Vegan Chocolate Truffles
Introduction
The first time I made these Vegan Chocolate Truffles I was craving something rich and cozy on a rainy afternoon. I remember sitting in the kitchen as the warm chocolate smelled like comfort itself, stirring in the creamy coconut until the mixture gleamed. That tiny bowl of ganache felt like a secret indulgence I could share with anyone, whether they ate dairy or not.
These truffles are meaningful to my family because they combine deep chocolate flavor with a soft, melt-in-your-mouth center that still feels wholesome. If you love small-batch sweets, you might also enjoy a different seasonal twist like white chocolate eggnog truffles which I linked here for inspiration and variety.
What Makes It a Must-Try
These truffles are:
• Healthier than many store-bought chocolates because they use simple, whole ingredients.
• Quick to make in one bowl with minimal cleanup.
• Family-approved and easily customized to favorite flavors like espresso, orange, or coconut.
Ingredients You’ll Need
For the Ganache:
- 8 ounces (225 g) vegan dark chocolate, chopped (70% cacao recommended, good quality)
- 1/2 cup (120 ml) full-fat coconut milk (shake can well; use the thick cream part)
- 1 tablespoon maple syrup or agave (optional, for extra sweetness)
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt
For Rolling / Coating:
- 1/2 cup unsweetened cocoa powder (for dusting)
- Optional coatings: shredded coconut, chopped toasted nuts, or sprinkles
Notes: Use high-quality vegan chocolate for best flavor. If coconut is not preferred, see substitutions in the Tips section.
How to make Vegan Chocolate Truffles
Step 1: Prepare chocolate
Place the chopped vegan chocolate in a medium heatproof bowl so it is ready to melt.
Step 2: Heat the coconut milk
In a small saucepan, gently heat the coconut milk over medium until it just begins to steam and tiny bubbles form around the edges, about 2 to 3 minutes. Do not boil. The surface should look slightly glossy.
Step 3: Make the ganache
Pour the hot coconut milk over the chopped chocolate. Let sit 1 minute to soften the chocolate, then stir slowly with a spatula until smooth and glossy. Stir in the maple syrup, vanilla, and a pinch of salt. The ganache should be thick, velvety, and shiny.
Step 4: Chill the ganache
Cover the bowl and refrigerate until firm enough to scoop, about 1 to 2 hours. For a faster option, place the bowl in the freezer and check every 15 minutes until scoopable.
Step 5: Shape the truffles
Using a teaspoon or small cookie scoop, portion the chilled ganache. Roll quickly between your palms to form rounds. If the ganache becomes too soft, chill again briefly. Aim for smooth, even surfaces; your hands warmed briefly help smooth edges.
Step 6: Coat the truffles
Roll truffles in cocoa powder, shredded coconut, or chopped nuts. For a clean cocoa finish, use a fine-mesh sieve to dust each truffle.
Step 7: Final chill and serve
Place finished truffles on a parchment-lined tray and chill 20 to 30 minutes to set. Serve at room temperature for the creamiest bite.
Texture cues: ganache should be shiny and slightly thick before chilling, scoopable but not runny when chilled, and creamy when bitten.
Expert Tips & Ideas
- Use good-quality chocolate for the most intense flavor.
- If you do not like coconut, replace coconut milk with 1/2 cup oat milk plus 2 tablespoons of coconut oil to mimic richness.
- For firmer truffles, add 1 tablespoon of melted cocoa butter or vegan butter to the ganache before chilling.
- Chill the ganache until scooping firmness to avoid sticky hands. If truffles get too soft while rolling, pop them back in the fridge for 10 minutes.
- Flavor variations: add 1/2 teaspoon espresso powder, 1 teaspoon orange zest, or 1/4 teaspoon peppermint extract.
- To make sugar-free or low-sugar truffles, use a zero-calorie liquid sweetener to taste.
- Storage: keep truffles refrigerated in an airtight container for up to 10 days or freeze for up to 3 months. Thaw in the fridge before serving.
Best Ways to Serve
- Pair with a rich coffee, hot cocoa, or a black tea to balance the sweetness.
- Present on a small slate or doily-lined platter with assorted coatings for visual variety.
- Serving size: plan 2 to 3 truffles per person as an after-dinner treat.
- Nutrition note: calories vary by chocolate and coating; approximate per truffle is 80 to 120 calories depending on size.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes. Ganache can be made and chilled up to 3 days ahead, formed and coated when ready to serve.
Q: Can I freeze the truffles?
A: Absolutely. Freeze on a tray until solid, then transfer to an airtight container for up to 3 months. Thaw in the refrigerator.
Q: What can I use instead of coconut milk?
A: Use full-fat oat milk plus 1 tablespoon coconut oil or 2 tablespoons vegan butter to mimic the richness.
Q: How do I prevent the truffles from becoming grainy?
A: Heat the coconut milk gently and stir until fully smooth. Use chocolate with a good cocoa butter content and avoid overheating.
Q: Can I make these nut-free?
A: Yes. Avoid nut-based coatings and use seeds or coconut instead.
Review
These truffles are a revelation. Smooth, deeply chocolatey, and perfectly balanced. I made them for guests and they disappeared within minutes. A simple recipe that feels luxurious.
Conclusion
These Vegan Chocolate Truffles are a small luxury that comes together with very little fuss. They are rich, customizable, and a perfect treat to share with friends and family. If you want to explore another simple take on vegan truffles, check out Chocolate Vegan Truffles (3 Ingredients) – School Night Vegan for a quick, pantry-friendly version. I hope you make these, savor the first bite, and tell me which coating became your favorite.
Vegan Chocolate Truffles
Ingredients
Method
- Place the chopped vegan chocolate in a medium heatproof bowl so it is ready to melt.
- In a small saucepan, gently heat the coconut milk over medium until it just begins to steam and tiny bubbles form around the edges, about 2 to 3 minutes.
- Pour the hot coconut milk over the chopped chocolate. Let sit 1 minute to soften the chocolate, then stir slowly with a spatula until smooth and glossy.
- Stir in the maple syrup, vanilla, and a pinch of salt.
- Cover the bowl and refrigerate until firm enough to scoop, about 1 to 2 hours.
- For a faster option, place the bowl in the freezer and check every 15 minutes until scoopable.
- Using a teaspoon or small cookie scoop, portion the chilled ganache. Roll quickly between your palms to form rounds.
- If the ganache becomes too soft, chill again briefly.
- Roll truffles in cocoa powder, shredded coconut, or chopped nuts.
- For a clean cocoa finish, use a fine-mesh sieve to dust each truffle.
- Place finished truffles on a parchment-lined tray and chill 20 to 30 minutes to set.
- Serve at room temperature for the creamiest bite.
Notes
- One-Pot Macaroni Cheeseburger Soup Recipe - January 13, 2026
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