Cranberry Chocolate Truffles

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.

Cranberry Chocolate Truffles

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Servings 10 truffles



  • In a food processor pulse chocolate and cranberries
  • Pulse in salt until mixture is the texture of coarse gravel
  • Pulse in coconut oil, coconut butter and stevia
  • Scoop mixture 1 scant tablespoon at a time into a paper lined mini muffin pan
  • Refrigerate for 3 hours to set, then serve
Prep Time 10 mins
Fridge Time 3 hours
Total Time 3 hrs 10 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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:


35 responses to “Cranberry Chocolate Truffles”

  1. 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!

  2. 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

  3. 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 :)

  4. 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?

  5. 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. : )

    • 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!

  6. 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!!

    • 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.

    • 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.

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Recipes » Desserts » Cranberry Chocolate Truffles