These homemade Vegan Truffles are a chocolate lover’s dream. Once the 4-ingredient, buttery smooth chocolate mixture is rolled into balls, the truffles are chilled and rolled in a chocolatey coating. The perfect treat for any special occasion!

a pile of chocolate truffles with one missing a bite.

Whether you’re in the mood to make an easy vegan treat or are a total choc-o-holic, I know that you’re going to fall in love with this easy Vegan Truffles recipe!

These rich and chocolatey little balls are the perfect bite-size treat, making them great for on-the-go snacking or as an addition to a party dessert bar.

You can almost always find chocolate truffles at Christmas parties but I think they’re perfect for any occasion. Make the recipe as-is but customize the decorations for Valentine’s Day, Mother’s Day, Halloween, Thanksgiving, or wherever you choose to serve them.

Add a drizzle of vegan white chocolate or chocolate ganache, or roll them in cocoa powder, sprinkles, dried strawberry powder or shredded coconut to make the truffles completely irresistible!

No time to make a fresh batch of truffles? No worries! You can save yourself some time by preparing a batch weeks or even months in advance. They store so well in the fridge and freezer so you never have to turn up at the party empty-handed.

a pile of chocolate truffles on a piece of wax paper on a blue plate.

Ingredients needed (with substitutions)

  • Vegan chocolate chips – I like using semi-sweet chocolate chips but you can use any kind you have at home or use a chopped chocolate bar instead.
  • Vegan butter – To help the melted chocolate become super smooth instead of stiff and hard to work with.
  • Coconut cream – You should be able to find coconut cream at most major grocery stores or you can refrigerate a can of whole fat coconut milk and skim the cream off the top. I haven’t tried them with anything other than coconut cream, but this vegan heavy cream *might* work okay.
  • Vanilla extract
  • Melting chocolate – More melted chocolate chips or a chocolate bar is needed to coat the finished truffles. You can also simply roll them in quality cocoa powder.
  • Coconut oil – Melting coconut oil along with the chocolate will help the chocolate-covered truffles firm up and set when left to cool.

How to make vegan chocolate truffles

Melt the chocolate chips, vegan butter, and coconut cream together in a double boiler. I don’t have a double boiler, so I just use a medium sized pot with a glass bowl that fits on top. Put some water in the pot, but don’t let it touch the bowl. It should be at a low simmer.

Keep stirring until you have a smooth and silky chocolate mixture. Take the bowl with the chocolate off the heat (using hot pads!) and stir in the vanilla.

melting chocolate chips, butter, and coconut cream on the stove in a double broiler.

Pour the chocolate mixture into a small, shallow baking dish and let it cool slightly before placing it in the fridge to set.

Once the chocolate mixture is easy to work with but not too stiff, use a cookie scoop to portion it into small balls. 

a metal ice cream scoop scooping out a ball of chocolate from a chocolate mixture in a glass dish.

Add each scoop to a parchment-lined baking sheet. Place it in the fridge for 15 minutes so the truffles will be easier to roll.

chocolate balls on a parchment-lined metal baking sheet.

Afterward, roll each ball with your hands to smooth them out. Place them back in the fridge.

rolled chocolate balls on a parchment-lined metal baking sheet.

From here, you can dip the truffles in melted chocolate and add more decorations on top or roll them in the coating of your choice. Once coated, let them chill in the fridge until it’s time to serve!

rows of chocolate truffles covered in melted chocolate on a parchment-lined baking sheet.

Decorating options

Have some fun here and get creative with the decorations! Vegan truffles pair well with all kinds of sweet, salty, or nutty toppings, such as:

  • A melted dark chocolate, vegan chocolate ganache, or white chocolate coating.
  • Or add a thin drizzle of white chocolate or peanut butter over the dark chocolate dunked truffles.
  • For extra nuttiness, coat the truffles in vegan nutella!
  • Top the chocolate-covered truffles with sprinkles, mini vegan chocolate chips, or freeze-dried strawberries, raspberries, or cherries. 
  • Or add chopped pecans, cashews, macadamia nuts, walnuts, peanuts, or almonds on top.
  • Keep it simple by rolling the plain truffles in cocoa powder, instant coffee, coconut flakes, or matcha powder.

