabel March 14, 2014, 8:22 am

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

    Reply
    • Louise March 14, 2014, 1:52 pm

      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.

      Reply
  • Megan March 31, 2014, 2:24 pm

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

    Reply
    • Louise April 2, 2014, 6:46 am

      Yes – should work fine :)

      Reply

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Louise Yang Ancestral Chef

Hi! I'm Louise - I am "beyond gluten-free," grain-free, paleo/primal, a lawyer, an ex-physicist, a cook, a blogger, a Brit living in the US, an ex-violin player, an occasional crossfitter, a mystery book junkie, and of course, I am the Ancestral Chef :) Read my About Me Page for more!

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