Vegan Chocolate Truffles {Easy & Dairy-Free}

This divine vegan chocolate truffles recipe is a perfect dairy-free dessert you can make to for yourself, your loved one, or to share with any chocolate lovers in your life. It’s perfect for Valentine’s Day, Mother’s Day, Easter, Christmas, all the other holidays. You can make them with or without a boozy kick!

This recipe was generously sponsored by our friends at our friends at Mozart Chocolate—makers of fully vegan dark chocolate liqueur. 

Whenever I come across a fellow chocolate lover, I want to give them a gift of these vegan truffles. Who can possibly resist the rich, glossy, and super smooth combination of this creamy confection? Not me!

I don’t know why truffles are so tempting, but everything about them is irresistible. Is it their suitable snacky size? The gratifying globe shape? Or the slight, crispy crackle when you take that first beautiful bite?

Whatever it is, it’s real. Once you try these rounded bits of chocolate bliss, you’ll be totally hooked. 

How to Serve Up Your Vegan Chocolate Truffles

Serving your vegan truffles is the easiest thing in the world—just open your mouth and pop one in! Repeat. Here are a few special ways to make your truffle experience even more enjoyable:

• Pretty Paper Cups – Place your chocolate truffles into colorful mini cupcake liners and arrange them on a decorative tray. 
• Tempting Toppings – In addition to the smooth chocolate coating, feel free to add shredded coconut, crushed nuts, powdered and freeze-dried fruit, or even a drizzle of nut butter. The contrasting color, texture, and flavor will only enhance your vegan truffles.
• Give the Recipe as a Gift – This makes a fun and thoughtful gift for anyone who loves to cook or make desserts. Print out the recipe card and fill a box or basket with all of the ingredients needed. You can even buy some extras to go with it. For example, a new mixing bowl, spatula, or paper cups. 
• Trouble-Free Travel – If you’ll be bringing your truffles on the go, it’s a good idea to place them in a cold, covered container and add them to a cooler packed with ice or freezer packs. They should be okay for 1-2 hours. After that, put them in the freezer right away.

Simple Storage

If stored properly in the freezer, your vegan chocolate truffles should last about four to six months. Though, I’d be very impressed if they lasted that long without being eaten. Seriously, they’re that good!

Most importantly, make sure that you place the truffles in a container which can be sealed securely so that they don’t get that icky frostbite flavor. You can keep your chocolate in the refrigerator temporarily, but try not to store them on the counter at room temperature. The coconut oil will become liquid at 76 degrees, so if your house is warm, your tasty truffles will become a perfect chocolate puddle in no time.

Key Ingredients

• Vegan chocolate chips: Any brand will do! Here are a bunch of vegan-friendly chocolate chip options.
• Full-fat coconut milk: Make sure you buy canned coconut milk, not carton coconut milk. This will result in creamier, velvety truffles.
• Vanilla extract: Adds a lovely flavor and aroma to these vegan truffles! You can also use almond extract or half and half of each!
• Cocoa powder: For a lovely powdered coating that helps with shaping the truffles, and maximizes the chocolate flavor, cocoa powder is a must. Cacao powder works just as well if you prefer something slightly more nutritious.
• Coconut oil: Helps to harden the delicious truffle coating. Coconut oil hardens below 76 degrees which allows the shell to hold its shape, yet melts in your mouth easily. It’s the perfect oil for these vegan truffles, so I don’t recommend replacing it with anything else.

Equipment You’ll Need For These Vegan Truffles

• Measuring Cups
• Measuring Spoons
• Small Saucepan
• Mixing Bowls 
• Plastic or Glass Container
• Mini Cookie Scoop With Easy-Release (I used this one)
• Mixing Spoon or Rubber Spatula
• Parchment Paper or Silicone Mat
• Piping Bag (optional, for a perfect drizzle effect)
• Small Round Decorating Tip #3 (optional, for a perfect drizzle effect)

How to Make Boozy Vegan Chocolate Truffles 

Want to spike your truffles? We’re on board! We’ve made these truffles with a vegan chocolate liqueur (specifically Mozart Dark Chocolate Liqueur) and they were divine. If you’d like to add a dash of alcohol to the mix, here is the slightly adjusted recipe to follow for these adult vegan truffles. 

INGREDIENTS:

• 10 oz vegan chocolate chips, very finely chopped (so they easily melt)
• ½ cup of full-fat coconut milk from a can (shake until combined before measuring)
• ¼ cup of Mozart Dark Chocolate liqueur 
• ½ tsp of vanilla extract (or almond extract)
• ¼ cup of cocoa powder (or cacao powder)
• 1 cup of vegan chocolate chips
• 1 tablespoon of coconut oil

1. In a glass or metal mixing bowl, add the finely chopped chocolate and set aside.

2. In a small saucepan, add the coconut milk and bring to a boil. (If making alcohol-free truffles, add ¾ of a cup of coconut milk here instead of ½ cup)

3. Once boiling, remove from heat and pour the hot coconut milk over the chocolate. Mix thoroughly until chocolate melts fully. (If it doesn’t melt completely, use a double boiler method to finish melting.) Once melted and combined, allow to cool slightly before adding in the Mozart Dark Chocolate liqueur and vanilla (or almond) extract, and mix until fully combined. Place in the refrigerator for 3 hours to firm up.

