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Red Velvet Truffles

Valentine’s Day is right around the corner. This time of year is famous for gift giving, special moments, and of course chocolate! What better way to celebrate than with healthy chocolate truffles? These Red Velvet Truffles are rich, incredibly smooth, and the perfect romantic treat that won’t derail your health.

I know how challenging it can feel when you’ve always had a sweet tooth but battle symptoms of leaky gut, SIBO, or candida overgrowth. Diets high in processed sugars and carbs tend to feed harmful yeasts and bacteria, unleashing a whole slew of health problems. You might feel your dessert options are limited when following elimination diet protocols like The Myers WayⓇ. The truth is there are plenty of ways to enjoy a sweet treat when sticking to your protocol. 

These decadent Red Velvet Truffles are easy to make and fun to eat. Vegan and Paleo-friendly, they’re made with reds superfood powder and other health-boosting ingredients. This makes these Valentine’s Day chocolate truffles both delicious and nutritious! The best part is you can treat yourself (or someone you love) any day of the year!

Healthy Chocolate Truffles

While these chocolate truffles don’t take the place of nutrient-dense vegetables and proteins, they are excellent for special occasions. It’s important to have healthy alternatives for desserts and treats for any occasion. This way, you don’t feel completely deprived

 Here are some of the healthier swaps in this homemade chocolate truffle recipe:

Desserts with Figs

Figs, fresh or dried, are a great way to naturally sweeten desserts. Not only are they plenty sweet, but their soft texture adds extra richness to AIP-friendly recipes. Figs also offer vitamins, minerals, and antioxidants. 

While dried figs make the perfect sweetening agent, a word of caution is advised. If you’re participating in The Myers WayⓇ or other elimination diet protocol, skip the figs. Even the natural sugars should be avoided at this stage in your Leaky Gut, Candida, or SIBO journey.

Bowl of dried figs

Cocoa Powder

Cocoa powder is a rich source of flavonoids and antioxidants. It also contains iron, magnesium, potassium, calcium, and even fiber. All of these are essential nutrients which both men and women need for optimal health. Believe it or not, women are more likely to be calcium and magnesium deficient. Cocoa powder can help you fill in these nutrient gaps.

Organic Reds

Organic Reds is a reds superfood powder featuring the most bioavailable forms of beetroot, aronia berries, pomegranates, and mulberry. This formula is also infused with high levels of ellagic acid. This means brighter skin and better protection against harmful free radicals. Adding my superfood reds to these truffles creates that beautiful “red velvet” look. It also adds a touch of fruity flavor to the chocolate.

Coconut Cream

Coconut cream provides your body with healthy fats and easy-to-digest medium-chain triglycerides. This is a type of saturated fat that is more quickly absorbed by the body and used for body functions. By adding coconut cream, you get a rich, smooth, satisfying filling in your truffles.

Coconut Cream

How to Make Red Velvet Truffles

These no-bake chocolate truffles couldn’t be easier to make. The truffles themselves are just three ingredients. If you decide to make the chocolate coating and toppings, you only use a few more ingredients. I highly recommend you don’t miss out on the optional additions — they’re delicious AND pretty! 

To make the truffles, you’ll need dried figs, cocoa powder, coconut cream, and Organic Reds superfood powder. You can use canned coconut cream or the solidified part of a chilled can of coconut milk. With either option, you want the cream to be slightly solid for structure.

Making Chocolate Truffles

Remove the stems of the figs and add them to your food processor along with your cocoa powder and coconut cream. Process until the mixture is smooth and has formed a ball. Using a spatula, remove the dough-like mixture from the food processor and place it in a bowl. 

Using a teaspoon, measure out rounded balls of the truffle dough and place on a parchment paper lined baking sheet or plate. Dip your fingers in water to remove any sticky dough that may have transferred to your fingers from the teaspoon. Don’t shape your truffles just yet.

Freeze, uncovered, for about 5 minutes, then roll into balls. Place back in the freezer while you make the coating.

Truffle Coating

To make the coating, melt your chocolate chips and coconut oil together until the mixture is smooth and combined. You can use your fingers to roll truffles in the mixture, or a toothpick or fork inserted in each truffle for less mess. Place back on the parchment paper and allow to set for about a minute.

Roll or sprinkle your truffles with cocoa powder, shaved chocolate, coconut shreds, or sea salt!

chocolate truffles

Red Velvet Truffles



24 truffles


Chocolate Truffles
  • 1 1/2 cup dried figs about 17-18 whole, dried figs
  • 3 Tbsp unsweetened cocoa powder
  • 2 scoops Organic Reds
  • 1/4 cup coconut cream
Chocolate Coating
  • 1/2 cup Hu chocolate chips
  • 1 Tbsp coconut oil
Optional Toppings
  • unsweetened cocoa powder
  • shaved chocolate
  • coconut shredded
  • flaked sea salt


  1. Remove the stems from the figs and place them into a food processor. Add cocoa powder, Organic Reds superfood powder, and coconut cream. Process until the mixture is completely smooth and has formed a soft dough-like consistency. Remove from the food processor with a spatula, and place into a medium bowl. Place in the refrigerator and let chill for five minutes.

  2. Remove truffle dough from the refrigerator. Scoop rounded teaspoons of the truffle mixture onto a sheet of parchment paper. Do not roll into balls yet.

    Tip: keep a small bowl of warm water next to you, and dip your fingers in the water to remove truffle mixture from your fingers. This process can be messy and the water helps keep things moving.

  3. Carefully slide the parchment paper onto a plate or baking sheet, and place in the freezer for about five minutes. After time is up, remove from the freezer and roll into truffle balls. When all the truffles have been formed into spheres, place them back in the freezer while you prepare the coating.
  1. In a small saucepan, combine the chocolate chips and coconut oil. Melt slowly over low heat, stirring continuously until smooth and well-combined.
  2. Remove truffles from the freezer. Using toothpicks, skewers, or a fork, pierce 1 truffle at a time and dip the truffle into the chocolate coating mixture. Twirl the toothpick around to completely coat the truffle. Carefully slide the truffle off the toothpick onto a piece of parchment paper or wire cooling rack.
  3. Before the chocolate coating dries, sprinkle with optional toppings. I love using shredded coconut, chocolate shavings, or flakey sea salt.
  4. Allow the chocolate coating to cool and solidify completely before serving. Enjoy!
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