Dark Chocolate Honey Truffles

For those who don’t know, I am a full on holiday geek. I love this time of year. Christmas music? All about it. Twinkle lights on everything? Yes please. Two Christmas trees? Not yet…..but that’s the dream. If it wasn’t obvious, I fully embrace the holiday season. Especially the baking part. It’s the perfect excuse to go a little overboard and make a ridiculous amount of treats. And while I’m all for decadent cakes and cookies and breads, every once in a while it’s nice to make a treat that’s on the healthier side. That’s where these Dark Chocolate Honey Truffles come in.

Kristine Hinterkopf Photographer Chocolate Honey Truffle-3

These truffles are like little tiny chocolate bombs. The bitterness of the dark chocolate is mellowed out by the sweetness of the honey while the subtle hint of cinnamon balances everything out. If you’re having a chocolate craving, these bad boys will take care of it. And despite being dairy-free and refined sugar free, they still have a rich, luscious texture.

Best of all, it’s quick and easy to whip up a big batch of them to keep on hand for those last minute chocolate emergencies. All you have to do is place the ingredients in a food processor and blitz them until they come together. The dipping part takes a little bit of time, but that’s when you enlist friends and family to help……or do what I do and go all Monica and not let people help cause they “don’t know the system” (if you understand that reference we are totally best friends now).

Kristine Hinterkopf Photographer Dark Chocolate Truffle

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Dark Chocolate Honey Truffles

  • Author: Kristine Hinterkopf
  • Yield: 35 truffles

Ingredients

For the truffle:
1 cup pecan halves
1 cup walnuts
1 cup Dutch process cocoa powder
3 tablespoons coconut oil (do not use extra virgin – it has too much of a coconut flavor)
¼ cup honey
¼ teaspoon cinnamon

For the chocolate coating:
3 oz unsweetened chocolate, roughly chopped
½ teaspoon coconut oil

Instructions

Line a small baking sheet with parchment paper or a silicone mat.

Place all the ingredients for the truffle in a food processor. Pulse for about 20 seconds or until the pecans and walnuts are finely ground and the mixture starts to come together in a thick mass. Transfer the mixture to a bowl.

Using your hands or a small cookie scoop, take approximately 1 teaspoon worth of the truffle mixture and roll it into a small ball. Place on the lined baking sheet and continue shaping the rest of the truffles. Once they’re all shaped, place them in the freezer for about 20 – 30 minutes. This will help with the dipping part that comes next.

To make the chocolate coating, place the unsweetened chocolate and coconut oil in a small microwaveable bowl and microwave for about 20 seconds. Give the mixture a good stir, then microwave again for 20 seconds. Continue this process until the chocolate is all nice and smooth and shiny.

Using a fork, carefully dip each truffle into the melted chocolate to lightly coat (give a slight tap at the end to remove any excess chocolate) and then place the truffle back on the baking sheet. If the melted chocolate starts to get too cold, just zap it in the microwave for another 5 seconds. I find it super helpful to have cold, cold truffles and warm chocolate for the dipping process. You get a cleaner dip this way and the truffles are less likely to have a foot on the bottom. If desired, drizzle some of the melted chocolate on top of the coated truffles for a fancier look. Refrigerate coated truffles for about 20 minutes or until the outer coating is set.

These will keep in the fridge for 2 weeks or in the freezer for up to a month.

Dark Chocolate Honey Truffles
Makes approximately 35 truffles

For the truffle:
1 cup pecan halves
1 cup walnuts
1 cup Dutch process cocoa powder 
3 tablespoons coconut oil (do not use extra virgin – it has too much of a coconut flavor)
¼ cup honey
¼ teaspoon cinnamon

For the chocolate coating:
3 oz unsweetened chocolate, roughly chopped
½ teaspoon coconut oil

Line a small baking sheet with parchment paper or a silicone mat.

Place all the ingredients for the truffle in a food processor. Pulse for about 20 seconds or until the pecans and walnuts are finely ground and the mixture starts to come together in a thick mass. Transfer the mixture to a bowl.

Using your hands or a small cookie scoop, take approximately 1 teaspoon worth of the truffle mixture and roll it into a small ball. Place on the lined baking sheet and continue shaping the rest of the truffles. Once they’re all shaped, place them in the freezer for about 20 – 30 minutes. This will help with the dipping part that comes next.

To make the chocolate coating, place the unsweetened chocolate and coconut oil in a small microwaveable bowl and microwave for about 20 seconds. Give the mixture a good stir, then microwave again for 20 seconds. Continue this process until the chocolate is all nice and smooth and shiny.

Using a fork, carefully dip each truffle into the melted chocolate to lightly coat (give a slight tap at the end to remove any excess chocolate) and then place the truffle back on the baking sheet. If the melted chocolate starts to get too cold, just zap it in the microwave for another 5 seconds. I find it super helpful to have cold, cold truffles and warm chocolate for the dipping process. You get a cleaner dip this way and the truffles are less likely to have a foot on the bottom. If desired, drizzle some of the melted chocolate on top of the coated truffles for a fancier look. Refrigerate coated truffles for about 20 minutes or until the outer coating is set.

These will keep in the fridge for 2 weeks or in the freezer for up to a month.

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