5 from 1 vote
Gluten-Free Chocolate Truffles
Gluten Free Sunbutter Truffles Recipe
Prep Time
35 mins
Cook Time
4 mins
Chill time
2 hrs 30 mins
Total Time
39 mins
Course: Dessert
Servings: 45 truffles
Calories: 123 kcal
Author: Carol Kicinski
  • 2 (12-ounce) packages dairy free dark (Bittersweet) chocolate chips divided
  • 1 cup Natural Crunch or Creamy Sunbutter
  • 2 tablespoons coconut oil
  • 2 tablespoons agave nectar
  • ½ teaspoon kosher or sea salt
  • ½ cup coconut milk
  • 2 teaspoon pure vanilla extract
For rolling (choose one, all, or a combination):
  • cups toasted coconut flakes (toast in 350 degree oven for 8 – 10 minutes until golden brown)
  • 1 cup unsweetened cocoa powder
  • 1 cup confectioners’ sugar sifted
  • ½ cup unsweetened cocoa powder mixed with ½ cup confectioners’ sugar sifted
  1. In a large microwave-safe mixing bowl, combine 12 ounces chocolate chips, the Sunbutter, coconut oil, agave nectar and salt. Microwave on high power for 2 minutes or until the chocolate has mostly melted.
  2. Heat the coconut milk just to the boiling point in a small saucepan. Pour the hot coconut milk over the chocolate/Sunbutter mixture and let set for 2 minutes. Add the vanilla. Stir well until the mixture is thick, smooth and glossy (if using the Natural Crunch Sunbutter then the mixture will not be completely smooth due to the “crunch” in the Sunbutter). Put mixture into an 8 inch by 8 inch baking dish and refrigerate for 1 hour. If you need to refrigerate for longer, then take the mixture out of the fridge for about 20 minutes to soften up before rolling the truffles.
  3. Using a melon baller, small spoon or small ice cream scoop, scoop the mixture into small balls and place on a sheet pan lined with parchment or wax paper. You can roll the balls with your hands if they are not round enough. Refrigerate for at least 30 minutes.
  4. Place the remaining 12 ounces of chocolate into a microwave safe bowl and heat for about 2 minutes, stirring once or twice until the chocolate is fully melted and warm to the touch but not too hot.
  5. Put the ingredients you choose for rolling the truffles in into small, individual bowls.
  6. Using a toothpick or skewer, dip the balls into the melted chocolate and coat fully. Allow the excess to drip off and then place the truffle in a bowl with one of the rolling ingredients. Roll the truffle around so that it is fully coated. Place on a sheet tray lined with parchment or wax paper and repeat with the remaining truffles. You may need to re-heat the chocolate and re-stir occasionally as it will cool as you are working with it.
  7. Let the truffles set up for about an hour in a cool place or in the refrigerator for about 1 hour. Truffles can be stored in the fridge for a week or frozen for up to a couple months. Make sure they are in airtight containers or food storage bags.
Recipe Notes

Truffles are best served at room temperature.

Nutrition facts were calculated with the base truffle recipe. Toppings were not included.

Nutrition Facts
Gluten Free Sunbutter Truffles Recipe
Amount Per Serving
Calories 123 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g20%
Sodium 26mg1%
Potassium 9mg0%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 7g8%
Protein 2g4%
Vitamin A 5IU0%
Vitamin C 0.2mg0%
Calcium 27mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.