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The Best Ever Homemade Chocolate Truffles
These vegan chocolate truffles are SO delicious and perfect for just about any occasion!
They’re so rich and decadent, thanks to creamy coconut milk and nut butter which bring these vegan chocolates to the next level.
Then they are rolled in yummy chocolate sprinkles for even more chocolate flavor!
Dairy Free Truffles With Coconut Milk and Maple Syrup
These truffles are so easy to make, and have such a deep and rich taste compared to other vegan chocolates.
What makes these chocolates amazing is how healthy they are, with subtle flavors of almond, maple and vanilla, all combined with smooth dairy-free chocolate.
I love making these for the holidays, birthdays, or just to have a chocolaty snack available during the week!
These truffles are so amazing on their own, but what I love even more about them is you can add flavors like mint or fruit to suit any occasion.
Add peppermint extract for a chocolate peppermint combo, or some orange or almond extract to give them an even deeper flavor.
You could even add some pureed fruit if you’d like!
For toppings, I loved the chocolate sprinkles (which I also used to top my Vegan Peppermint Patties), but you could also use coconut flakes, nuts, cocoa powder or chocolate chips.
I also found this recipe to make your own adorable little chocolate sprinkles if you want to try it out!
How to Make Vegan Chocolate Truffles
Preparing The Truffle Mixture
Making the base for these vegan chocolate truffles is super simple – you just melt them all together!
Simply add the chocolate chips, nut butter of choice (I like almond but peanut butter is also delicious), coconut milk, espresso powder, salt and maple syrup to a microwave safe bowl.
Heat in 15 second increments, stirring in between so the nut butter does not burn, until smooth and well combined.
If you don’t want to use a microwave, you could also use the double-boiler method by placing a pan with an inch of water over medium heat, and placing the bowl with the truffle ingredients on top.
Heat the water until it boils and the steam will warm up the truffle mixture, just be sure to stir often!
Shaping The Chocolate Truffles
You’ll want to chill the truffle mixture in the freezer for about an hour before shaping it so that it hardens up.
Once it’s ready, I highly recommend using a small cookie scoop with a trigger to shape the truffles into little balls. If you don’t have one you can use an ice cream scoop or a spoon, but it will be harder to shape since you only have a few seconds to do so until it starts to melt in your palms.
Once scooped, use the trigger to release the truffle into your hand, then run it between your palms for a second or two to shape the bottom, and then plop it into a plate filled with sprinkles.
You’ll want to work quickly so they don’t become too soft! The sprinkles also help to contain the truffle and avoid melting.
Coating The Truffles
Toss sprinkles on top and around the truffle, lightly pressing down to flatten them out. Place completed truffles on a plate in the fridge to set again for at least 30 minutes.
Repeat with remaining truffles – you may need to set the bowl back into the fridge if the mixture starts to soften up again.
Lightly squish the sprinkles down so they flatten out, this makes them look so pretty!
Easy Chocolate Truffle Dessert Recipe
The most perfect little truffle bites. I added some cocoa powder and espresso powder to the top to spice them up even more and give a bit more flavor.
I used semi-sweet chocolate chips for this recipe, but you can also use dark if you’d like!
I’ve found that adding a bit of espresso or coffee grounds to my chocolates gives them a MUCH deeper flavor.
If you really like coffee, feel free to add as much grounds as you’d like to these! The amount in the recipe won’t be tasted much but adds so much depth.
I like serving them on wooden boards with some more sprinkles, chocolate chips and cocoa powder for decoration!
This recipe is:
Try these other chocolaty vegan desserts!
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- In a microwave safe bowl (or using the double-boiler method), melt all ingredients except for the chocolate sprinkles, in 15 second increments, stirring in between until smooth.
- Chill this mixture in the freezer for 1 hour to harden.
- Using a small cookie scoop with a trigger remover, scoop out truffle balls, quickly shape into perfect balls in the palm of your hands for a couple seconds, then drop in a place of chocolate sprinkles.*
- Pour sprinkles on top and all around, lightly squishing down. Place truffles on a plate and back in the fridge to set for at least 30 minutes.
- Keep them in the freezer for optimal texture, enjoy!
*If the truffle dough becomes soft, you may need to chill it again to avoid it from sticking too much.