These luscious and rich truffles feature a smooth chocolate ganache center smothered in dark chocolate. These truffles make the perfect holiday (or anytime) treat or edible gift!
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Ingredients Needed to Make This Recipe
- Vegan dark chocolate. Chop chocolate into chunks. This is the brand I use.
- Light coconut milk. You can also use full fat coconut milk. You may need to add a couple tablespoons more if using the full fat version.
- Vanilla extract. Use a good quality vanilla for this recipe to get the best flavor.
- Optional toppings: vegan dark chocolate melted with coconut oil and chopped toasted walnuts/hazelnuts or sprinkles
How to Make These Truffles
Heat vegan chocolate and coconut milk in the microwave for about a minute, stirring every 20 seconds until melted and smooth.
Add vanilla extract and stir to combine. Refrigerate uncovered for two hours, until almost solid but scoopable. Add additional refrigeration time if needed if the center is not set after 2 hours.
Once the chocolate is set, scoop tablespoons of chocolate mixture into palms and roll into balls. You should end up with 16 balls. Arrange truffles on a large baking sheet.
If desired, drizzle or spoon chocolate melted with coconut oil over the top of truffles and immediately sprinkle with chopped nuts or sprinkles. Refrigerate for 30 mins to allow chocolate coating to harden and enjoy!
These truffles can be stored in the refrigerator or at room temperature in a cool, dry environment for up to 3 days. Allow them to come to room temperature if stored in the fridge before enjoying.
Storing These Truffles
These truffles can be stored at room temperature in a zip-top bag for up to five days.
You may wrap these truffles tightly in plastic wrap and place them in a freezer bag to store in the freezer for up to three months.
Can I Make These Into Traditional Truffles Instead of Vegan?
If you are not vegan and would like to make a traditional truffle, simply use any dark chocolate you prefer and swap out the coconut milk for half and half in this recipe. The protein powder is also an optional ingredient and may be omitted if you prefer. Use a little less milk if omitting the protein powder to achieve the perfect texture.
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📖 Recipe
Vegan Dark Chocolate Truffles
Ingredients
- 9 oz vegan dark chocolate chopped
- ½ cup light coconut milk*
- ½ teaspoon vanilla extract
- Optional toppings: vegan dark chocolate melted with coconut oil and chopped toasted walnuts/hazelnuts or sprinkles
Instructions
- Heat chocolate and coconut milk in the microwave for about a minute, stirring every 20 seconds until melted and smooth.
- Add vanilla extract and stir to combine. Refrigerate uncovered for two hours, until almost solid but scoopable. Add additional refrigeration time if needed if the center is not set after two hours.
- Once chocolate is set, scoop tablespoons of chocolate mixture into palms and roll into balls. You should end up with 16 balls. Arrange truffles on a large baking sheet. If desired, drizzle or spoon chocolate melted with coconut oil over top of truffles and immediately sprinkle with chopped nuts or sprinkles. Refrigerate for 30 mins to allow chocolate coating to harden and enjoy!
Notes
- *you can also use full-fat coconut milk, you may need a couple of tablespoons less
- These truffles can be stored in the refrigerator or at room temperature in a cool, dry environment for up to 3 days. Allow the truffles to come to room temperature if stored in the fridge before enjoying.
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