4. Follow assembly steps in the recipe below. 

Health Benefits of Chocolate

Chocolate not only tastes heavenly, it’s also healthy for you, too! Not quite like an apple in the awesome antioxidants department, but still worth noting. Here are some amazing characteristics of delicious, 70-80% dark chocolate in our vegan chocolate truffles:

• Full of fiber (11 grams per 3.5 ounces).
• High in iron, magnesium, copper, and manganese.
• Additional vitamin and mineral content with potassium, phosphorus, and zinc.
• Amped up with antioxidants similar to or greater than the levels in blueberries and acai berries.
• The bioactive compounds in dark chocolate and cocoa may improve blood flow in the arteries and cause a small but statistically significant decrease in blood pressure.
• The slight stimulant effects of caffeine and theobromine in the dark chocolate can help to improve brain function in the short term.

More Vegan Chocolate Recipes to Try

• Best Vegan Dessert Recipes
• No Bake Chocolate Pie 
• Double Chocolate Vegan Donuts
• Raw Chocolate Peanut Butter Slices
• Superfood Chocolate Bark
• Fudgy Vegan Brownies
• Vegan Chocolate Cupcakes
• Vegan White Chocolate Guide

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Vegan Chocolate Truffles {Easy & Dairy-Free}

Author: Michelle Cehn | World of Vegan

5 from 11 votes

These Vegan Truffles are DIVINE! They have a delicate chocolate coating and a soft velvety melt-in-your-mouth filling made with dark chocolate and coconut milk.

Print Recipe Pin Recipe

Prep Time 30 minutes minutes

Chilled 5 hours hours

Total Time 5 hours hours 30 minutes minutes

Servings 15 truffles

Ingredients

Truffle Filling

• ▢ 10 ounces vegan chocolate chips, very finely chopped (so they easily melt)
• ▢ ¾ cup full-fat coconut milk from a can, shake until combined before measuring
• ▢ ½ teaspoon vanilla extract, or almond extract
• ▢ ¼ cup cocoa powder, or cacao powder

Truffle Coating

• ▢ 1 cup vegan chocolate chips
• ▢ 1 tablespoon coconut oil

Instructions

• In a glass or metal mixing bowl, add the finely chopped chocolate and set aside.
• In a small saucepan, add the coconut milk and vanilla and bring to a boil.
• Once boiling, remove from heat and pour the hot coconut milk over the chocolate. Mix thoroughly until chocolate melts fully. (If it doesn’t melt completely, use a double boiler method to finish melting.) Place in the refrigerator for 3 hours to firm up.
• To assemble your truffles, start by adding ¼ cup of cocoa powder to a bowl. Take your chilled truffle filling out of the fridge and use a melon baller with an easy release slider to scoop out the truffle filling, one dollop at a time. Drop the dollop into the cocoa powder, covering it liberally, and then gently roll into a ball shape in your hands. Place in a tupperware container and repeat until all your filling is used up. Place the balls in the freezer for an hour (or more) to harden before moving to the next step.
• In a small bowl, melt 1 cup of chocolate chips plus 1 tablespoon of coconut oil (microwave in 20 second increments, stirring between each, just until melted). Bring out your filling balls from the freezer and using two forks, take each ball and dip it in the melted chocolate. Cover with chocolate and lift it out, balancing it on the forks to drain the excess chocolate, and place on parchment paper or a silicone mat. Repeat until all the truffles are coated with a layer of chocolate. Place in the freezer to harden.
• Once solid, remove from the freezer once more and drizzle melted chocolate on top to create a professional-looking fancy truffle effect. You can drizzle melted chocolate using a spoon for an organic look, or use a piping bag and piping tip with a small circular opening. Place back in the freezer to chill (just a few minutes should do it) and enjoy!

Notes

• Store in the freezer until you’re ready to eat them!

Nutrition

Calories: 189kcal | Carbohydrates: 20g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.2g | Sodium: 2mg | Potassium: 47mg | Fiber: 3g | Sugar: 15g | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 3mg

Course — Dessert

Cuisine — American

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This Vegan Chocolate Truffles recipe and vegan food photography was created by Michelle Cehn. Article written by Gina House and edited by Rachel Lessenden. Sponsored by Mozart Dark Chocolate Liqueur. Content copyright World of Vegan, all rights reserved.