Description
These vegan truffles are THE best homemade chocolate truffle recipe because you’d never know they’re dairy free. Just 4 ingredients, and super easy for the best healthier vegan chocolate dessert!
Ingredients
Units
Scale
- 3/4 cup (175 mL) coconut milk or coconut cream, from a can
- 1 1/2 cups (8 ounces) high quality vegan dark chocolate chips
- 2 tbsp vegan butter
- 2 tbsp high quality cocoa powder
Coatings:
- 1/3 cup high quality cocoa powder
- 1/2 cup crushed hazelnuts, peanuts, or almonds
- 1/3 cup ground freeze dried strawberries or raspberries
- 1/2 cup shredded coconut
Instructions
- Please read through instructions before beginning.
- Prep: Measure out the chocolate truffle ingredients.
- Make the vegan chocolate truffles mixture: In a medium saucepan, heat the coconut milk, chocolate, and vegan butter on medium heat and stir to melt the chocolate. Keep stirring until the chocolate is melted and completely combined into the liquid mixture. Sift in the cocoa powder, and stir or whisk until there are no more clumps of cocoa powder.
- Chill the chocolate truffle batter: Pour the vegan truffle batter into a bowl, and allow the chocolate to cool at room temperature for 10-15 minutes (you don’t want to stick a piping hot bowl into a cold fridge!). Then transfer the bowl to the fridge to set the chocolate truffle mixture for 2-3 hours, or until solidified by still slightly soft. Alternatively, you can speed up the process by chilling the mixture in the freezer for up to 1 hour, but be cause the mixture hasn’t frozen!
- Shape the vegan truffles: Once the mixture is set, line a baking sheet with parchment paper. Use a small to medium cookie scoop (1-1.5 tbsp) to scoop the chocolate. Place each scoop onto the baking sheet (you’ll round them in a second). You should yield about 14 truffles with a medium scoop. Once you’ve scooped the chocolate truffles, roll each truffle between clean palms to round the truffles.
- Coat the chocolate truffles: Immediately coat the truffles in your desired coatings by rolling each truffle in the cocoa powder, crushed nuts, etc. Place back onto the baking sheet. If your truffles have softened a bit from handling them, you can place the baking sheet into the freezer for 5-10 minutes to solidify again.
- Enjoy! Store the vegan truffles in the fridge until ready to serve. These chocolate truffles will last about 1 hour at room temperature before they become soft again and need re-chilling. Store any leftovers in an airtight container in the freezer for up to 3 months!
Notes
Coconut milk alternatives: If you don’t want to use coconut cream, you can use a plant based vegan unsweetened creamer, such as Elmhurst’s unsweetened oat creamer, or use soy milk, such as by Forager Project, with 2 tbsp olive oil.
Sugar free chocolate truffles: To make low sugar or sugar free vegan chocolate truffles, swap in a sugar free chocolate, such as Pascha Organics’ 100% cacao chocolate, or use a stevia sweetened one, such as Pascha Organics’ sugar free chocolate chips.