Low FODMAP Chocolate Truffle Balls

Ingredients

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SERVES 30 (limit to 3 per serve)

Dark Chocolate Truffle Balls

300   dark chocolate (70% cocoa)*
3   coconut oil
250   rice milk or coconut milk*
1   vanilla extract
1.5   pure maple syrup*

Toppings

0.25   dried shredded coconut (finely chopped)*
0.25   gluten free plain or vanilla biscuits (crushed)*
4   sunflower & pumpkin seeds (toasted, finely chopped)*
2   cocoa powder

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • small frypan
  • small saucepan

Dark Chocolate Truffle Balls (Low FODMAP)

PREP IN 35 MIN SERVES 30 (limit to 3 per serve)
BY ALANA SCOTT REVIEWED BY Audrey Inouye (RD)
FEATURED IN Dessert

I love chocolate! With Easter just around the corner these dark chocolate truffle balls make the perfect low FODMAP treat. You can adapt the toppings to suit your allergy needs or taste preferences. Just remember that these truffles are chocolate heavy, which means your truffles will only be as good as the quality of the chocolate you use.

Time to make is 35 minutes + 5 hours setting time

  • Gluten Free Option
  • Low FODMAP
  • Dairy Free
  • Egg Free
  • Nut Free
  • Soy Free
MAKE GLUTEN FREE SHOW NUTRITION

Nutrition per serve

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Calories 98
Fat 7.2g
Saturates 4.3g
Protein 1.3g
Carbs 7.3g
Sugars 3.8g
Fibre 1.5g
Salt 0g
Iron 1.4mg
Calcium 20.3mg
Calories 98
Fat 7.2g
Saturates 4.3g
Protein 1.3g
Carbs 7.3g
Sugars 3.8g
Fibre 1.5g
Salt 0g
Iron 1.4mg
Calcium 20.3mg
Calories 98
Fat 7.2g
Saturates 4.3g
Protein 1.3g
Carbs 7.3g
Sugars 3.8g
Fibre 1.5g
Salt 0g
Iron 1.4mg
Calcium 20.3mg
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  1. Chop the dark chocolate into small pieces and place in a bowl with the coconut oil (melted), vanilla essence, and pure maple syrup. 
  2. Place the rice milk or coconut milk in a small saucepan over low heat, until the milk starts to steam. Then pour into the bowl. Mix gently with a spoon until well combined and smooth (do not whisk - as this will incorporate air into the mixture).
  3. Cover the bowl with cling wrap and allow to chill in the fridge for 4 to 5 hours (we need the truffle mixture to set).
  4. Just before you roll your truffles, toast your desiccated coconut for 1 to 2 minutes over medium heat, until lightly golden. Remove the coconut and toast your pumpkin and sunflower seeds for 2 to 3 minutes until golden. Finely chop/crumble your desiccated coconut, toasted seeds, and vanilla biscuits (I used homemade). Place the desiccated coconut, toasted seeds, vanilla biscuits, and gluten free cocoa powder into separate bowls.
  5. Line a tray with baking paper. Wash your hands in very cold water (the colder your hands, the easier it is to roll the truffles). Using a teaspoon, scoop out little truffle balls and roll in the palm of your hands, before placing them on the tray. 
  6. Then decorate by rolling the balls through your choice of toppings. Return the truffles to the fridge for 30 minutes to firm up before serving.

     Storage: These truffles will last for a few days in the fridge.

Buying Tips

Make sure you use pure maple syrup (low FODMAP) not maple flavoured syrup (potentially high FODMAP).

Choose a dark chocolate that doesn't contain inulin or high FODMAP sweeteners like honey, high fructose corn syrup, agave syrup or fructose. Also avoid dark chocolate that contains high FODMAP fruit or nuts.

Low FODMAP milk options include lactose free milk, almond milk, hemp milk, macadamia milk, quinoa milk, rice milk (3/4 cup or less per serve), soy milk made from soy protein (not whole or hulled soybeans), UHT coconut milk (1/2 cup or less per serve). Make sure your low FODMAP milk does not include high FODMAP ingredients like inulin (chicory root), agave syrup, fructose, high fructose corn syrup, molasses, or honey. If using a dairy free alternative choose one that contains 120mg of calcium per 100ml serve, and 3g of protein per 100ml serve (this info is in the nutrition label).

Buy gluten free cookies that do not contain any high FODMAP ingredients like inulin, apple or pear juice, apple fibre, concentrated fruit juices, honey, or high fructose corn syrup. Also check what low FODMAP flours have been used, avoid gluten free products that contain amaranth flour, lupin flour, chickpea/besan/gram/garbanzo bean flour, lentil flour or large amounts of soy flour or coconut flour.

Gluten Free Tips

If you are highly sensitive to gluten, check all packaged products, processed meat (like bacon), nuts, seeds and dried fruit do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.

Dairy Free Tips