These easy vegan chocolate truffles come together in just a few easy steps with minimal core ingredients.
Easily adapted, you can add a pop of color or flavor to them with pistachio, raspberry, or strawberry powder.
Like my homemade Ferrero rocher, these dairy-free chocolates make the perfect homemade gift for Christmas, Mother's Day, or Valentine's Day.
📖 Recipe Overview
TASTE: Rich and creamy chocolate with a hint of Amaretto.
TEXTURE: Smooth and soft filling and a crisp chocolate outer shell.
LEVEL OF EASE: Super easy to make, you can use a silicone mold or simply mold the truffles using your hands!
BEST SERVED: Anytime you're in the mood for chocolate!
FREE-FROM: Eggless, dairy-free, gluten-free with the option to make them nut-free.
🧾 Ingredients Needed
Here's everything you need to make this easy vegan truffle recipe from scratch:
- Coconut milk. You need full-fat coconut milk from a can to make these dairy-free truffles, the low-fat kind will NOT work as it won't set properly.
- Dark chocolate. Anything from 70%-90% will work depending on your taste. I personally prefer the 70% as it's sweeter but if you want a more bitter chocolate taste you can go with a higher cacao percentage.
- Vegan butter. Creates a silky smooth mouthfeel to the truffle filling that melts in the mouth. If you want to leave it out, you can swap it for extra coconut milk.
- Coffee. You can use espresso beans or espresso powder. This is infused into the coconut milk and enhances the chocolate flavor.
- Amaretto. I use Disarrono, which has a distinctive nutty almost marzipan-like flavor and pairs so well with chocolate. You can use another liquor if you'd prefer to. Whiskey, brandy, or rum would all be amazing too!
- Sea salt. The tiniest amount of salt is added simply to enhance the flavor of the chocolate truffles.
To decorate your truffles you can use vegan white chocolate, raspberry powder or freeze-dried raspberries or strawberries, chopped pistachios, almonds, chopped roasted hazelnuts, flaky sea salt, or gold leaf.
If you want to skip the chocolate coating, you could just thaw the truffles for 30 mins until slightly sticky to the touch, and then roll them in some cocoa.
Raw cacao powder will give a bitter flavor whereas Dutch-processed cocoa powder will give a deep chocolatey flavor!
🥣 How To Make Vegan Truffles
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Essentially, making homemade chocolate truffles from scratch involves 3 simple stages: making a chocolate ganache, setting/shaping the ganache into chocolate balls, and decorating.
- Heat the coconut milk and coffee in a saucepan until gently simmering (but not boiling).
- Sift the heated coconut milk in a heat-resistant bowl with finely chopped chocolate and allow it to sit uncovered for 5 minutes.
- Stir in the vegan butter until melted through and smooth.
- Mix in the liqueur and sea salt until combined.
- Pipe the ganache into a silicone sphere mold pan.
- Freeze the chocolates until solid (about 4 hours).
- Remove the chocolates from the mold and place them on a parchment-lined tray.
- Dip the chocolate balls into a jar of melted chocolate (I recommend using a skewer for this).
- Place the coated chocolate truffle back onto the tray lined with parchment.
- Sprinkle with freeze-dried raspberries, and pistachios, or drizzle with dairy-free white chocolate.
📝 Recipe Tips
Refrigerate the cans of coconut milk overnight and then scoop out the thick part from the top of the can.
To avoid food waste, you can use the leftover liquid from the cans of coconut milk in smoothies, soups, or curries.
Keep the chocolate truffles in the freezer until you are ready to dip them in the chocolate. You can take them out in batches if you live in a warmer climate, as they need to be solid to avoid melting into the chocolate!
Try to coat the vegan truffles in one even layer of melted chocolate, as a second layer of chocolate can make them tough to bite into!
If your melted chocolate is very thick, add a teaspoon of coconut oil to help thin it out for easier coating.
Absolutely! Once the ganache is made, allow it to cool to room temperature for 15 minutes.
Cover and refrigerate the ganache in the mixing bowl for 4 hours or until solid to the touch.
Use a cookie scoop or spoon to scoop out servings and roll them into balls using your hands (I recommend wearing gloves for this!).
