Paleo Chocolate n' Espresso Truffles
Prep time
Total time
Serves: 16 truffles
  • 2 cups of sunflower seeds
  • 14 medjool dates, pitted
  • 6 tablespoons unsweetened dark chocolate powder
  • 2 tablespoons RAW honey
  • 1 tablespoon vanilla extract
  • 1 tablespoon instant coffee
  • ½ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • 85%+ cacao chocolate bar, melted
  • ½ cup unsweetened dark chocolate chips
  • 2 tablespoons coconut oil, melted
  1. Line your baking dish with parchment paper. Set aside.
  2. We’ll start by roasting our sunflower seeds
  3. Place skillet under medium heat and add coconut oil; once coconut oil melts, add in sunflower seeds.
  4. Using your wooden spoon, slowly and consistently stir sunflower seeds so they all get a chance to roast and get a perfect golden color (you can keep it at medium heat or reduce it to medium-low, just be sure your sunflower seeds don’t burn).
  5. Once seeds are golden, turn burner off and let seeds cool.
  6. Now, we’ll continue with our truffle mixture: Plug in your food processor and add in your roasted sunflower seeds. Process until sunflowers convert into a flour/meal like texture.
  7. Add in dates to sunflower seed flour/meal, and process until both ingredients have mixed well.
  8. Add instant coffee, vanilla extract, honey, sea salt, cinnamon and chocolate powder to the mix; process until you create a paste-like mixture (see picture below).
  9. Place chocolate bar in a small bowl (see picture below) and melt it in the microwave. My chocolate bar took about 2-3 minutes to melt.
  10. Place chocolate chips on small plate (see picture below) and have it ready for your “truffle-making process-line” (see picture below).
  11. Grab a handful of your truffle mixture and create a small truffle-looking ball.
  12. Dip your truffle in melted chocolate (make sure its covered completely).
  13. Grab a toothpick, pick chocolate covered truffle with it and dip it in chocolate chips (chocolate chips should stick to truffle’s bottom).
  14. Place truffle in parchment paper; be sure to position it in a way that truffle doesn’t tilt to its sides (what I did to avoid tilting of truffle: placed chocolate chips around truffle to create a little wall, so that truffle stays put and protected).
  15. Repeat steps 11-14 until truffle mixture is gone.
  16. Place baking sheet in your refrigerator and let truffles cool for about 2-3 hours before eating.
Tools You’ll Need:
- Food processor
- Skillet
- Wooden spoon
- Baking sheet
- Parchment paper
- Measuring spoons
- Measuring cups
- Holiday/festive toothpicks
- Small bowl and plate

Note 1: Slightly modified from
Note 2: I made these for a dinner party and prepared them 2 days in advance; they were perfectly fresh and plenty cold/hardened!
Nutrition Information
Serving size: 1 truffle -- Calories: 229 Fat: 14 g. Carbohydrates: 25 g. Protein: 5 g.
Recipe by Amazing Paleo - Healthy Paleo Diet Recipes at