These are without a doubt, the best most Amazing Vegan Chocolate Truffles you will make. These are creamy, indulgent, chocolate shop-worthy, gourmet, rich and a for sure crowd-pleaser! Only 6 ingredients, easy to make, gluten-free and no added oil! Perfect for the holidays or gifts and guests!
VEGAN CHOCOLATE TRUFFLES
These are the most amazing vegan chocolate truffles ever. Honestly, they are the best truffles I’ve ever had. I’ve been making vegan truffles over 10 years for my family and guests every year at Christmas. They are always a huge hit and taste so gourmet, people will think you brought them from some fancy chocolate shop. But, they are super easy to make, taking just a few minutes prep time.
What makes these so amazing?
I’ve tried a lot of different vegan chocolate truffles and variations over the years. Through all my experience, without a doubt, the secret to the most luscious, creamy, indulgent chocolate truffle is using dark chocolate. I have a delicious version also in my cookbook that uses semi-sweet chocolate and cocoa powder (to balance the sweetness) and cashew butter as well. Those are also amazing, but nothing beats that deep flavor that only comes from dark chocolate.
This version relies on dark chocolate only and sweetening them with maple syrup. This way, I can control the amount of sweetness that goes into them. Not only do you get that amazing deep dark chocolate flavor, they are perfectly balanced with just enough sweetness. They are neither too bitter or too sweet.
My other secret ingredients are cashew butter and lite coconut milk. Years and years ago I use to make my truffles with almond butter, but the texture was never as smooth as it could be and you could taste the almond butter a bit. The cashew butter takes these to a whole other level of creaminess, richness, smoothness ecstasy. You do not taste coconut milk whatsoever, do not worry.
Even my daughter, who isn’t exactly a dark chocolate fan, rolls her eyes in the back of her head when I make them. Haha. This recipe I’ve had on my blog for a few years now, listed as these Vegan Dark Chocolate Truffles, but that is a recipe I posted years back and included cranberries. I simply made these plain and doubled the recipe for a larger amount, more fitting for a party or gifts.
I’ve given them as gifts many times.
(Only 6 main ingredients needed. Full details and measurements on the recipe card below.)
- 69-70% dark chocolate: Do not use semi-sweet, it needs to be the 69 or 70% at the most for the perfect creaminess and richness that dark chocolate provides. I have tested this with both the HEB brand of dark chocolate baking chips and the Enjoy Life 69% dark chocolate chips. Both work amazing.
- Lite coconut milk: I always use this milk for my truffle recipes, it gives the best creamy texture, leaving no coconut taste behind whatsoever. However, if you are allergic, I would suggest using another creamy milk in it’s place. Keep in mind, I cannot vouch for other milks, having only ever used the coconut here. I advise against lighter milks like almond or rice milk.
- Raw cashew butter: My secret to these truffles, as well as the ones in my cookbook. I use my homemade version. It gives them an extra layer of creaminess that just can’t be achieved from milk and chocolate alone. Not to mention, the added flavor. If you are allergic and need nut-free, I would suggest using sunbutter. It is a similar consistency to cashew butter. DO NOT use almond butter. Almond butter will not give the same smoothness since it has skins and is not as smooth, as well as being way more oily/runny. Please keep in mind sunbutter is a bit stronger in flavor, but should still be okay since the chocolate flavor is so pronounced.
- Pure maple syrup: Just enough to balance out the bitterness of the dark chocolate.
- Vanilla extract
- Cocoa powder: To coat the truffles in for ultimate chocolate decadence. You can also coat some in powdered sugar or coconut sugar for a more sweet truffle. Crushed pistachios is another coating I love on my truffles.
HOW TO MAKE VEGAN CHOCOLATE TRUFFLES
Step 1: Heat the milk and chocolate chips together until melted either in the microwave or a double boiler.
Step 2: Whisk until completely smooth. Add the syrup, cashew butter, vanilla and salt and whisk until smooth.
Step 3: Chill the mixture until solid and firm, overnight is best. Form the mixture into truffles, about 2 dozen, rolling them using your hands. Roll them into cocoa powder or coating of choice. Periodically coat the palms of your hands with cocoa powder (or powdered sugar) to prevent sticking and melting.
Step 4: Store at room temperature.
