cranberry chocolate truffles paleo dessert recipe

Cranberry Chocolate Truffles

Paleo Candy for the holidays? Why yes! Healthy Cranberry Chocolate Truffles are chock full of coconut oil.

This “candy” is a healthy holiday snack or dessert. Made with a coconut oil base, dark chocolate, dried cranberries, and a dash of stevia, these truffles are a lovely little pick-me-up in a sea of holiday junk food.

This gluten-free truffle has a deliciously healthy coconut oil base. It is also a wonderful holiday treat if you or your loved ones have a nut allergy.

Chocolate Cranberry Truffles
Serves: 10 truffles
Ingredients
Instructions
  1. In a food processor pulse chocolate and cranberries
  2. Pulse in salt until mixture is the texture of coarse gravel
  3. Pulse in coconut oil, coconut butter and stevia
  4. Scoop mixture 1 scant tablespoon at a time into a paper lined mini muffin pan
  5. Refrigerate for 3 hours to set, then serve

I based this recipe on one from Diane Sanfilippo. I will be giving out these delightful treats as well as  Eat Like a Dinosaur by the Paleo Parents and Dairy-Free Ice Cream by Kelly Broznya to friends and family this year as Christmas and Hanukkah gifts.

I’ve been continuing to focus on eating a tablespoon of coconut oil each day due to its purportedly healthy properties. Apparently coconut oil is anti-viral, anti-fungal and neuro-protective. According to certain cardiologists I’ve spoken with, its medium chain fatty acids actually reduce cholesterol. Coconut oil has become the go to fat in my house for everything from stir fries to baking. Frankly, best of all, it just tastes good.

Here are some other healthy Paleo “candy” recipes for you and yours during the holidays:

Comments

  1. Mary says

    The recipe sounds good. I was wondering if you have considered any other brand of organic chocolate? Dagoba is owned by Hersheys and is on the GMO Boycott list. Any suggestions

  2. nancy says

    How funny! I just put cranberry.chocolate truffles on my list to make Christmas Eve. I was working on my shopping list when this came in my inbox. Can’t wait!!

  3. says

    What is the difference between coconut oil and coconut butter? I’ve used coconut milk, water and oil, but am unfamiliar with the butter, but this recipe looks awesome.

    • Letha says

      coconut butter is a rich, creamy spread made from coconut meat (and a few other ingredients). It is also sometimes called coconut cream. Coconut oil is the fat from the coconut. It is solid aat room temp but it is not a butter.

  4. Marycay Doolittle says

    Sounds good. Can someone please explain why Paleo recipes don’t have a calorie count, protein, carbs etc. We’re very use to these numbers & don’t see them in Paleo books or on sites. Thanks

    • Jen C says

      The Paleo Diet is always low in bad carbs, so no need to count calories. It is also not a weight loss diet, its a lifestyle, so calorie-counting is generally NOT recommended. I was not even trying to lose weight when i began eating this way, but still lost over 10 lbs. and that was without ANY exercise, and eating as much as i wanted. (Of course exercise is usually a good idea, especially if you do want to lose weight). But carbs, protein, calories…thats diet talk. This is not a “diet” so enjoy the freedom of not having to do math at every meal :)

    • Arija says

      Earth Balance makes a cocoanut flavor spread. I wonder whether that would work. I bought it once and it was awesome. I now have to remember where I picked it up.

    • Letha says

      I would not use more oil. Coconut butter is a rich, creamy spread, they are not interchangeable. I haven’t made thse yet, but I expect the coconut butter makes these rich and firm, with a creamy texture.

  5. laura says

    Does anyone know if the Dagoba Chocolate drops contain a sweetener like sugar? I’ve tried to find out unsuccesfully online. I would like to sub with another product but I’m not sure if the chocolate Elana is using is already sweetened or not. Thanks!!

  6. Noel says

    I don’t see that chocolate or coconut oil should be melted first, so I’ll plan to proceed as specified — and have faith. In the photo it looks like the ingredients were melted then chilled. huh. I’ll give it a whirl – literally. : )

    • hannah says

      I thought the same thing! Just made these though, and the coconut oil basically melts as you process, and the resulting “batter” is very fluid. I imagine when they’re done refrigerating they’ll look good ‘n truffley!

  7. Megan says

    Looks and sounds yummy! Thank you so much for sharing!! Do I need to melt the 1/4c of coconut oil before adding to the food processor?

  8. Jen C says

    The Paleo Diet is always low in bad carbs, so no need to count them. It is typically high in protein so you should easily be getting enough. It is also not a weight loss diet, its a lifestyle, so calorie-counting is generally NOT recommended. I was not even trying to lose weight when i began eating this way, but still lost over 10 lbs. and that was without ANY exercise, and eating as much as i wanted. (Of course exercise is usually a good idea, especially if you do want to lose weight). When you combine that with eating in a way that is healthier and allowing your body to heal itself by ridding it of toxins, weight-loss will come naturally without starving yourself. But counting carbs, protein, calories…thats diet talk. This is not a “diet” so enjoy the freedom of not having to do math at every meal :)

  9. Lyndie Scawen says

    Dear Elana, I have been following your recipes with interest and measure of sucess but living in UK have in the past had trouble sourcing ingredients. now we can get coconut oil and agarve syrup but i cannot find a difference between coconut oil and coconut butter, can you enlighten me
    many thanks Lyndie, hoping to try these delicious truffles

  10. MM says

    Does anyone have a suggestion for how to calculate carbs, protein, and fat from Elena’s recipes? I’ve been hesitant to ask because I know it always sparks quite strong reactions within the paleo community, but I have type 1 diabetes and have really struggled with trying to figure out how to bolus for these recipes. First I was over-bolusing with resulting severe low blood sugars (I have no idea how to account for breads with almond flour for instance!), but if I don’t bolus at all, my blood sugars are super high. For example, in this recipe, there are definitely “carbs” in the sense that I will require insulin to cover them since chocolate and cranberries are in it. And the amount of protein and fat is helpful because the rate that the carbs will be absorbed varies based on this.

    Any other type I diabetics out there who can help? I love many of Elena’s recipes and would really appreciate any suggestions! Thanks!

  11. says

    Sounds amazing! Just found your fabulous site, and am also newly in love with coconut oil, can’t believe we’ve all been missing out on it all these years as it was incorrectly labeled! If you’re in the mood for a little family crafting, and a look at life in Israel, check out my site http://www.creativejewishmom.com I think you’ll like it!

  12. Anabella says

    Elena,

    I want to thank you for your book and ur blog. I am also celiac and I have not eaten any goodies for years. I found your website and i bought everything you recommend. I made the carrot cake and I cried. Thank you very much for bringing happiness.

    The best for 2013,

    Anabella

  13. sharona says

    I **love** coconut oil. We use it for everything too, and I have experienced a huge increase in immune function. Started using it in 2009. In 2011, I was taken off my Synthroid because I no longer needed it – thyroid was functioning totally normally. I later came to find out that coconut oil is specifically thyroid boosting. Gotta love it when food replaces any medication.

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