Vegan Chocolate Truffles

36 truffles
35 min

These Vegan Chocolate Truffles are so decadent they will melt in your mouth! Rolled in cocoa powder and toasted coconut for even more flavor. These are so rich you won’t even know they are vegan. If you are looking for a simple dessert that is sure to impress this is the truffle recipe you have been looking for!

Ingredients for Vegan Chocolate Truffles


  • Coconut Cream- only the solids will be used. The liquid in the can is coconut water. That can either be disposed of or saved for another recipe. You can also chill it and drink it!
  • Semi-Sweet Chocolate Chips- make sure to find vegan chocolate chips for this recipe. A dark chocolate can also be used. We used Trader Joe’s Semi-Sweet Chocolate Chips.
  • Cocoa powder- a good quality cocoa powder should be used since you will taste a lot of it in the first bite.
  • Shredded Sweetened Coconut- this coconut will be toasted and used to roll the truffles in.


How to Make Vegan Chocolate Truffles


Making Vegan Chocolate Truffles is not a difficult process but it is a little time consuming. It is definitely worth it though, I promise! To start, in a medium mixing bowl, combine the solids only from the coconut cream and the semi sweet chocolate chips. Microwave in 30 second intervals until it is smooth. Stir with a whisk in between microwaving. This should take a total of 90-120 seconds.

Once smooth, cover the surface of the mixture with plastic wrap and refrigerate until solid (about 4 hours or overnight). Before scooping the truffles, toast the coconut in the oven at 350 degrees for 3-5 minutes or until desired color. Let coconut cool and break it up with your fingers.

Coconut cream and chocolate chips together in a bowl ready to go in the microwave.
Chocolate chips and coconut cream melted together and smooth.

Once chocolate mixture is solid use a scoop or melon baller to scoop truffles into small balls. Return balls to refrigerator for 10 minutes. While in the refrigerator fill 2 separate bowls with coconut and cocoa powder.

Bring scooped chocolate mixture out of the refrigerator and roll into smooth balls then roll in toppings. Roll half of the truffles in cocoa powder and the other half in toasted coconut. Place in a container to store them in the refrigerator. Truffles can be stored in the refrigerator for up to 2 weeks. I would not recommend storing these at room temperature.

Chocolate truffles scooped. Ready to return to the refrigerator before rolling in toppings.
Rolling truffles in cocoa powder.
Frequently Asked Questions


Are truffles vegan?

Most chocolate truffles are not vegan unless specified since they are usually made with heavy cream. This recipe is completely vegan as there is no dairy in it. Coconut cream has been used in place of heavy cream.

Are vegan chocolate truffles gluten free?

Yes! These truffles are gluten free as written in the recipe. If you decide to try any other toppings be sure they are gluten free.

What else can I use to roll the truffles in?

Aside from the cocoa powder and toasted coconut used for this recipe, truffles can be rolled in powdered sugar, sprinkles, chopped nuts or powdered dried fruits.

For a behind the scenes look at Return to the Kitchen, be sure to follow us on Instagram, Facebook, YouTube and Pinterest! Also, if you make this recipe or any of our recipes be sure to tag us @returntothekitchen!

Looking for more vegan recipes? Try our Homemade Vegan Cashew Pesto, Gluten-Free Vegan Chocolate Chip Banana Bread, Healthy Vegan White Bean Stew, Vegan 7 Layer Mexican Dip, Vegan Gluten-Free Chocolate Dipped Shortbread Cookies, Vegan Pumpkin Cashew Alfredo Sauce, Chocolate Sunbutter Cups, Homemade Vegan Salted Hot Chocolate and Easy Vegan Pumpkin Pecan and Oatmeal Cookies.

Recipe details
  • 36  truffles
  • Prep time: 30 Minutes Cook time: 5 Minutes Total time: 35 min
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Ingredients

  • 1 13 oz can coconut cream, liquid drained
  • 12 oz dairy free semi-sweet chocolate chips
  • 1/3 cup cocoa powder
  • 1/3 cup shredded sweetened coconut
Instructions

In a medium mixing bowl, combine the solids only from the coconut cream and the semi sweet chocolate chips.
Microwave in 30 second intervals until it is smooth. Stir with a whisk in between microwaving. This should take a total of 90-120 seconds.
Once smooth, cover the surface of the mixture with plastic wrap and refrigerate until solid (about 4 hours or overnight).
Before scooping the truffles, toast the coconut in the oven at 350 degrees for 3-5 minutes or until desired color. Let coconut cool and break it up with your fingers.
Once chocolate mixture is solid use a scoop or melon baller to scoop truffles into small balls.
Return balls to refrigerator for 10 minutes. While in the refrigerator fill 2 separate bowls with coconut and cocoa powder.
Bring scooped chocolate mixture out of the refrigerator and roll into smooth balls then roll in toppings. Roll half of the truffles in cocoa powder and the other half in toasted coconut.
Place in a container to store them in the refrigerator. Truffles can be stored in the refrigerator for up to 2 weeks.
Tips
  • Other toppings be used such as sprinkles, powdered sugar, etc.
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