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!
Servings: 20 truffles
Calories: 221kcal
Ingredients
- 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
- 2 cups vegan chocolate chips
- 2 tablespoons refined coconut oil
Other optional coatings
- cocoa powder, sprinkles, freeze dried berries, instant coffee, shredded coconut, vegan white chocolate or chopped nuts
Instructions
- 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!
Video
Notes
- I used vegan friendly chocolate chips, but you can use a vegan chocolate bar, chopped small. I'd use a 70% chocolate bar.
- 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!).
- 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.
- The truffles freezer very well, for up to 2-3 months. Store in an airtight freezer friendly container.
Nutrition
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