Chocolate Truffles
These rich, silky vegan chocolate truffles are the perfect bite-sized treat, made with simple ingredients. Whether you’re looking for a romantic dessert or just a little indulgence, these truffles are sure to satisfy your sweet tooth. Easy to customize with your favorite flavors and toppings, you’ll be making these on repeat!
Servings
2 dozen (depending on size)
Ready In:
40 min
Chocolate Truffles
By: Naysha Rivera
Rich, smooth, and dairy-free—these vegan chocolate truffles are the perfect indulgent treat made with simple, wholesome ingredients. Easy to make and even easier to love!
Ingredients
Truffles:
- 16 oz of chocolate chips (2 cups)
- 3 tbsp of vegan butter
- 1/2 cup of coconut cream
- 1 tsp vanilla
Chocolate Coating:
- 2 cups of chocolate chips
- 2 tbsp of coconut oil
Toppings:
- cocoa powder
- coconut flakes
- crushed oreos
- crushed nuts
- peanut butter
Notes:
Toppings: Get creative! You can roll your truffles in anything from cocoa powder to shredded coconut, chopped nuts, or crushed freeze-dried fruit. Use what you have on hand—there are so many possibilities depending on what’s in your pantry.
Crushed Oreos: Crushing Oreos into a fine powder makes an amazing topping. It adds a rich chocolate flavor and a subtle crunch that pairs perfectly with the creamy center.
Nut Butter Centers: For a peanut butter truffle twist, chill small spoonfuls of peanut butter until firm, then roll into balls and place them inside the center of your truffle mixture. You can do the same with almond butter, cashew butter, or any nut/seed butter for a fun surprise inside!
Step by Step Instructions
Truffle Base:
In a saucepan over low heat, melt the 2 cups of chocolate chips, vegan butter, and coconut cream together. Stir continuously until smooth and fully melted. Remove from the heat and stir in the vanilla extract.
Pour the mixture into a shallow dish or bowl and refrigerate for about 1–2 hours, or until firm enough to scoop and roll.
Shape the truffles:
Once firm, use a small scoop or spoon to portion out the truffle mixture and roll into balls. If adding a peanut butter center, roll chilled peanut butter into small balls and press them into the center of each truffle, sealing the chocolate around it. Place the rolled truffles on a parchment-lined tray and freeze for 15–20 minutes.
While the truffles chill, melt the remaining 2 cups of chocolate chips with coconut oil using a double boiler or microwave in 30-second intervals, stirring until smooth.
Dip each chilled truffle into the melted chocolate coating using a fork or dipping tool. Let the excess drip off, then place back on the tray.
Finish truffles:
While the coating is still wet, sprinkle with your toppings of choice—like cocoa powder, coconut flakes, crushed Oreos, or chopped nuts.
Refrigerate the coated truffles for 15–30 minutes, or until the chocolate shell hardens. Store in the fridge for up to 1 week, or freeze for longer storage
