These vegan chocolate truffles are so easy to make with just 2 ingredients! A deliciously rich and creamy chocolate fudge recipe you will devour. Dairy-free, egg-free, and gluten-free.
Are you a chocoholic? I am and I freely admit it. Let’s just say there’s a stack of baker’s bars in the pantry at all times in case of an emergency. Sometimes you just need a square or two to get you through the day.
Well, if that sounds like you these vegan chocolate truffles are the answer to your dark chocolate prayers.
You won't believe how easy it is to whip up a batch of these creamy, decadent, dairy-free chocolate truffles-and you'll never miss the eggs or butter!
What Is A Truffle?
No, not the mushroom. However, it is named after it because they look eerily similar. The word truffle comes from the Latin word for “lump.” Not joking.
Basically, chocolate truffles are just a thick chocolate ganache that firms up and then is rolled into balls.
But, one bite is all it takes to get you hooked. OK, I can’t stand it. Let’s make some Vegan Chocolate Truffles…NOW!
Ingredients You’ll Need To Make Vegan Chocolate Truffles
You won't believe how easy it is to whip up a batch of these dairy-free chocolate truffles-and you'll never miss the eggs or butter!
- Coconut Milk: light or full-fat coconut milk both work for this recipe. It’s the perfect replacement for the heavy cream used in regular truffles.
- Chocolate: I prefer a really nice vegan dark chocolate that’s at least 72% cacao because it’s fairly bitter and extremely rich. But, if you want something milder you can use vegan chocolate chips like Enjoy Life Mini Chocolate Chips.
- Optional: pure vanilla extract. I could go either way with vanilla in this vegan chocolat truffle recipe. Vanilla is to sweet recipe as salt is to savory. It adds a depth of flavor and brings out all of the other flavor. But, in a recipe as rich and decadent as this one I would consider otpional.
- Toppings: unsweetened cocoa powder or cacao powder, chopped nuts, or melted chocolate.
How To Make Vegan Chocoalte Truffles
These vegan truffles are so freaking easy to make and require just 2 ingredients. The whole process can be summed up like this: heat, pour, melt, stir, chill, and scoop!
Yes, it’s that easy! But, here’s a little more detailed description.
- To a small saucepan add the coconut milk and begin warming over low heat. After about 30-45 seconds, add the non-dairy chocolate chips and vanilla. Stir or whisk frequently until the chocolate is melted and everything is smooth and glossy.
- Pour the chocolate into a mixing bowl and set the bowl in the refrigerator and let it chill for 3 hours. You want it to be fairly solid. Stick a knife in the center to check the center to make sure the chocolate is not wet. If it comes out clean you’re good to go, if there is chocolate on the knife place the bowl back in the fridge.
- Once the mixture is firm remove it from the fridge and line a baking sheet with parchment paper. (OPTIONAL: prepare a dish with cocoa powder if you are planning on tossing the truffles.)
- Using a Tablespoon or Tablespoon-sized cookie scoop, spoon out the chocolate. Quickly, but tenderly, roll the chocolate into balls, and set them on the parchment-lined pan. If you are using the cocoa, gently roll or toss the truffles in the powder, shake off the excess, and then place them on the pan. Repeat until you have used all of the chocolate. This recipe should give you about 16 truffles depending on your scoop size.
- NOTE: if the chocoalte should soften as you are scooping, place it back the fridge for 30-45 minutes and allow it to firm up.
- Serve and enjoy right away! You can also store the truffles in an airtight container and place them in the refrigerator for 2 hours to overnight so they will set and firm up. When you’re ready to serve, remove truffles from the fridge, and let them come to room temperature for 10 minutes.
Pro Tips and Suggestions
- Cookie Scoop: a cookie scoop is perfect and gives you just the right amount of ganache for making the truffles. It also has that handy little trigger that pops the mixture out. If you don’t have acces to one a tablespoon works.
- Garnish & Decorate: sprinkles, chopped nuts like almonds or peanuts, are great for adding texture. Sprinkle with coarse sea salt for the perfect flavor combination of salty and sweet. Drizzle with peanut butter or more chocolate…excellent!
- Be A Gift Giver: these delicious little treats make excellent gifts for that special someone, family member, or friend. They’re also like little rays sunshine when someone’s feeling blue.
- Setting Time: the actual “hands-on” time is very short but the setting up time requires a few hours in order for the recipe to work. So, be patient and plan accordingly.
Storage and Freezing
Leftover vegan chocolate truffles can be placed in an airtight container and stored in the fridge for a week. When you’re ready to enjoy them let them sit out at room temperature for 10 minutes.
You can store these truffles in the freezer for up to 1 month. Place them in the refrigerator overnight to thaw.
More Vegan Chocolate Desserts
- Vegan Chocolate Mug Cake
- Easy Vegan Fudge
- Healthy Avocado Chocolate Pudding
- Vegan Chocolat Ganache
- Raw Chocolate Peanut Butter Cookies
I hope you enjoy these Easy Vegan Chocolate Truffles. Please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!
