Vegan Chocolate Truffles

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My Vegan Chocolate Truffles are irresistibly decadent, with a rich, melt-in-your-mouth texture. I make them with wholesome ingredients like dairy-free chocolate chips, coconut milk, vanilla extract, and a touch of salt and cinnamon. Roll them in your favorite toppings for a luxurious, bite-sized treat!

Prep Time20

Set in fridge10

Total Time30

Course: 30 Minutes or Less, Dessert

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 12kcal

Author: Anjali Shah

Equipment

Food Processor

Ingredients

Truffles:

1 1/2 cups dairy free chocolate chips , melts into about 1 1/4 cups
1/4 cup light coconut milk , room temperature (see note)
1/8-1/4 teaspoon sea salt
1 teaspoon vanilla extract , optional for a hint of vanilla
1/2 teaspoon cinnamon , optional for extra flavor

Optional add ins:

1/2 cup dried cranberries , chopped
1/2 cup cacao nibs
1/2 cup chopped nuts

Optional toppings to roll them in:

cocoa powder
chopped nuts
coconut sugar and cinnamon mix , I mixed 1:1
dried fruit
crushed pretzels
sprinkles

US Customary - Metric

Instructions

Melt chocolate chips in microwave or over stove top until just melted and super smooth, being careful not to burn. It took me about 1 minute and 30 seconds in my microwave, I did it in 15 second increments stirring in between.
Place melted chocolate with all other ingredients, except add ins, into a food processor. Blend until smooth.
Once smooth, put in any add ins and pulse until thoroughly mixed and slightly chopped.
Scoop out spoonfuls to make 1 inch balls and place on a parchment lined baking sheet.
Put in the freezer for about 10 minutes
Take out of the freezer and using your hands, roll into smooth balls.
Coat in topping of choice, if using, a variety is fun for the holidays.
Enjoy!

Notes

My #1 Secret Tip for perfect truffles every single time is to make sure all your ingredients are at room temperature. If anything is too cold, the chocolate will harden too quickly, messing up the smooth, creamy texture - and trust me, you don’t want that.
How To Handle Mix-Ins: I always blend the base ingredients first until smooth, then pulse in any mix-ins just until combined. This keeps the truffles creamy with the perfect texture.

For Softer Truffles: If I want softer, fudgier truffles, I simply add one more tablespoon of coconut milk. This makes them less dense and extra smooth.

How To Give As Gifts: These make excellent gifts! I'll typically wrap a handful up in cute little bags or mini mason jars to share the love.

For Rolling Truffles: Since these truffles are super creamy, rolling them can get messy! I coat my hands in cocoa powder to help absorb moisture and keep things neat.

Cover Your Workspace in Parchment Paper: I always lay down parchment paper before rolling, it’s non-stick and makes cleanup so much easier.

For Even Truffles: To keep my truffles uniform in size, I use a melon baller or teaspoon measuring spoon to scoop out the mixture. This way, they all look perfectly even!

Nutrition