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Several vegan truffles are in a bowl with more truffles behind them. They're all coated with different toppings, like chopped nuts and coconut.
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Chocolate Vegan Truffles

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.
Course Dessert
Cuisine French
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Resting time 4 hours
Total Time 4 hours 15 minutes
Servings 22 truffles
Calories 96kcal

Ingredients

For the Ganache:

  • 8 ounces Unsweetened chocolate squares (see note)
  • 1 ¼ cups full fat coconut milk (see note)
  • 1 cup Medjool dates (8 - 12 dates, pitted)
  • 1 teaspoon coconut extract (or vanilla)
  • Topping ideas: cocoa powder, finely chopped nuts, shredded coconut, sprinkles. (see note)

Instructions

  • 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.
    Looking down on a blender jar with coconut milk and dates in the bottom.
  • 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.
    A dark milk mixture is being poured over chopped up chocolate in a bowl.
  • Refrigerate mixture for 4-6 hours or overnight.
  • Scoop chilled mixture, shape into balls, and place onto a parchment paper-lined pan.
    Chocolate balls sit on a pan lined with waxed paper. A cookie scoop with bits of chocolate on it sits next to it.
  • 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.

Video

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.

Nutrition

Calories: 96kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Sodium: 4mg | Potassium: 160mg | Fiber: 2g | Sugar: 5g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg