These vegan chocolate truffles are rich, creamy, and irresistibly decadent. Made with just four simple ingredients, they're the perfect sweet treat for any occasion.
Chop unsweetened chocolate squares into small pieces. Transfer to a heat-resistant bowl.
Shake a can of room-temperature coconut milk to distribute the fat equally. Measure 1 ¼ cups. Add to a blender.
Remove the pits from the dates and add them to the blender. Note: If your dates are older and thus dried, heat them in the microwave for a few seconds. Or let them sit in hot water for 10 minutes.
Pulse the coconut milk and dates together, scraping the sides of the blender jar as needed. Continue this process until the mixture is relatively smooth.
Heat coconut date mixture for 1 minute, then pour over chopped chocolate. Let sit for 1-3 minutes, then stir until smooth.
Refrigerate mixture for 4-6 hours or overnight.
Scoop chilled mixture, shape into balls, and place onto a parchment paper-lined pan.
Roll balls in desired toppings like cocoa powder or chopped nuts.
Store truffles in the fridge for up to 5 days or freeze for up to 2 months.
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Notes
Unsweetened chocolate: Opt for high-quality, 100% dark chocolate, available in the baking aisle. Chop for faster melting.
Coconut milk: Use canned coconut milk with at least 12g of fat or more, also known as coconut cream.
Flavorings: Experiment with raspberry, hazelnut, vanilla, coffee, mint, orange extracts, or liquor for variety.
Topping options: Choose from cocoa powder, finely chopped nuts, Himalayan salt, cookie crumbs, sprinkles, or melted chocolate for coating. See post for dipping truffles in chocolate.