Baked Truffle Balls

IMG_20160323_093240137This morning I set out to make a healthy option to bring to a Kindergarten playdate this afternoon for my son’s class. I know there are dairy and nut allergies in the classroom so I needed to stay away from that and I decided to also go gluten free. What generally happens when I decide to bake something at the last minute is that I end up just opening my cabinets and kitchen drawers to see what I have. I discovered a bar of unsweetened baking chocolate and that became my focus. These cookies are a cross between a brownie and a truffle and they are gooooooooood.

Go to the kitchen and make these today!!

Baked Truffle Balls (yields approximately 24 cookie balls)IMG_20160323_095146520


1/3 cup raw cacao powder

1/3 cup coconut flour

1/2 cup rice flour

1/2 cup garbanzo bean flour

1 tsp baking powder

1/4 tsp pink Himalayan salt

dash of cinnamon

1/4 cup canned coconut milk

1/3 cup coconut sugar

1/3 cup grade B maple syrup

20 drops stevia

1/4 cup coconut oil

3 oz unsweetened chocolate for baking (get the best quality chocolate you can), chopped


  1. Preheat oven to 350.
  2. Combine cacao, coconut flour, garbanzo bean flour, salt, baking powder, rice flour and cinnamon in a large bowl.
  3. In a separate bowl, whisk together coconut sugar, coconut milk, maple syrup and stevia.
  4. Combine chocolate and coconut oil in a heat-proof bowl or double boiler and set over a pot of boiling water. Stir frequently until oil and chocolate is completely melted. Remove from the heat and add to the sugar mixture. Stir until completely combined.
  5. Add the wet ingredients to the dry ingredients until well mixed. Form into little balls and place on cookie sheet.
  6. Bake for 12-15 minutes. Do not overbake. Be careful to allow to cool and not touch too much as they will be fragile just out of the oven.


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