Bonus: These so-not-bad-for-you chocolates are also vegan. So go ahead and indulge!

If you’re a chocaholic (um, who isn’t?), you don’t have to give up your addiction to the sweet stuff to stay healthy. Just make these better-for-you versions so you can enjoy them (in moderation, of course) without the guilt.


Classic Dark Chocolate Truffles

Chocolate contains feel-good compounds and protective antioxidants—and these decadent morsels are full of healthy fats and sumptuous flavor to boot. Coconut oil also helps boost immunity, thanks in part to its lauric acid content. Did I mention there are no refined sugars or dairy? This recipe is so versatile, it’s great on its own—or as the base for the other truffles below.

Makes about two dozen truffles

Ingredients

3 tablespoons raw, unsalted almond butter or cashew butter

3 tablespoons melted coconut oil (preferably unscented)

2 tablespoons melted cacao butter

2 tablespoons maple syrup

2 tablespoons agave nectar

2 teaspoons vanilla extract

1 teaspoon nama shoyu or tamari (tamari is gluten-free)

½ cup cocoa or cacao powder, sifted, plus additional cocoa or cacao powder for dusting

Procedure

Process all ingredients except cocoa or cacao powder until smooth. Add ½ cup cocoa or cacao powder and process until smooth.

Transfer to a dish or container and place in the refrigerator until firm, about one hour.

Roll 2 teaspoons of the truffle base into a ball with clean, dry hands. Roll the ball in additional cocoa powder to coat. Repeat with remaining truffle base.

Serve slightly chilled. Refrigerate leftovers in a sealed container.

Coconut Cacao Crunch Chocolate Truffles

Chocolate and coconut are the perfect pairing.

Makes about three dozen truffles


Ingredients

¼ cup + 1 tablespoon finely ground raw almonds

¼ cup + 1 tablespoon dried, shredded coconut, plus more for dusting

1 tablespoons agave nectar or maple syrup

1 tablespoon coconut sugar

1 tablespoon melted coconut oil

1 teaspoon melted cacao butter

½ teaspoon vanilla extract

3 tablespoons cacao nibs

1 recipe Chocolate Truffle Base (above), chilled

Procedure

In a food processor, grind almonds into a powder. Then add dried coconut and pulse until it’s incorporated.  Repeat with agave or maple syrup, coconut sugar, coconut oil, cacao butter, and vanilla. Finally, add cacao nibs and pulse until incorporated. The mixture should resemble coarse crumbs that stick together when pressed. (If too dry, add a few drops of water and mix.)

Transfer to a dish or container and place in the refrigerator until firm, about 30 minutes.

Roll 1 teaspoon of the coconut mixture into a ball with clean, dry hands. Repeat for remaining mixture. Set aside.

Cut parchment paper into two 4-inch squares.

Roll 1 teaspoon of the Chocolate Truffle Base into a ball with clean, dry hands. Place between the two sheets of parchment paper. Use a rolling pin or a glass on top of the parchment paper to roll the ball into a thin disk. Peel away the top piece of parchment paper, and place a ball of coconut-cacao mixture in the center of the disk. Gently shape the Chocolate Truffle around the ball of coconut-cacao mixture to cover. Roll the whole thing into an even ball with your hands. Repeat with remaining coconut-cacao mixture and Chocolate Truffle Base.

Roll each truffle in dried coconut to coat.

Chill in the refrigerator for 1 hour before serving.

Refrigerate leftovers in a sealed container, and let stand at room temperature for 20 minutes before serving.



Dark Chocolate and White Chocolate Matcha Truffles

This is one of the best recipes I’ve ever created: It has matcha green tea and melt-in-your mouth white chocolate (dairy-free, of course) surrounded by dark, fudgy chocolate. Crazy good.

Makes three dozen truffles

Ingredients

1/3 cup cashews, soaked in filtered water for 4 hours, then drained and rinsed

¼ cup melted cacao butter

¼ cup melted unscented coconut oil

¼ cup agave nectar

2 teaspoons high-quality matcha green tea powder

1 teaspoon vanilla extract

1 recipe Chocolate Truffle Base, chilled

½ cup cocoa powder, for dusting

Procedure

Blend all ingredients except Chocolate Truffle Base at a high speed until very smooth. Transfer to a dish or container and place in the refrigerator until firm, about one hour.

Cut parchment paper into two 4-inch squares.

Roll ½ teaspoon of the white chocolate-matcha mixture into a ball with clean, dry hands. Repeat for remaining white chocolate-matcha mixture. Set aside.

Roll 1 teaspoon of the Chocolate Truffle mixture into a ball with clean, dry hands. Place between the two sheets of parchment paper. Use a rolling pin or a glass on top of the parchment paper to roll the ball into a thin disk. Peel away the top piece of parchment paper, and place a ball of white chocolate-matcha mixture in the center of the disk. Gently shape the Chocolate Truffle around the ball of white chocolate-matcha mixture to cover. Roll the whole thing into an even ball with your hands. Repeat with remaining white chocolate-matcha mixture and Chocolate Truffle Base.

Roll each truffle in cocoa or cacao powder to coat.

Refrigerate leftovers in a sealed container, and let stand at room temperature for 20 minutes before serving.