Indulgent Chocolate Truffles

Bettina continues to make us drool with her recipes, and this month's recipe is no exception. Chocolate truffles with no gluten, no refined sugar, and no dairy; yet entirely delicious and indulgent. What are you waiting for? Go on, try it!

Ingredients for Indulgent Chocolate Truffles by Bettina Campolucci-Bordi


"You are in for a treat! These indulgent, over-the-top chocolate balls take no time to make, but look and taste amazeballs! These golden nuggets are grain-free, refined sugar-free, plant-based and bursting with crunch, sweetness and just the right amount of chocolate!

You simply have to make them to understand what I am talking about."


2 cups of buckwheat flakes

1 cup of almond flour

3 tbs of coconut oil

1 tsp of vanilla powder or vanilla pod

1/2 cup of date syrup

3 - 4 tbs of cacao powder 

1 bar of Ombar Centres Raspberry and Coconut


Chocolate Topping 

3 bars of Ombar 90% Raw

1/2 cup of chopped pecans

Mixture for Indulgent Chocolate Truffles by @bettinas_kitchen



  1. Start by chopping up your raspberry centre chocolate bar. In a medium-sized bowl add all your truffle ingredients: buckwheat flakes, along with coconut oil, vanilla, date syrup, cacao and almond butter.
  2. Mix until all is well combined. The mixture should be nice and sticky enough to hold together.
  3. Next, form eight small chocolate balls or 6 bigger ones and refrigerate to set.
  4. Start preparing your toppings firstly by finely chopping up your pecans and then move on to melting your chocolate.
  5. Roughly chop half of your chocolate and put it in a bowl. Half fill a saucepan with boiling hot water, and put the bowl over it, making sure that the bowl does not touch the bottom of the saucepan. Slowly heat the water, ensuring it does not boil. Check the temperature with a thermometer. When it reaches 55-58°C, remove the chocolate from the bain-marie. 
  6. Get your truffles out of the fridge and top them off with a good helping of the beautiful Ombar 90% Raw melted chocolate. Sprinkle some pecans on top for crunch and look.

You can either enjoy them with the warm melted chocolate on top or choose to refrigerate so that the chocolate hardens. 

Whichever way, they will taste amazing!

Indulgent Chocolate Truffles by @bettinas_kitchen


Recipe and images by Bettina Campolucci Bordi (@bettinas_kitchen )