These amazing Vegan White Chocolate Truffles taste just like white chocolate, but are totally dairy-free, vegan, and can be made without coconut!
VEGAN WHITE CHOCOLATE TRUFFLES
I love vegan white chocolate, do you? I love dark chocolate more, but white chocolate is a nice little treat once in a while. Especially a warm mug of Vegan White Hot Chocolate!
Many vegan white chocolate recipes call for coconut milk, shredded coconut or coconut butter. I do like coconut, but we all know coconut can overpower many things, especially a delicate sweet flavor like white chocolate. I don’t want my white chocolate to taste like coconut, but well, to taste like white chocolate, haha!
So, this recipe is the perfect easy vegan white chocolate flavor with the luscious, smooth, creamy texture of a truffle.
INGREDIENTS NEEDED
- Raw cocoa butter: This ingredient is needed and is what is used to make it actual chocolate. We want it to taste like real chocolate. I order these cocoa butter discs off of Amazon. They are very easy to melt and work with.
- Plant-based milk: I used a creamy almond milk.
- Raw cashew butter: It is very important to use a raw cashew butter here for both flavor and texture reasons. Roasted cashew butter will be too strong in flavor. Additionally, roasted is darker in color and they won’t look like traditional white chocolate. Lastly, roasted cashew butter is more oily and sometimes has added oil, which will ruin the truffles and they will not set up properly. I either make my own or order it off of Amazon.
- Agave
- Vanilla extract
- Powdered sugar
- Sea salt
HOW TO MAKE WHITE CHOCOLATE TRUFFLES
Step 1. Melt the cocoa butter with the milk and whisk until smooth.
Step 2. Add the cashew butter, agave, vanilla, powdered sugar, and salt and whisk or blend until completely smooth. There should be no bits of sugar remaining.
Step 3. Chill in the fridge until set and firm all the way through, 3-4 hours.
MORE VEGAN CHOCOLATE TRUFFLES
- Vegan Dark Chocolate Cranberry Truffles
- Amazing Vegan Chocolate Truffles
- White Chocolate Peppermint Truffles
Vegan White Chocolate Truffles (No Coconut!)
Ingredients
- 7 tablespoons (105g) melted food-grade cocoa butter (I use these discs)
- 1/4 cup (60g) creamy cashew milk or lite coconut milk or another creamy milk like oat or soy may work, room temp
- 1/4 cup (64g) raw cashew butter (with no added oil/sugar)
- 2 1/2 tablespoons (50g) agave
- 1/2 teaspoon vanilla extract
- 3 tablespoons (20g) powdered sugar
- 1/8 teaspoon fine salt
Note
- Weighing is super important when melting chocolate, so I highly recommend a scale.
- I use this scale.
Instructions
- Weigh out the raw cocoa butter. This is the best way to make chocolate, to weigh the ingredients, so the texture turns out accurately.
- Without a scale version: You will need to heat the cocoa butter on its own first either over a double boiler or the microwave. Heat 1 minute, stir in between every 30 seconds until almost melted. Whisk until completely smooth. Make sure your other ingredients are not cold or it will cause the cocoa butter to harden bits throughout.
- With a scale version: Add the milk and cocoa butter to a microwave-safe bowl. I do the microwave for 1 minute and then 30 second intervals, stirring in between, and just until about 90% melted. You need to be careful not to overcook or burn the cocoa butter. Alternatively, you can melt it over a double boiler.
- Once the cocoa butter is almost all melted, whisk until it is completely smooth and there are no more floating pieces left.
- Add the room temperature cashew butter, milk (if using the non-scale version), agave, vanilla, powdered sugar and salt and whisk until completely smooth. Blend it in a food processor if needed. It needs to be completely combined or the cocoa butter fat will separate in the fridge. If any bits of cocoa butter seize up, just reheat the mixture for a few seconds.
- Place the bowl in the fridge for 3-4 hours or until completely firm all the way to the center. It should be hard. Leave to sit at room temperature until soft enough to use a cookie scoop to scoop and roll into balls.
- Roll each ball into your desired ingredients. Powdered sugar is the prettiest and most traditional coating, but you could also do chopped nuts, like crushed pistachio nuts for a beautiful color. Store at room temperature and they will retain their perfect truffle texture.
Notes
- CASHEW BUTTER: The purpose of using raw cashew butter instead of other nut butters is for many reasons. Cashew butter is lightest in color, most neutral in flavor and is naturally sweet. Using something like almond butter would not only make it much darker, but would have a strong nutty taste, so it won't really work with another nut butter, except maybe something like macadamia. However, macadamia nuts are stronger in nutty flavor. Also, raw is important as it's only cashews. Roasted has oil added almost always and is much stronger in flavor and color, so it is not recommended.
- MILK: I've tested this both with homemade cashew milk and canned lite coconut milk (Sprouts brand) and both work. Just make sure to use a creamy milk for the best results.
Nutrition
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Girl, your truffles are so beautiful! They’re perfect, delicious little gems that I wish I could pop all of them into my mouth. I’m with you on the commercial white chocolate – blech! I rarely ever eat it and whenever I do, I’m disappointed with how crappy it tastes. I can imagine how much better these taste.
Brandi, these truffles were absolutely amazing! I am a white chocolate fan so I was eager to try them out. These truffles were sweet and full of flavor and the toppings were a great compliment to the flavors in the chocolate. For me, they were a perfect guiltless indulgence.
I’m so thrilled you loved them Monica!! Thank you for the feedback 🙂
Yuuuu…..uuuuummmm! These look absolutely divine. I love all the different coatings on the outside too. They look so beautiful!
Thank you so much Melanie! It made it very exciting to eat them with all the different coatings 🙂
Hahaha you are hilarious!!
Wow, those are incredible Brandi, how delicious. You are really coming up with some beautiful, creative and delicious raw recipes. It takes raw to a whole new level. I can just imagine how wonderful they are.
You are so sweet Suzanne. Thank you! I’m having so much fun and really letting my creativity get all over the place in my kitchen. Don’t let the 7 ingredient short list fool you, these have amazing great depth. I dropped off a package of them to a friend earlier today and she commented specifically on their depth of flavor and how each flavor hits you at different moments. I’ve become a white chocolate fan now, lol! 🙂
These are so adorable!! I want to make them to put on all my holiday cookie plates. Along with pretty much every single other one of your cookie recipes! I love the different textures of the ingredients you rolled the balls in–so cute!
Aww thanks Erika!! They are so flippin easy…like 10 minutes to make the chocolate, let if firm, then roll in topping. SO easy, but such a gourmet touch! 🙂 I have 2 orders for them next week already, lol!
All I can say is OMG! Can you send me a package of these all made up already? (perhaps in the next 15 minutes?)
FYI I seem to get a double hit of your blog each time – It comes through twice for some reason.
You are so funny! Thank you! You mean a blog post to your email? I wonder if that’s because wordpress is still sending a new post along with my current blog…I’ll look into, it thank you for telling me!