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Chocolate Truffles

Black Onyx Chocolate Balsamic Truffles

  • Author: Carol Green


Nothing speaks luxury quite like biting into a smooth, rich chocolate truffle with balsamic vinegar. Surprising simple to put together, this recipe is made dairy free with coconut milk



For the Truffles:

1          cup Coconut Milk

3 1/2    Tbsp. Coconut Oil

10        oz. 60 to 70% Chocolate, chopped

2          tsp. Southern Olive Dark Chocolate Balsamic Vinegar

¼         cup Savory Spice Black Onyx Cocoa Blend

¼         tsp.  Savory Spice Hungarian Sweet Paprika

To coat:

1          cup crushed Pistachio

2          tsp. Orange Zest

1/4       cup Savory Spice Mayan Cocoa Blend


  • Place coconut milk, coconut oil and chopped chocolate over a double boiler.
  • Allow to melt without stirring, until the chocolate is softened.
  • Stir with a clean, dry spoon, remove from the heat.
  • Sir in cocoa powder, balsamic vinegar, and vanilla.
  • Chill until firm, 3-4 hours.
  • Scoop out with a spoon or mini ice cream scoop and roll into balls.
  • Coat half in a crushed nut & zest mixture, and half in the cocoa blend
  • Chill until ready to serve.