Healthy Truffles (No Butter)

These Healthy Truffles are delicious 5-ingredient chocolate bites made with dairy-free ingredients and ready in just about 30 minutes without butter.

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Truffles are normally made with a lot of butter. Here, I used yogurt instead, which creates light truffles with less fat and more protein, depending on the type of yogurt you pick, and a smooth, melt-in-your-mouth fudgy texture.

Ingredients and Substitutions

You only need 5 ingredients for the truffle batter (I know, I forgot the coconut oil and chocolate chips on the picture).

• Dairy-Free Yogurt – Use a thick, creamy option like coconut yogurt for the best texture. Any other yogurt would also work.
• Unsweetened Cocoa Powder – Choose a quality unsweetened cocoa powder for a deep chocolate flavor.
• Maple Syrup – Maple syrup adds a subtle sweetness without overpowering the chocolate taste. Agave syrup, date syrup, or coconut nectar are good swaps and may adjust the flavor slightly.
• Coconut Oil – This is crucial for achieving the right texture, as it firms up the truffle mixture. For a neutral taste, choose refined coconut oil; for a coconut flavor, go with unrefined coconut oil. Avoid other oils, as they won’t provide the same texture. The only possible alternative is cacao butter as it has a similar melting point as coconut oil.
• Dark Chocolate Chips – Choose chips with 55-70% cocoa content for a balanced sweetness. If you prefer a less sweet truffle, go for 70% dark chocolate chips. Avoid over 85%, which can make the truffles very intense.

How to Make Healthy Truffles

It’s a really easy recipe to make. All it takes is less than 10 minutes of prep time and a mixing bowl.

Pour the cocoa powder, yogurt, and maple syrup into a large mixing bowl.

Combine the batter with a silicone spatula and incorporate the melted chocolate chips until it’s smooth and shiny.

Oil your hands and roll small balls. Place them on a plate with baking paper to prevent sticking.

Melt chocolate chips and coconut oil and dip the truffles into it.

Carine’s Tips

I’ve got a few more tips for you to make sure you make the best truffles.

1. Yogurt Temperature – Let the yogurt sit at room temperature for 10 minutes to help the mixture blend more easily with the chocolate. Cold yogurt tends to make some lumps.
2. Smooth Cocoa Mixing – To avoid clumping, sift the cocoa powder into the yogurt slowly, stirring as you go.
3. Melting Chocolate – If melting chocolate over a stove, use a double boiler setup to prevent burning and ensure a smooth melt.
4. Consistent Truffle Sizes – You can use a small cookie scoop for uniform truffles, but it might get a bit messy as the batter is very sticky.
5. Mess-Free Rolling (almost) – Lightly oil your hands to make rolling the truffle mixture into balls smoother and less sticky.
6. Flavor Enhancements – Add a dash of espresso powder to deepen the chocolate flavor or cinnamon for a warm note.
7. Alternative Coatings – For variety, roll some truffles in cocoa powder, shredded coconut, or crushed nuts instead of using the chocolate shell.
8. Storage Tip – Store truffles in layers with parchment paper between them to prevent sticking in an airtight container.
9. Quick Set for Shell – If short on time, use the freezer to set the chocolate shell in just 5 minutes.

More Truffle Recipes

Pumpkin Truffles

Vegan Truffles

Chocolate Coconut Balls

Healthy Truffles

These Healthy Truffles are delicious 5-ingredient chocolate bites made with dairy-free ingredients and ready in just about 30 minutes without butter.

5 from 2 votes

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Prep Time: 10 minutes mins

Fridge: 20 minutes mins

Total Time: 30 minutes mins

Course: Dessert

Cuisine: American

Servings: 12 truffles

Calories: 104.3 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ ¾ cup Dairy-Free Yogurt - note 1
• ▢ ½ cup Unsweetened Cocoa Powder
• ▢ 3 tablespoons Maple Syrup - note 2
• ▢ 1 tablespoon Coconut Oil - note 3
• ▢ ¼ cup Dark Chocolate Chips - note 4

Optional

• ▢ 1 teaspoon Vanilla Extract
• ▢ 1 pinch Sea Salt Flakes

Chocolate Shell

• ▢ ½ cup Dark Chocolate Chips
• ▢ 1 teaspoon Coconut Oil

Instructions

• Cover a large plate with parchment paper. Slightly oil paper. Set aside.
• In a mixing bowl, add yogurt, cocoa powder, and maple syrup.
• Gently stir with a rubber spatula until all the cocoa powder is incorporated into the liquid ingredients. Go slow, as the cocoa powder is messy, and it takes a good 1-2 minutes to stir in the cold yogurt. Set aside.
• In a small microwave-safe mixing bowl, melt the chocolate chips and coconut oil in 30-second bursts until fully melted. Stir to combine and form a smooth melted chocolate mixture.
• Pour the melted chocolate into the previous bowl and stir to incorporate and form a shiny, smooth chocolate batter.
• Place the bowl in the fridge for 15-25 minutes or until the texture firms up into a fudge.
• Use a small cookie dough scoop or a teaspoon to scoop some fudgy truffle batter, then roll it in your greased hands (it's messy, your hands are going to be chocolatey, and that's normal) to form balls, then release them on the prepared plate.
• Roll them in unsweetened cocoa powder or make the chocolate shell.

Chocolate Shell

• In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second bursts, stirring between each, until fully melted, smooth, and shiny.
• Use two forks to gently dip each truffle into melted chocolate. Wait for a few seconds above the bowl to let excess melted chocolate run down the bowl.
• Place each coated truffle on the prepared plate, leaving a thumb of space between each. When all truffles have been coated with chocolate, sprinkle a pinch of sea salt flakes on top of them and immediately place them in the freezer to set the chocolate shell. 5-10 minutes should be enough.
• When the truffles' chocolate shell is hard, you can store them in an airtight container in the fridge for up to 1 week.

Notes

Note 1: Any plain yogurt works. I love coconut yogurt as it’s rich and adds the best creamy texture to truffles. We don’t use dairy in our recipe, but if you do, Greek yogurt will work as well.

Note 2: Any liquid sweetener can be used, like agave syrup, date syrup, or coconut nectar.

Note 3: Only coconut oil works in this recipe. Use refined coconut oil if you don’t like coconut flavor. Otherwise, use unrefined coconut oil. Coconut oil firm up the truffle batter in the fridge to be just at the right texture. Other liquid oils will keep the truffles too liquid and impossible to shape.

Note 4: You can use 53% semi-sweet dark chocolate chips or up to 70% if you prefer the truffles dark chocolate/less sweet. I wouldn’t use 85% chocolate chips unless you love extra dark truffles.

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Nutrition

Serving: 1truffle (with chocolate shell) | Calories: 104.3kcal | Carbohydrates: 13.2g | Protein: 2g | Fat: 5.8g | Saturated Fat: 4.8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 0.1mg | Sodium: 15.1mg | Potassium: 136.9mg | Fiber: 1.8g | Sugar: 7.6g | Vitamin A: 1.1IU | Vitamin B12: 0.03µg | Vitamin C: 1.9mg | Vitamin D: 0.2µg | Calcium: 62.9mg | Iron: 0.7mg | Magnesium: 23mg | Phosphorus: 40.5mg | Zinc: 0.7mg