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Vegan Chocolate Truffles!

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!

Course Dessert
Cuisine American, Dessert
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 15
Calories 227 kcal
Author Christine Galvani


  • 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)


  1. Prepare a large baking sheet with parchment paper. Set aside.
  2. 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.

  3. 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.

  4. 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.

  5. 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!

  6. 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.

  7. Dip the chocolate balls into the toppings and carefully roll until covered and place on the parchment paper.

  8. 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.

  9. Once the truffles are all dipped, place them in the refrigerator for about an hour until firm.

  10. Serve truffles or store in an airtight container in the refrigerator.

Recipe Notes

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.
Nutrition Facts
Vegan Chocolate Truffles!
Amount Per Serving
Calories 227 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 12g60%
Cholesterol 1mg0%
Sodium 5mg0%
Potassium 81mg2%
Carbohydrates 21g7%
Fiber 3g12%
Sugar 15g17%
Protein 3g6%
Vitamin A 13IU0%
Vitamin C 1mg1%
Calcium 42mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.