These Vegan Chocolate Truffles are dangerously delicious, rich, and decadent. They’re dairy-free, and you only need two ingredients! They are the perfect make-ahead dessert to make for guests.
It costs $4.21 to make twenty-five truffles. That works out to be about $0.17 per truffle!
For another delicious truffle variation, I recommend trying my Chocolate Truffle Recipe with Coconut and Pecans.
These truffles are ridiculously soft and fudgy. Again, a real sophisticated dessert to serve to guests. They will never know you only used two ingredients and no heavy cream. ♡
They use simple ingredients and are a fun and healthier option for a dessert. The truffles are perfectly sweet, rich, creamy, and irresistible.
This recipe for Vegan Chocolate Truffles is perfect for keeping the fridge to snack on throughout the week, wrapping up in special packaging for a gift, or serving at a family gathering at your house.
Ingredients to make vegan chocolate truffles
|Sweetened condensed coconut milk||This key ingredient will add velvetiness and sweetness.|
|Cocoa powder||It will add the chocolate flavor.|
|Flake salt||Optional, but will help to provide a nice balance of salty-sweet.|
Ingredients and Cost Breakdown
RECIPE COST: $4.21
PRICE PER SERVING: $0.17
- 1 can sweetened condensed coconut milk – $1.23
- 2 cups cocoa powder – $2.98
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- First, using a large mixing bowl, add the sweetened condensed coconut milk.
- Next, sift in the cocoa powder, ½ cup at a time.
- Mix until it is well combined. Then cover the bowl and let it chill in the fridge for at least two hours.
- Then, scoop ½ tablespoon and roll it into a ball and sprinkle with flake salt (optional) and a dusting of cocoa powder.
- Finally, place all the truffles in the fridge until ready to serve.
***For complete instructions, see the recipe card below!
- If you want to keep these vegan, then there is no substitution for sweetened condensed coconut milk, sorry.
- The truffles that I don’t roll in cocoa powder, I like to prinkle those with flaked sea salt.
Serve: Keep the truffles in the fridge until you are ready to serve them.
Store: You can keep the truffles in an airtight container for 1 month in the refrigerator.
Freeze: Place the truffles in a single layer separated by layers of parchment paper in a freezer-safe container and freeze for 6 months.
Defrost: Defrost at room temperature for about two hours or overnight in the refrigerator before serving. You may need to re-roll them in cocoa powder.
Despite their name, chocolate truffles do not contain any truffles in them. Instead, they get their name because they look like truffle mushrooms.
Yes, these vegan chocolate truffles are gluten-free.
The following are some of my favorite vegan coatings: flake sea salt, good quality cocoa powder, chopped and toasted nuts like hazelnuts, almonds, pecans, and pine nuts. Make sure the nuts are toasted, because they add SO much flavor!
Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.
Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!
Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡
More Gluten-Free Dessets
- Easy 6-Ingredient Almond Joy Chia Pudding
- Chocolate Truffle Recipe with Coconut and Pecans
- Almond Flour Chocolate Chip Cookies
- Banana Chocolate Chip Cookies
- Sweet Potato Cookies
Now let’s make some decadent vegan chocolate truffles!
- 1 can of sweetened condensed coconut milk that’s 3/4 cup plus 2 tbsp
- 2 cups cocoa powder plus additional for coating the truffles
- Flake salt optional
- In a large mixing bowl, add the sweetened condensed coconut milk.
- Sift in the cocoa powder, about 1/2 cup at a time. Mix well until the cocoa fully emerges into the condensed coconut milk. In the beginning, the cocoa powder wants to resist mixing in. Keep stirring, it will fully mix in! A densely thick mixture should be the final result.
- When ready, cover the bowl and place it into the fridge for a minimum of two hours or even up to 3 days.
- Once chilled, grab the chocolate and roll about 1/2 tablespoon or so into your palms and roll it into a ball. Lastly, sprinkle each truffle with flake salt right before giving it a dusting of cocoa powder.
- Once all the truffles are fully coated with cocoa powder, place them back into the fridge until ready to serve to guests.