Vegan Dark Chocolate Truffles

Vegan Dark Chocolate Truffles are dairy-free, super rich, not overly sweet, and a dark chocolate taste that is accented by fresh, tart cranberries. These will surely impress not only you, but also your guests.
Course Dessert
Cuisine American
Keyword dairy-free chocolate truffles, easy chocolate truffles, vegan chocolate truffles, vegan dark chocolate truffles
Prep Time 15 minutes
Cook Time 1 minute
Servings 12 -14 truffles
Author Brandi Doming


  • 1 1/2 bars of 3.16 oz 69-70% dark chocolate bar (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
  • 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.


  • It is very important that your ingredients are at room temperature when adding to the melted chocolate or it can cause the chocolate to harden and turn lumpy. Also, 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.


  1. Finely chop your chocolate bar and add to a microwave or heat-safe bowl with the milk. 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 until completely smooth and all the chocolate is completely melted.

  2. Add all of the remaining ingredients, except the cranberries. Whisk or stir until completely smooth.

  3. Place in the fridge for at least 2-4 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.

  4. 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!

  5. 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. Doing a variety makes them look very festive and beautiful on a table.

  6. 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.

Recipe Notes

*Vegan, gluten-free, oil-free, grain-free, soy-free

*Nutrition per serving (2 truffles): 152 calories, 10.4 g fat, 13.76 carbs, 2 g protein, 9.51 g sugars