Easy Vegan Chocolate Truffles (3 Ingredients)
- Total Time3 hours 2 minutes
- Yield16 truffles 1x
- DietVegan
These vegan chocolate truffles are so easy to make with just 2 ingredients! A deliciously rich and creamy chocolate fudge recipe you will devour. Dairy-free, egg-free, and gluten-free.
Ingredients
- 1 ½ cups vegan dark chocolate
- ½ cup light or full-fat coconut milk
- Optional: 1 teaspoon pure vanilla extract
- Toppings: Unsweetened cocoa powder or cacao powder, chopped nuts, melted chocolate
Instructions
- To a small saucepan add the coconut milk and begin warming over low heat. After about 30-45 seconds, add the non-dairy chocolate chips and vanilla. Stir or whisk frequently until the chocolate is melted and everything is smooth and glossy.
- Pour the melted chocolate into a mixing bowl and set the bowl in the refrigerator. Let it chill for 3 hours. You want it to be fairly solid. Stick a knife in the center to check the center to make sure the chocolate is not wet. If it comes out clean you’re good to go, if there is chocolate on the knife place the bowl back in the fridge.
- Once the mixture is firm remove it from the fridge and line a baking sheet with parchment paper. (OPTIONAL: prepare a dish with cocoa powder if you are planning on tossing the truffles.)
- Using a Tablespoon or Tablespoon-sized cookie scoop, spoon out the chocolate. Quickly, but tenderly, roll the chocolate into balls, and set them on the parchment-lined pan. If you are using the cocoa, gently roll or toss the truffles in the powder, shake off the excess, and then place them on the pan. Repeat until you have used all of the chocolate. This recipe should give you about 16 truffles depending on your scoop size.
- NOTE: If the chocolate softens while you are scooping, place it back in the fridge for 30-45 minutes so the chocolate can set up and become firm.
- Serve and enjoy right away! You can also store the truffles in an airtight container and place them in the refrigerator for 2 hours to overnight so they will set and firm up. When you’re ready to serve, remove truffles from the fridge, and let them come to room temperature for 10 minutes.
Equipment
Enjoy Life Semi-Sweet Mini Chocolate Chips
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Buy Now → Notes
Cookie Scoop: a cookie scoop is perfect and gives you just the right amount of ganache for making the truffles. It also has that handy little trigger that pops the mixture out. If you don’t have access to one a tablespoon works.
Garnish & Decorate: sprinkles, chopped nuts like almonds or peanuts, are great for adding texture. Sprinkle with coarse sea salt for the perfect flavor combination of salty and sweet. Drizzle with peanut butter or more chocolate…excellent!
Be A Gift Giver: these delicious little treats make excellent gifts for that special someone, family member, or friend. They’re also like little rays of sunshine when someone’s feeling blue.
Setting Time: the actual “hands-on” time is very short but the setting up time requires a few hours in order for the recipe to work. So, be patient and plan accordingly.
Leftover vegan chocolate truffles can be placed in an airtight container and stored in the fridge for a week. When you’re ready to enjoy them let them sit out at room temperature for 10 minutes.
You can store these truffles in the freezer for up to 1 month. Place them in the refrigerator overnight to thaw.
Nutrition
- Serving Size: 1 truffle
- Calories: 100
- Sugar: 8.5 g
- Sodium: 0.9 mg
- Fat: 5.8 g
- Carbohydrates: 10.9 g
- Fiber: 1.1 g
- Protein: 0.1 g
- Cholesterol: 0 mg
- Prep Time: 3 hours
- Cook Time: 2 mins.
- Category: Vegan Dessert Recipes
- Cuisine: Vegan
Me and my friends love them, I roll them in shredded coconut, there are so good. thanks
I made these yesterday for company. Excellent recipe and so easy to make. I followed the recipe exactly including the vanilla extract. For toppings I used cacao powder, finely chopped orange zest, and confectioners sugar. They were devoured very quickly!!!
Hi Shane, would it work using chopped bakers unsweet chocolate& then adding some sweetener? Would I just add the sweetener to the warm coconut milk?
Also could you pour the melted mixture into candy molds& put in fridge to firm?
Thank u for recipe, anxious to try as I am hooked on those lindor truffles& want something healthier.😇
Hi, Teri! I’ll make this short…YES to everything:)
These vegan chocolate truffles are so easy to make with just 2 ingredients! A deliciously rich and creamy chocolate fudge recipe you will devour. Dairy-free, egg-free, and gluten-free.
Hi Shane…just wondering if you think oat milk can be used instead of coconut milk?
I’ve never tried it. But, my only concern would be the thickness because coconut milk is more like heavy cream. I would try something like my homemade cashew milk. But, if you are trying to avoid the nuts I say go for it. Anything is worth trying at least once:)