Vegan chocolate truffles are super easy to make! The most luxuriously decadent chocolate treat with only two ingredients plus your choice of toppings!
Gluten-free and dairy-free, you'll want to keep a stash in the fridge or freezer at all times!
This is the dessert I reach for when I'm craving chocolate because each one of these morsels is so satisfying!
How to make chocolate truffles:
Step 1: Gather and measure the ingredients. Measure and prepare toppings and put them in small bowls.
Step 2: Prepare a large baking pan (or plate) with parchment paper (or wax paper) and set aside.
Step 3: In a medium-sized mixing bowl add the chocolate chips and coconut cream.
Step 4: Melt the chocolate coconut cream mixture in the microwave in intervals of 30 seconds. The length of time it takes depends on your microwave. It usually takes my chocolate coconut cream mixture for about one minute to melt. I stop when it is almost melted and stir until the chocolate is completely melted.
Step 5: Let the chocolate mixture cool a bit, preferably to room temperature. Cover the mixing bowl with plastic wrap and place in the refrigerator for several hours or overnight.
Step 6: Take the chocolate mixture out of the refrigerator, and using a small or medium-sized ice cream scoop, create chocolate balls by shaping with your hands. Wetting your hands a bit can help with the rolling of the chocolate balls.
Step 7: Place the created chocolate balls on the parchment-lined baking sheet, making sure the balls are not touching each other.
Step 9: Roll the balls in your choice of toppings (or leave plain), and place back on the baking sheet, and then into the refrigerator.
Chocolate Truffle Toppings:
- Melted chocolate, which is simple ganache - dip the balls to coat the chocolate truffles. (see recipe card below)
- Chopped nuts
- Shredded coconut
- Mini-chocolate chips
- Cacao or cocoa powder
- Crystallized ginger chopped.
- Sprinkles
- Matcha powder
- Raspberry or blueberry by using freeze-dried fruit. You could use as-is or create a powder in a small food processor to roll the truffles in.
Tips and Techniques:
- Wet your hands slightly when rolling the chocolate truffles into balls.
- Use an ice cream scoop or tablespoon measure to create truffles.
- Melt the chocolate chip, coconut cream mixture until almost but not completely melted. Stir until completely melted.
- Store in an airtight container in the refrigerator or freezer.
Vegan desserts:
- Avocado Chocolate Pudding
- Chocolate Chip Paleo Balls
- Paleo Vegan Chocolate Truffles
- Sweet Potato Pumpkin Truffles
- Sweet Potato Brownies
- Homemade Mounds Bars
Vegan chocolate truffles are super easy to make! The most luxuriously decadent chocolate treat with only two ingredients plus your choice of toppings!
Gluten-free and dairy-free, you'll want to keep a stash in the fridge or freezer at all times!
- 1 1/8 cup Coconut cream (about one can of full-fat coconut milk)
- 2 cups chocolate chips
- 2 tbsp cacao powder
- 2 tbsp unsweetened shredded coconut
- 2 tbsp chopped nuts ( I use pecans and walnuts)
- 1/2 cup chocolate chips (to roll truffles or to dip truffles in)
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Prepare a large baking sheet with parchment paper. Set aside.
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In a medium mixing bowl, add the 2 cups chocolate chips and 1 1/8 cups coconut cream. I use the cream from a can of full-fat coconut milk. Just scoop it out and save the water for smoothies or discard.
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Melt the mixture in a microwave in 30-second intervals. It will depend on your microwave how long this will take. With my microwave, it usually takes about one minute. When it looks like it is almost melted, remove and stir to combine chocolate chips and coconut cream.
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Let come to room temperature, cover with plastic wrap and place bowl of chocolate in the refrigerator until hard, at least for several hours or best overnight.
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Remove the chocolate mixture from the refrigerator. Using a small ice cream scoop or a tablespoon measure, spoon out the mixture and form balls with your hands (about the size of golf balls). Place the balls on the baking sheet about an inch apart (don't let them touch). Try using wet hands if your hands start to get sticky. Once all the truffles are completed, put them back into the fridge again until firm, about an hour. Take them out of the fridge and roll in your preferred topping and enjoy!
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Place the balls on the baking sheet about an inch apart (don't let them touch). Tip: wet your hands a bit before rolling the chocolate. It's fine if the chocolate is a bit sticky. The toppings will stick better.
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Dip the chocolate balls into the toppings and carefully roll until covered and place on the parchment paper.
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For the chocolate-dipped truffles: melt 1/2 cup chocolate chips with 1 teaspoon coconut oil in a bowl. Stir to combine. Dip truffles in and then place on parchment-lined tray, plate or baking sheet.
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Once the truffles are all dipped, place them in the refrigerator for about an hour until firm.
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Serve truffles or store in an airtight container in the refrigerator.
Full tips in the post.
Tips and Techniques:
- Wet your hands slightly when rolling the chocolate truffles into balls.
- Use an ice cream scoop or tablespoon measure to create truffles.
- Melt the chocolate chip, coconut cream mixture until almost but not completely melted. Stir until completely melted.
- Store in an airtight container in the refrigerator or freezer.
This post was originally posted on March 11, 2014 and update with new recipe directions in April 2020.
Resources:
12 Brilliant Ways To Coat Chocolate Truffles
Pamela @ Brooklyn Farm Girl says
I would snack on a few of these truffles and then come back for more! Looks oh so delicious!
Christine says
Hi Pamela,
Thanks so much! I hope you love them if you try them. 🙂
rika@vm says
Nice blog makeover, Christine! The logo looks cute! I’m not a huge fan of chocolate truffles, but I don’t mind a bit of caramel or something salty in my chocolate! The cashew cream sounds really good right now….with the oranges! Thank you for sharing this yummy recipe!
Christine says
Hi Rika,
Thanks! Love caramel too!