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.
- 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.
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.
- 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