Euphoric Keto Vegan Cacao Truffles

I recently asked my fellow vegan friend, Toby, if he had a great keto recipe to share. And let me tell you, these keto vegan truffles are (pardon the pun) amaze-balls. I hope you enjoy this recipe as much as I did.

Toby’s Euphoric Keto Vegan Cacao Truffles

Here’s the deal: I LOVE chocolate. I was the kid begging to lick the brownie batter bowl, and I will probably ask to be buried with chocolate in my casket. Over the years and through the iterations of various nutrition regimens, my chocolate palate has refined. You see, I value my health too much to eat any old store bought chocolate, and raw chocolate at the health food store is quite pricey. My solution: make my own richly decadent, super tasty chocolate in bulk! If you are a fellow chocoholic, I guarantee you are going to rejoice over this recipe for keto vegan truffles.

Ingredient Highlight

This recipe uses xylitol. This sweetener occurs naturally in most plants. The highest quality xylitol is derived from birch wood. I recommend purchasing birch xylitol, as other xylitol tends to be derived from low-quality, genetically modified and pesticide-sprayed corn. Xylitol tastes sweet, but unlike sugar, it is not converted in the mouth to acids that cause tooth decay. In fact, it restricts levels of decay-causing bacteria in saliva. Here’s to tasty sweets and healthy teeth! Check out this postto read more about the benefits of xylitol.


2 large, ripe avocados (approx. 4 inches in height)

3/4 cup organic coconut butter

3/4 cup raw, organic cacao powder

3 tablespoons powdered keto sugar (recipe to make your own below)

Dash of organic pure stevia powderto taste

10–12 drops of dietary peppermint essential oil to taste (or other favorite such as orange)

1/2 teaspoon fine grain Himalayan salt

Garnishes such as additional cacao powder, shredded coconut, cacao nibs, etc.

Ingredients for powdered keto sugar

1 cup birch-derived xylitol

1 tablespoon arrowroot starch


To make your own powdered keto sugar

Combine xylitol arrowroot starch in a high-speed blender for 30 seconds. You can alternatively use a food processor but it may take a bit longer. Leave the lid in place for several minutes to allow the fine dust to settle. Save the extra for rolling your truffles in or to use in other recipes.

To make the truffles

  1. Place all ingredients in a food processor.
  2. Mix thoroughly on high speed.
  3. Remove the food processor blade and set the bowl in the fridge so truffle mixture firms up, approximately 1 hour.
  4. Using a spoon or melon baller, scoop out balls of the avocado mixture. Roll balls in the palm of your hands to smooth.
  5. Next, roll the balls in your desired topping(s). I LOVE rolling them in cacao powder or keto powdered sugar. This keeps them from melting easily when handling. I also love cacao nibs for a bit of added crunch.
  6. Store truffles in the refrigerator or freezer if you can resist the urge to eat them all! YIELD: 20–30 truffles depending on size.

Toby Gant is a Certified Holistic Life Coach and Registered Yoga Teacher. He created his intuitive holistic coaching business, Shekhinah Holistic, from his desire to help others discover their true essence, thus creating balance, harmony, and fulfillment.

Looking for more great vegan recipes that taste amazing? Come check out the Clean Slate Cleanse!

Originally posted at on January 7, 2019.

Lindsey Elmore, PharmD, BCPS

Written by

Dr. Lindsey Elmore makes science simple and writes about essential oils, food, and supplements.

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