Dark Chocolate Truffles Naturally Sweetened


Aren’t these cute? Little chocolate truffles in a plastic egg for Easter!

The making of this chocolate takes about 2 minutes! To coat the outside about 3!

…… 5 Minutes……5 Ingredients……SERIOUSLY fantastic :)

The EVEN better part? NO BAKING PEOPLE……….NO BAKING!!!


Homemade and so much better for you than anything store bought. Completely sugar free using stevia and very LOW in calories……….you won’t believe it till you see it below!

I will even indulge in these little beauties!



The hubby preferred the plain truffles, but I LOVED the crunchy chickpeas in mine!

If your family can have nuts, a hazelnut in the center of one of these would be incredibly good!


I used my  Garlic Parmesan Roasted Chickpea Snack recipe and eliminated the garlic and Parmesan and just kept the oil and salt in the recipe. I only used about 1/2 cup of roasted chickpeas and added about 3-4 chickpeas in each chocolate ball. The kids enjoyed the rest of the salted chickpeas that we didn’t use in the chocolate as a snack.

Nutrition Info with Roasted Chickpeas

Servings:18* Calories: 45* Fat: 4g* Fiber: 1g* Carbs: 3g* Protein: 1g* Points+: 1*


My children and hubby are not completely sugar free as I am and still have some occasional sugar. So when the hubby brought home some fun  Easter sprinkles from Aldi’s that’s what I used to coat these truffles above.


 *Additional Note: Our chocolate is like eating dark, so its slightly bitter. You can taste your chocolate before putting in the milk to decide if you want more sweetness, adding 1/4 teaspoon of stevia at a time to increase.

Nutrition Info

Servings: 18* Serving size: 1* Calories: 37* Fat: 4g* Fiber: 1g* Carbs: 2g* Protein: 1g* Points+: 1*

or make them a bit larger………

Servings:12* Calories: 55* Fat: 6g* Fiber: 1g* Carbs: 2g* Protein: 1g* Points+: 2*


Isn’t that incredible???

Only 37 calories and only 1 point for delicious chocolate!!!!

C’mon you KNOW you SO WANT to make these for Easter or ANYTIME……. right?!!


Dark Chocolate Truffles Naturally Sweetened
Nutrition Information
  • Serves: 12
  • Serving size: 1
  • Calories: 55
  • Fat: 6g
  • Carbohydrates: 2g
  • Protein: 1g
  • 1/2 cup cocoa powder, unsweetened
  • 4 tablespoons milk of choice [I used 1 %]
  • 2 teaspoons Chocolate or Vanilla Liquid stevia
  • 4 tablespoons coconut oil, melted
  • 1/2 cup coconut flakes, unsweetened
  1. Melt the coconut oil in a bowl. [Mine takes about a minute in the microwave].
  2. Add the stevia and cocoa and stir until completely combined. It will be very loose and soupy. Taste it to see if you want more sweetness.
  3. Pour the milk into the chocolate and stir vigorously. It should start becoming more pudding/mousse like.
  4. Use a rounded tablespoon or even a coffee scoop to make a ball as best you can. Roll in coconut flakes and set in a small cupcake liner or on a plate.
  5. Refrigerate and it will harden perfectly.
Weight Watchers PointsPlus: 2*









  1. kellie says

    Those sound very good but is there anything I could use to take the place of the coconut and coconut oil?

    • Brenda says

      I’m sorry I’ve not experimented with any other substitutions so I really can’t recommend any that I can guarantee will work just as well for you.

  2. says

    You’re seriously a woman after my own heart! I love sweets, but I try to keep them as natural and sugar free as possible! I tried making homemade truffles over the holidays and had a difficult time keeping them 100% sugar free, so this is perfect! I keep seeing articles about the health benefits of chocolate (with high coacoa percentages), so I’m all over your truffles! Happy Easter and thanks!

  3. Sarah says

    I was not able to find Vanilla Stevia but I have the original, can I just add vanilla extract? PS- I love your blog!

