This keto-friendly dark chocolate sea salt truffle recipe comes to you from an ocean of love. With Siren (the show I regularly stunt double on) wrapping, I wanted to make a nice treat to share with the cast and crew on the last day of shooting. With Siren (the show I regularly stunt double on) wrapping, I wanted to make a nice treat to share with the cast and crew on the last day of shooting. I had 3 requirements in mind:
- It had to be relatively simple and produce a lot of servings (I've been working long hours.)
- It had to be keto and vegan-friendly, so as to be inclusive.
- It had to be stable at room temperature.
- It had to be edible without utensils to make them easier to pass around.
- There had to be some sort of ocean element.
I settled on making dark chocolate sea salt truffles (sea salt for the ocean element), and set out to put together this delightful recipe. Ok, so the dipping and garnishing added a little more complexity than I had wanted, but it was so worth it! They were so much prettier and tastier for it. I regret nothing!
Keto Dark Chocolate Sea Salt Truffles Recipe
Truffle Filling Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
- 2/3 cup dark cocoa powder
- 3/4 teaspoon espresso powder, Turkish coffee (*my favourite), or instant coffee
- 3 tablespoons erithrytol, powdered in a spice/coffee grinder
- 1/4 teaspoon Himalayan pink sea salt
- 3/4 cup coconut oil
- 1/4 teaspoon liquid stevia, vanilla-flavoured
- 1 teaspoon pure vanilla extract
- 1 tablespoon (or ¼ teaspoon rum extract)
Chocolate Coating and Garnish Ingredients:
- 3 tablespoons coconut oil
- 3 tablespoons dark cocoa powder
- 1 tsp pure vanilla extract
- 1½ teaspoons erithrytol, powdered in a spice/coffee grinder
- 5 drops liquid stevia, chocolate-flavoured
- Flaky sea salt for garnish (to taste) (Maldon or Fleur de sel
Start with the truffle filling. Whisk together the almond flour, coconut flour, erithrytol, espresso, cocoa powder and pink sea salt.
Melt the coconut oil in a microwave-safe bowl for 20-second bursts until fully melted. Stir in the remaining wet ingredients.
Add wet ingredients into a blender. Adding in the dry mixture a little at a time, pulsing until moistened. Blend until smooth. Pour into a bowl and refrigerate for 1-2 hours or until the batter is hard enough to shape.
Form batter into twenty 1-inch balls and place on a lined baking tray, keeping the balls separate from each other. Freeze for at least 1 hour.
Start working on the chocolate coating close to the end of the hour, or when you're ready after that. Melt the coconut oil the same way as above. Whisk in the remaining coating ingredients. Roll the balls in the chocolate coating and place On a silicon mat to cool for 30 seconds to a minute then sprinkle on flaky salt. Continue until all the truffles are finished. Once cooled, place them in bon-bon cups. (*TIp: highly recommend doing the the coating with one hand and the garnishing with the other so that you keep one clean so the salt doesn’t become a chocolaty mess.)
Store the finished truffles in the fridge for up to 2 weeks or in the freezer for up to 1 month.
Did you give this vegan keto dark chocolate sea salt truffle recipe a try? What did you think? Please share your thoughts in the comments. Or if you share any pics on Instagram, tag me so I can see your creations. Enjoy! :)