A snack-worthy, fudgy treat at your fingertips. This rich and decadent chocolate truffle recipe is a base of almond flour and rich chocolate that is then rolled around in a sticky, toasty-coconutty, and pecan coating.
Make a big batch and place it into the fridge. Grab a truffle whenever you have a sweet craving. Meanwhile, I’ll try my best not to creep into that fridge at night.
Keto option on the recipe card!
I was definitely inspired by german chocolate cake when designing these truffles.
What ingredients do I need to make these chocolate truffles?
German chocolate — I prefer to use dark chocolate. If dark chocolate is simply not your thing, you may use your favorite chocolate of choice.
Almond flour — will help to create a cake-like consistency (in a healthier way).
Pure Maple Syrup — will add another layer of sweetness.
Toasted coconut and Pecan — I mean, nothing else represent german chocolate cake better than these two ingredients. Am I right?
Of course, other essential ingredients like vanilla extract (alcohol-free), and a pinch of kosher salt.
Again, these chocolate truffles are:
- Chocolatey and creamy.
- Perfect to make ahead.
- Rather easy to make.
Tips for making these truffles effortlessly
Melt the chocolate in a microwave-safe glass bowl for no longer than a minute and a half. If you do so longer than that, you may scorch your chocolate. If that happens, know that there is no way of saving scorched chocolate.
In addition, sometimes when melting chocolate in the microwave, you will notice that the chocolate may still hold their initial shape as you left them. Though it may appear that the chocolate didn’t melt, give it a quick stir and you will see the melty goodness.
Toast the pecans and coconut. This will create loads of flavor. I put a nonstick pan over medium-low heat. I toasted the chopped pecan and shredded coconut separately because each ingredient may brown differently.
Use a tablespoon measuring tool to scape out the chocolate mixture. This will ensure that each truffle is the same size.
Immediately roll each soft ball of chocolate into the toasted pecan and coconut mixture. Get your hands dirty! Coat each ball to fully incrust its circumference.
With all of these tips in mind, I just know you are going to do great!
Note: the pecans + coconut + maple syrup mixture is going to be really sticky. And you may think, “Hmm, how am I going to make that stick to these chocolate balls?” That’s ok! We will use our hands to press the sticky goodness onto each truffle. It will happen!
More delicious desserts to try
- Peanut Buttery Almond Flour Chocolate Chip Cookies
- Chewy Soft Coconut Cashew Granola Bars
- Best Plum Galette You will Ever Make (no soggy crust)!
- Best Banana Nut Bread Recipe (no hand-mixer!)
Well, I’m excited! Let’s make elegantly rich Chocolate Truffles!
Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡
Rich, decadent, german-chocolate-cake-truffles made with almond flour, german chocolate, toasted pecans, and coconut. This recipe was inspired by traditional german chocolate cake.
- ⅔ cup melted dark german chocolate, or use unsweetened chocolate for keto
- ⅔ cup blanched almond flour
- ½ tsp vanilla extract
- 2 tbsp pure maple syrup or sugar-free maple syrup for keto
- ⅓ cup unsweetened shredded and toasted coconut
- ¼ cup finely chopped and toasted unsalted pecans
- pinch of kosher salt
Toast your chopped unsalted pecans and unsweetened coconut flakes in a dry nonstick skillet over medium-low heat. When ready, set aside.
Next, add the chocolate to a microwave-safe glass bowl and melt the chocolate for 1 minute 30 seconds. Be careful, your glass bowl may be hot!
When ready, give the chocolate a nice mix until it is smooth and creamy. Next, add in the almond flour and vanilla extract. Mix until you find it too hard to mix. Then dump all of the chocolate almond mixture onto a flat surface and knead until a dark chocolate dough forms. Know that the longer you knead it, the stickier it will become. With that in mind, knead it just until it becomes a smidge sticky.
Make 8 small balls out of the chocolate dough. Set aside.
In a separate bowl, add the toasted pecans, toasted shredded coconut, a pinch of kosher salt, and pure maple syrup. Mix to combine. The mixture should be sticky and chunky.
Add the chocolate ball to the toasted coconut and pecan mixture. Roll it around until all sides are completely covered. Continue to shape it into a ball.
Complete each step until you’ve made 8 truffles.
Enjoy immediately while they are soft or place them into a container with a lid and store into the fridge and enjoy it when you are ready for a sweet snack.
If you cannot find unsweetened shredded coconut, use unsweetened coconut chips, and give them a fine-chop (which is what I did).
Are you on a keto diet? Make sure to use sugar-free chocolate and sugar-free maple syrup.