Frequently asked questions

  1. How do you store vegan chocolate truffles? Any leftover vegan chocolate balls should be stored in an airtight container in the fridge for up to 2 weeks. 
  2. Are homemade chocolate truffles freezer-friendly? Yes! You can keep these chocolate truffles in the freezer for up to 3 months. When you’re ready to indulge, simply pop a few truffles in the fridge to soften.
  3. Should I serve vegan chocolate balls room temperature or cold? These vegan truffles are best served cold. If they get too warm, they’ll begin to melt and lose their velvety smooth texture.
close up on a chocolate truffle with a bite taken out of it.

Want more easy vegan chocolate treats?

close up on a chocolate truffle with a bite taken out of it.

Vegan Truffles

These homemade Vegan Truffles are a chocolate lover's dream. Once the 4-ingredient, buttery smooth chocolate mixture is rolled into balls, the truffles are chilled and rolled in a chocolatey coating. The perfect treat for any special occasion!
5 stars (5 ratings)


  • 12 ounces vegan chocolate chips (2 cups), or chopped chocolate
  • 3 tablespoons vegan butter
  • 1/2 cup coconut cream*
  • 1 teaspoon pure vanilla extract

Chocolate coating

Other optional coatings

  • cocoa powder, sprinkles, freeze dried berries, instant coffee, shredded coconut, vegan white chocolate or chopped nuts


  • In a double boiler over gently simmering water, add the chocolate, vegan butter and coconut cream. Heat, stirring often, until the chocolate is melted and you have a smooth mixture.
  • Remove from heat and whisk in the vanilla extract.
  • Pour into a small dish (I used a small casserole dish) and let cool for 10 minutes at room temperature.
  • Cover and place in the refrigerator for 1-2 hours. You want it to be easy to work with and not too hard.
  • Line a baking pan with parchment paper and scoop small portions (a small cookie scoop. Place on baking sheet and refrigerate for 15 minutes to make rolling into balls easier.
  • Roll into balls with your hands and return the truffles to the baking sheet. Chill for another 30 minutes, until firm.
  • To dip in chocolate: In a medium bowl, melt the chocolate and coconut oil in the microwave in 30 second intervals, stirring in between, until melted. Dip each truffle in the chocolate, using a fork, tap off some of the excess chocolate and place back onto the baking sheet. Sprinkle with a little coarse sea salt, if desired. Place the baking sheet back in the refrigerator for about 15 minutes until set.
  • To coat instead: Roll in cocoa powder, sprinkles, nuts or finely chopped freeze dried berries. Then place back on the baking sheet.
  • Refrigerate leftover truffles until serving. Keep in an airtight container in the refrigerator for up to 2 weeks. Enjoy!


  1. I used vegan friendly chocolate chips, but you can use a vegan chocolate bar, chopped small. I’d use a 70% chocolate bar. 
  2. Coconut cream comes in a can, usually near the canned coconut milk. If you can only find coconut milk, use full fat and ONLY use the creamy white part (the cream!).
  3. I haven’t tried the truffles with anything other than coconut cream, so I can’t guarantee anything else will work. You could try this vegan heavy cream.
  4. The truffles freezer very well, for up to 2-3 months. Store in an airtight freezer friendly container.


Serving: 1of 20 truffles, Calories: 221kcal, Carbohydrates: 22g, Protein: 3g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Sodium: 14mg, Potassium: 20mg, Fiber: 2g, Sugar: 16g, Vitamin A: 80IU, Vitamin C: 1mg, Calcium: 46mg, Iron: 3mg

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