Vegan truffles that are fudgy and velvety, and just 3 ingredients! This easy and versatile recipe can be made for a special dinner or just because you want a healthy chocolate treat.
I discovered chocolate truffles in my 20’s when I was living in St. Paul, MN. There was an amazing mom-and-pop truffle shop in my neighborhood called Just Truffles, and soon after I discovered it, I started making frequent trips there to treat myself. This led me to want to learn how to make truffles myself. So I took several culinary classes on chocolate-making, and soon I was making truffles and other chocolate treats at home!
I still love truffles, but I don’t make them as often as I’d like. A few years ago, I realized that it would be so easy to swap the heavy cream (truffles are made with heavy cream and chocolate) for a non-dairy ingredient to make vegan truffles. I’ve used whipped avocado, but it doesn’t always provide the fudgy texture I want in a truffle. However, using coconut cream gives vegan truffles that silky smoothness with just a slight hint of coconut flavor. Make your favorite flavor combinations and have a truffle party!
Fun Truffle Combination Ideas!
Add different flavorings to your ganache:
Almond extract (1 teaspoon)
Orange zest (1 teaspoon)
Mint extract (1 teaspoon)
1 teaspoon of your favorite liqueur
2 teaspoons raspberry purée
1/2 teaspoon ground cinnamon
Coat your truffles with different ingredients:
Crushed hazelnuts
Crushed pistachios
Finely chopped crystallized ginger
Dusted with ground cinnamon or nutmeg (a little bit goes a long way!)
Crushed almonds
Dipped in dark, milk, or white chocolate
Step-By-Step Instructions
- Using a small saucepan, bring the coconut cream to a gentle simmer (do not boil). Remove from heat.
- Add chocolate chips and leave mixture to sit for around 5 minutes. This will allow chocolate to melt. Pour in vanilla extract and salt, and whisk to combine. Mixture should be smooth.
- Transfer ganache to a bowl and cover with plastic wrap. Chill in the refrigerator for at least 1 hour.
- Pour coconut flakes and cocoa powder (or your preferred garnishes) into two small bowls. Place parchment paper onto a baking sheet.
- Using a small cookie scoop or teaspoon, scoop out ganache and use the palm of your hands to roll into a ball. Roll into coating and place on baking sheet. Repeat with remaining truffles. Place in refrigerator for at least 1 hour to help firm up.
Recipe Notes
Make sure chocolate ganache is firm before rolling into balls. You want ganache that is set but not stiff and hard to roll out. When ganache has firmed up, it should be easy to form into balls.
Because chocolate melts easily in our hands (the melting point of chocolate is lower than our body temperature), I recommend wearing nitrile gloves if you have them on hand. It makes the rolling out process much less messy. Hot tip: I always have a box of gloves in the kitchen. I wear them when making meatballs or pastry, chopping chili peppers, or anytime I don’t want my hands to get covered in something.
It’s not required, but I find it helpful to refrigerate my can of coconut cream for several hours before using, when I want the solids and liquids to separate easily.
Get creative with your flavor combinations; see my list of (above) suggestions to get your creative juices flowing!
Store truffles in the refrigerator for up to one week or in the freezer for up to two months.
Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.
More Chocolate Recipe Ideas!
- Black Bean Chocolate Cookies
- Death By Chocolate Zucchini Bread
- Healthy S’mores Bars (Vegan)
- Brown Butter Chocolate Cookies
- No-Bake Crispy Peanut Butter Balls
Vegan Truffles
Ingredients
- 2/3 cup coconut cream (*just the solids, not the liquid)
- 2 cups vegan dark chocolate chips (60% or higher), or chopped chocolate
- 1 teaspoon vanilla extract
- pinch of salt
- 1/2 cup toasted coconut flakes (garnish)
- 1/2 cup cocoa powder (garnish)
Instructions
- Using a small saucepan, bring the coconut cream to a gentle simmer (do not boil). Remove from heat.
- Add chocolate chips and leave mixture to sit for around 5 minutes. This will allow chocolate to melt. Pour in vanilla extract and salt, and whisk to combine. Mixture should be smooth.
- Transfer ganache to a bowl and cover with plastic wrap. Chill in the refrigerator for at least 1 hour.
- Pour coconut flakes and cocoa powder (or your preferred garnishes) into two small bowls. Place parchment paper onto a baking sheet.
- Using a small cookie scoop or teaspoon, scoop out ganache and use the palm of your hands to roll into a ball. Roll into coating and place on baking sheet. Try to work quickly so chocolate does not melt easily. Repeat with remaining truffles. Place in refrigerator for at least 1 hour to help firm up.
These truffles are so tempting and easy to make. I like that they are vegan. YUM.
Thanks, Deepika! Yes – SO easy to make, and so tasty!
Loved making the ganache with coconut cream! Love these truffles so much, so easy and decadent!
Thanks for leaving a comment, Tawnie! So glad you loved them, too!
These truffles were perfect for bringing to my book club meeting! We have so many dietary restrictions that anything vegan works for our group. There weren’t any left to bring home!
What a great idea, Stephanie! And so glad everyone loved them! 🙂
Oh yum! You can never go wrong with homemade truffles! These look amazing. 🙂
Thanks, Carrie!
Perfect for edible gifts. Will be giving these truffles a try a Christmas!
I agree, Beth! They make much appreciated holiday (or anytime!) gifts!