Vegan Dark Chocolate Truffles are just 7 ingredients, dairy-free, super rich, not overly sweet, and a dark chocolate taste that is accented by fresh, tart cranberries.
VEGAN DARK CHOCOLATE TRUFFLES
It’s a winter wonderland over here. Snowing like crazy and totally freezing. Ok, not really, I totally lied. I’m in Texas and there is no snow. However, that didn’t stop me from creating the illusion of a cold, winter holiday photo shoot. It may not be snowing or freezing outside, but it felt like it with this recipe and photo shoot.
I love dark chocolate truffles so much. The flavor is so intensely, rich but not bitter. You can make them plain or add the cranberry in the center for a tart burst. If you are a white chocolate fan, then you must try my Vegan White Chocolate Truffles!
May I be bold? These dairy-free chocolate truffles are freaking amazing. You might just agree too, that is if you love the rich, deep, luscious flavor of dark chocolate. I much, much prefer dark chocolate over the overly sweet milky type of chocolate.
Truffles are rich, so I thought the contrast of a fresh, tart cranberry stuffed inside the luscious dark chocolate would be amazing. Then by adding a touch of espresso, it further drives home that rich, dark chocolate flavor. Oh my word.
I make these vegan dark chocolate truffles every year for Christmas and they are always such a hit with everybody.
MY SECRET TO THE CREAMIEST TRUFFLES
A combo of lite coconut milk and cashew butter makes them so creamy and the perfect truffle texture. Last year when I made truffles for a party, I used almond butter in combo with the chocolate. They were delicious and a hit at the party, but the almond butter tended to make them not quite as smooth as a truly indulgent truffle. So, this time I decided to add cashew butter and coconut milk and oh boy.
INGREDIENTS TO MAKE VEGAN DARK CHOCOLATE TRUFFLES
- 69-71% vegan dark chocolate
- canned lite coconut milk
- maple syrup
- raw cashew butter (I make my own here because you want it raw and without any added oil/salt/sugar)
- espresso powder or instant coffee
- vanilla extract
- cranberries (omit if you aren’t a fan)
COATINGS FOR TRUFFLES
- powdered sugar
- coconut sugar
- cocoa powder
- nuts of choice (I love crushed pistachios!)
HOW TO MAKE VEGAN DARK CHOCOLATE TRUFFLES
First, you will need to melt the chocolate with the coconut milk. Whisk until completely smooth and all of the chocolate is melted.
Add the remaining ingredients, except the cranberries and whisk really well until completely smooth.
Place in the fridge to chill. Once the chocolate is firm and set, roll into balls and add desired coatings. I used powdered sugar, coconut sugar and crushed pistachios for variety.
MORE VEGAN CHOCOLATE RECIPES
- Grain-free Chocolate Coconut Cookies
- Vegan Fudgy Zucchini Brownies
- Vegan Thin Mints
- Vegan Chocolate Cupcakes
- Vegan Chocolate Crepes
- Vegan Chocolate Waffles
- Vegan Hot Chocolate
- Best Vegan Fudge Brownies
- Fudgy Vegan Low-Fat Brownies
Vegan Dark Chocolate Truffles
- 1 1/2 bars of 3.16 oz 69-70% dark chocolate bar (OR measure 135g. Make sure to use a good quality chocolate that you love the flavor, since this will affect the final flavor.)
- 1/4 cup (60g) lite coconut milk, room temp or slightly warm (can shaken well before measuring)
- 1/16 fine sea salt
- 2 tablespoons maple syrup, room temperature
- 1 1/2 tablespoons raw cashew butter, room temperature (use sunbutter for nut-free)
- 1/4 teaspoon finely ground espresso powder
- 1/2 teaspoon vanilla extract
- 12-14 fresh cranberries (or you can use blueberries or cherries, or just LEAVE OUT)
- Coating options: Cocoa powder, powdered sugar, nuts, etc.
- Make sure to weigh the chocolate or use the correct size bars for accurate results. Too much chocolate or not enough will alter the perfect smooth truffle texture.
- I use this scale.
- Finely chop your chocolate bar or use 69-70% dark chocolate chips. Add them with the milk only to a large microwave or heat-safe bowl. Either melt over a double boiler or heat in the microwave for 30 seconds, then 15 seconds and stirring in between until almost all melted, being careful not to burn. Stir or whisk until completely smooth and all the chocolate is completely melted.
- Add all of the remaining ingredients, except the cranberries. Whisk or stir until completely smooth.
- Place in the fridge for at least 6-8 hours or more until it is completely firm and solid. Or even better, make the chocolate the day before you want to make the truffles, so they have all night to set.
- If you want plain dark chocolate, which I often do, just omit the cranberries, After it is completely chilled and set, using a melon scoop or small cookie scoop to form balls in your hands and press an indention with your finger into the center. Add a cranberry and form the chocolate around it, pressing it together. It's best to choose the smallest of the cranberries. If you don't like cranberries or just want all dark chocolate, then they are fabulous that way too!
- Roll into your preferred coatings. I did some in cocoa powder (my favorite because it's extra chocolatey!), some in powdered sugar and some in crushed pistachios. As they sit, the first coating will soak a bit into the truffle, so you can do a 2nd coating if you like. Doing a variety makes them look very festive and beautiful on a table.
- Keep them stored at room temperature for the perfect, smooth texture. This makes 12-14 truffles, so if you are serving a large party, then double the recipe.
- NUT-FREE: Use sunbutter for nut-free.
- MILK SUB: If you don't want to use coconut milk, make sure to use another really creamy milk like oat milk or else the truffles will be less rich and maybe too soft.