Indulge in rich vegan chocolate truffles-made with just three ingredients for the ultimate easy, elegant dessert or snack!
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Why You'll Love This Recipe
Who needs store-bought truffles when you can whip up these creamy, dreamy vegan truffles so easily (and at a low cost)? Made with just three ingredients, these vegan dark chocolate truffles are so simple to prepare (just like these vegan chocolate chip banana muffins). Perfect for holidays, entertaining, or a mid-afternoon treat.
With endless ways to customize the flavors/toppings (keep reading for my favorites!), these creamy truffles are perfect for chocoholics. They store and freeze well, too.
You might also like peanut butter Rice Krispie treats, peanut butter oatmeal protein oatmeal balls, or pumpkin whoopie pies. Looking for more vegan chocolate desserts? Try out these easy vegan chocolate cupcakes, easy vegan chocolate peanut butter pie and the best vegan chocolate frosting.
The Ingredients
- Dark chocolate: Use high-quality, dairy-free dark chocolate with at least 60% cocoa (like Callebaut). Make sure it's one you love - a bar, chunks, or chips.
- Full-fat canned coconut milk: You only need the thick, creamy white part on top. It can help to chill the can overnight so the cream and liquid separate.
How To Flavor Truffles
- Salt: Just a little will bring out the flavor of the vegan chocolate.
- Instant coffee/espresso: Just a pinch will enhance the chocolate flavor in these vegan cocoa truffles. A little more will make delicious mocha truffles.
- Citrus zest: Use lemon, lime, or orange zest for a hint of citrus.
- Spices: Like cinnamon, pumpkin spice, chili/cayenne pepper, etc.
- Extracts: Like vanilla, peppermint, orange, coconut, etc. Use ½-1 tsp.
How to Make Vegan Truffles
Step 1: Combine the vegan dark chocolate and coconut milk in a microwave-safe bowl and microwave in 30-second increments, stirring between, until smooth/melted. Cover the bowl and leave to chill for at least 5 hours, or until it's thick and firm - similar to hard ice cream, but still scoopable.
Step 2: Place a serving tray in the fridge and add the cocoa powder to a small bowl. Using a tablespoon, scoop the truffle mixture and use your hands to roll it into a ball quickly.
If you use a vegan chocolate bar, finely chop it for quick, even melting. Alternatively, use a double boiler.
Use a bag of ice/frozen vegetables/an ice pack (or wear gloves) to cool your hands before rolling each ball so it doesn't melt too quickly. Alternatively, chill the truffle scoops in the freezer for 10-15 minutes before rolling.
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Step 3: Then, roll it in the cocoa powder until evenly coated. Place the truffle on the cooled serving tray, and then repeat the last step with the remaining truffle mixture. Serve them immediately for a softer texture, or chill them for firmer truffles.
FAQs
Yes, it should be possible to make truffles with commercial vegan cream replacements. However, the ratio may need adjusting.
It either needs more time to chill, or you haven't added enough vegan chocolate. If it's the latter, add more melted vegan chocolate (and/or some coconut oil), mix, and re-chill until firm.
Traditionally, no - they're made with dairy cream and, often, dairy chocolate. However, it's really easy to make vegan chocolate truffles with just a simple ingredient swap.
Pro Recipe Tips
- Use high-quality chocolate: 60-70% + cocoa content will make for rich, creamy vegan truffles.
- Measure the ingredients properly: Otherwise, the wet-to-dry ratio may be off, and the truffles could turn out too soft/firm.
- Chill thoroughly: The mixture needs to be firm but moldable. Over-chilling could make them too firm. Not chilling enough will be impossible to roll.
Topping Ideas
- Powdered sugar
- Shredded coconut (raw or toasted)
- Sprinkles
- Freeze-dried fruit
- Chopped nuts
- Crushed cookies (Oreos, graham crackers, Biscoff) or peppermint candies
- Dried fruit (like cranberries, chopped dates, etc.)
- Mini vegan chocolate chips, melted vegan chocolate (to drizzle or fully dip the truffles), or this vegan peanut butter caramel (to drizzle)
Storage Instructions
Fridge: In an airtight container in the refrigerator for 5-7 days.
Freezer: Store vegan chocolate truffles in an airtight container, separated by layers of parchment, for up to 3 months. Thaw for 15-20 minutes to enjoy.
More Vegan Desserts
If you tried this vegan chocolate truffles recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Vegan Chocolate Truffles
Equipment
Ingredients
- 12 ounces dark chocolate (chips, chunks, or a chopped bar)
- ½ cup full-fat coconut milk (use only the thick, creamy white part)
- ¼ cup unsweetened cocoa powder
Instructions
- Combine the dark chocolate and coconut milk in a microwave-safe bowl. Microwave for 30 seconds, stir, then microwave for another 30 seconds, or until fully melted. Stir well until smooth and completely combined.
- Cover the bowl and place it in the refrigerator for 5 hours, or until the mixture becomes very thick and firm, resembling the texture of hard ice cream but still scoopable.
- Place a serving tray in the refrigerator to chill. Add the cocoa powder to a small bowl and set aside.
- Use a bag of ice, an ice pack, or a bag of frozen vegetables to cool your hands before handling the chocolate. This step is important to prevent the chocolate from melting as you work.
- Scoop 1 tablespoon of the chilled vegan chocolate mixture into your hands and quickly roll it into a ball. Roll the ball in the cocoa powder to coat evenly. Place it on the chilled serving tray. Repeat this process, re-cooling your hands before shaping each truffle.
- Serve the truffles immediately for a softer texture, or refrigerate them for firmer truffles. Store any leftovers in an airtight container in the refrigerator.
Notes
- Use high-quality chocolate: 60-70% + cocoa content will make for rich, creamy vegan truffles.
- Measure the ingredients properly: Otherwise, the wet-to-dry ratio may be off, and the truffles could turn out too soft/firm.
- Chill thoroughly: The mixture needs to be firm but moldable. Over-chilling could make them too firm. Not chilling enough will be impossible to roll.
Andrea says
These truffles come out sooo delicious!