    • Brenda says

      Yes you can add 1/2 teaspoon vanilla extract. You can find vanilla stevia through iherb.com and use my code YAJ035 to get a discount. Ps. Thanks!

  4. Esther says

    I only use coconut oil & either almond milk or coconut milk in everything now & these sound wonderful! I will make them for sure! Where did you find the cute mini cupcake holders (guess that’s what those are)? Thanks for the recipe!

  5. Seana Barker says

    I made these with a variation of adding almond extract and added crushed almonds in them a well and rolled them in crushed almonds. Worked well although I did refrigerate the mix before scooping and rolling. Made the mix a little firmer which made making the balls a little easier. Would be good with with espresso mixed in as well for a little zing (powdered). Definitely a great alternative for those with diabetes as well.

    • Brenda says

      If my boys weren’t allergic to nuts I would totally make them with the almond extract, that sounds delicious!

  6. Jessica says

    Ok, first of all – I LOVE your site. I’ve been going to it at least twice a week to try a new recipe for WW. I’ve enjoyed everything I’ve tried so far.
    I do have a question about this one though. I double-checked the ingredients that I added, but when I scooped out 1 Tablespoon, there was only enough for 8 of these. Should I have used a mixer to get it fluffier, or what? I just want to know how many points to count since I’m getting less than half of what you have listed (18 servings for them to be 1 PP each).
    Thanks & you’re awesome!

    • Brenda says

      Thank you! I am not sure why you only got 8 as when I made mine even bigger, I still got a dozen. Try using a coffee scoop instead or use 1/2 a tablespoon. If you only have 8 then I would say you have to count them as at least 2 points each, sorry!

      • Jessica says

        Thanks for your reply. I went ahead and counted them as 2 points each. They were worth it though!

  7. Kristin says

    I don’t like the taste of Coconut, can you taste the coconut oil? A lot of your recipes call for it…just curious.

  8. Jess says

    Recently, I became gluten free, sugar free, dairy free and sunflower oil free. It’s been crazy, but your recipes have been amazing!!!! Made these truffles tonight, and I adore them. Thank you thank you for all your effort!!!

  9. says

    Thanks so much, I love your website I have shared a fair few of your recipes on my Facebook page. These were so easy to make a little dark for me as I did not have stevia I used coconut sugar but going to use honey next time. I was not expecting them to be this easy. thank you

  10. Cindy says

    I am unable to get that kind of stevia here, so I use Sweet Leaf stevia in the pkgs. Haven’t even been able to find the Sweet Leaf brand in liquid…… Is there some special way to substitute the powder? These sound really good, and since I have to be gluten, dairy, sugar, and soy-free, it would be nice to have a good “sweets” recipe……

    • Brenda says

      You could substitute the powder but it could be somewhat grainy if the powder isn’t absorbed and stirred really well. Amount will be dependent on your taste, start with 1 teaspoon, taste test and decide if you need more.

  11. Danika says

    Just made these and in the fridge to set! Taste amazing without even being refrigerated, I can’t get that sort of stevia where I live so I used 2 and a half teaspoons of powdered stevia and 1 teaspoon of vanilla extract, worked perfectly! I also used desiccated coconut to roll it in as I had no flakes and again it still worked! Really great recipe and will definitely make again!

  12. Danika says

    I’ve made these two days in a row, even when I hide them in the outdoor fridge the family still eats them all!! Brilliant recipe and so easy to make, I pulsed almonds and rolled them in ground almonds the second time, I also added a frozen raspberry to the middle of each one to provide a different variation, still amazing though!!

  13. Megan says

    Thanks for the recipe, I felt like an alchemist watching the liquid ingrediants turn solid. In NZ the stevia I can readily buy is granulated. I will blitz it first to it readily spreads throughout the mix. I took a heaped teaspoon if mix, flattened it into a disk in the palm if my hand, popped a roasted hazelnut in the centre, then moulef the mix to enclose the nut. OMG fererro rocher but health and better !!


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: