by Maya Last Updated on 23 Comments
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Chocolate and tea are two of life’s greatest pleasures. My days include copious amounts of herbal tea and always a few nibbles of dark chocolate. It was only natural that I decided to combine the two into luscious earl grey truffles that are as dark as night. There’s only 2 measly grams of sugar in each truffle so you have no excuse not to make them. Eating an orange would give you more sugar than these and who doesn’t love chocolate more than oranges?
Use high quality organic chocolate in the highest cacao percentage you can find. I love Green & Black’s 85%. It’s organic and fair trade and has a lovely velvety texture without the bitterness that sometimes accompanies chocolate this dark.
I’ve recently fallen in love with bergamot. First from using the essential oil for sleep and calming then realizing that it tastes as good as it smells. I usually add a drop to my earl grey tea to give it even more bergamot flavor. I adore it.
RECIPE CARD
Decadent Dark Chocolate Earl Grey Truffles
Creamy Vegan Paleo Truffles with Only 2 Grams of Sugar Each
Course Dessert
Cuisine American
Keyword delicious
Prep Time 10 minutes
Cook Time 10 minutes
Freezer time: 30 minutes
Total Time 50 minutes
Author Maya Krampf from WickedSpatula.com
Servings 8 servings
★ Review Print
Ingredients
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- 12 oz good quality dark chocolate - I use Green & Blacks 85%
- 1 tablespoon coconut oil
- 1 1/2 cups full-fat coconut milk
- 4 bags earl grey tea
- 1/4 teaspoon sea salt
Click to convert between US & metric measurements:
Instructions
More TIPS about this paleo recipe in the post above!
Chop the chocolate into shards by cutting diagonally. Place in a bowl with the coconut oil.
In a small sauce pan over high heat bring the coconut milk to a simmer with the tea bags. Once simmering reduce heat to medium and stir softly being careful not to break the tea bags. If you do break them simply use a fine mesh sieve or cheesecloth to strain the coconut milk.
Once the tea has turned the coconut milk brown (about 5-6 minutes) pour milk over chopped chocolate and coconut oil. Stir until creamy and melted. Stir in the salt.
Place a piece of plastic wrap on the top of the chocolate to prevent a film from forming. Allow to come to room temperature. Once it's cooled to room temperature place in the refrigerator for two hours or the freezer for 30 minutes to 1 hour.
When ready to scoop allow the chocolate to come back to room temperature for a few minutes. This will make it easier to scoop. Using a spoon or a melon baller scoop out little balls of chocolate and using your hands to shape them into a ball. Dust with cacao powder. Keep going until you're out of chocolate about 30 truffles later.
Store in the refrigerator up to 1 week
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Reader Interactions
Ella
ReplyHey this dessert looks great! I would love to make this for my family but unfortunately one of them is allergic to coconut! Is there anyway to substitute it for something else like almond milk?
Joni
ReplyEvery time I try to make chocolate truffles (this recipe included) my chocolate does not melt until smooth and creamy, but rather separates into a curdled mess! Do you have any idea why that happens? I use Green & Black 85% and Arroy-D coconut milk, so it shouldn’t be an ingredient problem. It’s so frustrating 🙁
Lauren
ReplyHi Joni! I’m sorry to hear that! I would guess that the cream was too hot when you added it to the chocolate. You just want the milk to simmer, not boil. Chocolate can be finicky sometimes. Next time if this happens try whisking in some extra coconut milk to try and save it.
Carolyn
ReplyThese are delicious! I think my only complaints are that if I roll them by hand, the chocolate melts from the warmth of my palms. I couldn’t find a good way of coating the chocolate in cocoa powder without caking it on, but using a small mesh strainer didn’t coat them enough… I’m happily resigned to messy fingers and a cocoa coated tongue
Kathryn
ReplyThese truffles look fabulous! Do you mean canned, full-fat coconut milk, or the thinner kind that comes in a carton?
Lauren
ReplyThanks so much Kathryn! You’ll need to use the thick full-fat canned kind!
Kari
ReplyFound you from the fat burning meal club page, and I’m so glad I did! We share a love for chocolate. 🙂 These are being made tonight!
Lauren
ReplyI’m so glad! Thanks for stopping by. Let me know how those truffles turn out, they’re the best!
Sarah
ReplyI can see I’ll need to make these in double batches! Just to confirm, should step 2 refer to heating coconut milk rather than the oil?
Lauren
ReplyWhoops! Yes, heat the coconut milk not the oil. I’ve updated the recipe, thanks for pointing that out! I would for sure make a double batch. Ours were gone in less than two days!
Thalia @ butter and brioche
ReplyI love how healthy these chocolate & earl grey truffles! They are the perfect sweet but nourishing snack. Pinned!
Lauren
ReplyThanks so much Thalia!
Laura @MotherWouldKnow
ReplyI adore Earl Grey tea and truffles so this is a truffle recipe made in heaven as far as I’m concerned. Unlike Kirsten, I’m a “regular” Earl Grey fan – Lady Grey is lovely but too mild for my taste. I thought I was hardcore but I never considered adding a drop of Bergamot to my tea – that’s a great idea!
Lauren
ReplyThanks Laura! Try a drop of oil sometime…It’s fantastic.
Brandon @ Kitchen Konfidence
ReplyDark chocolate and earl grey is such an intriguing combination. I need to try it!
Lauren
ReplyThanks Brandon!
Shinee
ReplyOh my, what did I run into today! What a treat! I love a good cup of Earle Grey, and chocolate is my biggest weakness! I can’t wait to try it. And I have all the ingredients on hand!! Yay!
Lauren
ReplyThanks Shinee! I hope you enjoy them!
Kacey @ The Cookie Writer
ReplyI am not a fan of Earl Grey on its own, but for some reason it knocks my socks off in desserts! I cannot believe I did not think of this, so excited to give it a try!
Christie
ReplyWe always have a large amount of tea in the house. Love finding a new use for it, plus hello chocolate! What could be better.
Lauren
ReplyOh we do too. I’m addicted to tea. I’m going to have to come up with a storage solution soon, my shelves can’t handle 20 glass jars of loose leaf teas. I dream about having a floor to ceiling bookcase type thing filled with all sorts of herbs and teas. I need to get my husband on that haha!
Kirsten
ReplyLauren,
I always have Earl Grey in my cupboard. I am a Lady Grey fan now, I like the lighter taste, but the Earl will never leave me.
That sounds so odd.
Point is, it’s a staple for me.
These truffles look amazing. I’ve never made truffles before, but I think it’s a project my daughter would be happy to help me with. Happier than learning to pressure can ham stock, that’s for sure. We’ll figure it out. The jiggling petco*ck thing has me apprehensive, but I may as well just dive right in.
Thanks!Lauren
ReplyI’ve never tried Lady Grey! This is a really simple truffle recipe so it’s great for someone who has never made them before. I hope you try them!