Place them on a tray lined with parchment paper and freeze for 2 hours.
I don't recommend keeping these vegan truffles out at room temperature for more than 48 hours.
To get the longest shelf life out of them, store them in a sealed container and refrigerate them for up to 2 weeks. If you prefer a softer filling, take them out of the refrigerator for 1-2 hours before serving.
Absolutely, I would add some pure maple syrup in place of the liquor. You can also add a little rum extract, vanilla, and orange extract to add more flavor.
🍫 More Vegan Chocolate
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- 180 g (¾ cup) chilled full-fat canned coconut milk , (cream from roughly 1x 400ml cans), or coconut cream, *see notes
- 7 g espresso coffee beans, or 1 teaspoon espresso powder, optional
- 150 g (⅘ cup) dark chocolate , minimum 70% cocoa
- 30 g (2 tbsp) vegan butter, *see notes
- 2 tablespoons Amaretto, or vegan baileys, brandy, whiskey, or rum, *see notes
- ¼ teaspoon sea salt
- 250 g (1 ½ cups) dark chocolate, for coating
- Freeze dried raspberries, or raspberry powder, optional
- Freeze dried strawberries, or strawberry powder, optional
- Pistachios, finely chopped, optional
- Gold leaf, optional
- vegan white chocolate, optional, for drizzling
- Prepare: Very finely chop or grate the chocolate and set it aside in a heat-resistant bowl.
- Make the filling: Add the coconut milk to a saucepan along with the espresso beans and powder and place it on medium heat until gently simmering - DO NOT BOIL.
- Sift out the coffee beans if using and pour the heated coconut milk mixture over the chocolate. Allow it to sit for 3 minutes before stirring with a spatula until smooth. If the chocolate has not melted completely, simply heat the mixture on a double-boiler and stir until smooth and melted through.Add in the Amaretto and sea salt and stir until completely smooth and combined.
- Using a mold: Spoon or pipe the chocolate mixture into the cavities of a silicone sphere mold pan. Freeze for a minimum of 4 hours or until solid.
- Making truffles without a mold: Allow the filling to come to room temperature, cover with plastic wrap and refrigerate for 4 hours (or until set). Then (while wearing gloves) scoop out portions with a spoon and roll them into balls. Place them on a tray lined with parchment paper and freeze for 2 hours until solid.
- Melt the coating: Melt the chocolate in a bowl over a double boiler (bain-marie). If your chocolate is very thick, add a teaspoon of coconut oil to help thin it out. Line a baking tray with parchment paper or a silicone mat and set it aside.
- Coat the truffles: Remove the set truffles from the silicone molds just before you're ready to coat them, and place them on the sheet of parchment paper or a silicone mat.
- Insert a cocktail stick or skewer into the bottom side of one of the truffles and dip it into the melted chocolate. Place the coated truffle back on the lined tray and immediately sprinkle with toppings if using (fruit powders or nuts).Because the truffles are frozen, the chocolate will set very quickly - so dip and coat them one by one. Once you have coated them all, place the tray in the freezer for 5 minutes to allow them all to set completely.If desired, you can drizzle some more melted dark or white chocolate over the truffles once they have set.
- Storage: Store in an airtight container in your fridge for up to 2 weeks. Bring them to room temperature for one hour before serving. You can keep them at room temperature for 1-2 days.You can freeze them in an airtight container for up to 3 months, and defrost them at room temperature for a couple of hours before serving.
- Chilled coconut milk: Refrigerate the coconut milk overnight, then only use the thick cream from the top of the cans. You may need more than 1x 400ml can depending on the brand of coconut milk, as they all yield different ratios of cream.
- You can skip the vegan butter and sub it for additional coconut milk if preferred.
- To make them without alcohol, swap the Amaretto for maple syrup. You can also add a teaspoon of vanilla extract, rum essence, or orange extract.
- Take them out of the freezer just before you are ready to coat them, as you don't want them to start thawing out before you get that chocolate coating on them!
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*This recipe was originally published in January 2021. The recipe has since been improved and updated to minimize the ingredients used and simplify the instructions.