MORE VEGAN CHOCOLATE DESSERTS
- Vegan Chocolate Fudge Sweet Potato Tart
- Best Vegan Fudgy Brownies
- The Best Vegan Gluten-free Chocolate Muffins
- 4 Ingredient Vegan Chocolate Ice Cream
- Chocolate Coconut Cookies
- Oil-free Double Chocolate Granola
Amazing Vegan Chocolate Truffles
- 270 grams 69-70% dark chocolate chips
- 1/2 cup (120g) canned lite coconut milk, shaken first (see NOTES)
- 1/4 cup (80g) pure maple syrup, room temperature!
- 3 tablespoons (48g) raw cashew butter (see NOTES below!) NO added oil/sugar
- 1 teaspoon (5g) vanilla extract
- 1/8 teaspoon fine sea salt
- Coating options: unsweetened cocoa powder, powered sugar, coconut sugar, chopped nuts
- When making homemade chocolate, accuracy is very important, as this determines whether your chocolate ends up too hard or soft, so I highly recommend weighing all of the ingredients using MY gram weights listed.
- I use this scale.
- To a large shallow microwave or heat-safe bowl, add the chocolate chips and milk only. Either melt over a double boiler or heat in the microwave for 1 minute, stir and then 15-30 more seconds, stirring in between until 90% melted, being careful not to burn. Stir or whisk until completely smooth and all the chocolate is completely melted.
- Add the maple syrup, cashew butter, vanilla extract and salt. Whisk until completely smooth.
- Add the bowl to the fridge to set and firm up 6-8 hours minimum or overnight is preferred and easier to work with.
- After the mixture has firmed up, use a small cookie scoop to roll the mixture into about 2 dozen truffles. Roll them in balls with your hands and roll them into a bowl of cocoa powder to coat evenly, shaking any excess off. Coat your palms with cocoa powder periodically (or powdered sugar if using). This will greatly help to ease with the sticking and melting a bit of the chocolate from the warmth of your hands. If for some reason, due to climate or other, they are too soft, pop them in the freezer just for about 15 minutes. I never have this problem using the weights listed, but just in case. It's natural for truffles to get soft from the warmth of your hands a tiny bit, but they shouldn't be melting and the cocoa powder on the palms trick makes a huge difference.
- As they sit, the first coating will soak a bit into the truffle, so I like to do a 2nd coating. Keep them stored at room temperature for the perfect, smooth texture if eating the same day. Or you can keep them stored in the fridge for longer and just remove about an hour before serving.
- DARK CHOCOLATE: Do not use semi-sweet, it needs to be the 69 or 70% at the most for the perfect creaminess and richness that dark chocolate provides. I have tested this with both the HEB brand of dark chocolate baking chips and the Enjoy Life 69% dark chocolate chips. Both work amazing.
- CASHEW BUTTER & SUB: Make sure you are using raw and not roasted and no added sugar, oil or salt or the texture will be ruined. I use my homemade version. Cashew butter gives these an extra layer of creaminess that just can't be achieved from milk and chocolate alone. Not to mention, the added flavor. If you are allergic, I would suggest using sunbutter. It is a similar consistency to cashew butter. Make sure you are using a sunbutter with no added oil and only added sugar/salt. Since sunbutter is much more bitter, the added sugar they add is fine to balance it out since cashew butter is naturally sweet. But it needs to not have oil listed as an ingredient or the truffles will end up too soft. I use the Sunbutter brand, this version when I use it in recipes, but please note I have NOT tested these truffles with them, this is just my best suggestion. If the one you use also has added salt, omit the salt called for above. DO NOT use almond butter. Almond butter will not give the same smoothness since it has skins and is not as smooth, as well as being way more oily/runny. Please keep in mind sunbutter is a bit stronger in flavor, but should still be okay since the chocolate flavor is so pronounced.
- COCONUT MILK: It gives the best creamy texture, leaving no coconut taste behind whatsoever. Make sure to use a good brand only containing coconut, water and/or gum. No added fillers or additional ingredients. Do not use the Polar brand. If you are allergic, I would suggest using another creamy milk in it's place. Keep in mind, I cannot vouch for other milks, having only ever used the coconut here. I advise against lighter milks like almond or rice milk.
The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.