This vegan chocolate truffle recipe is a rich and indulgent treat made with coconut milk and dark chocolate. The coconut milk adds a creamy texture and a subtle flavor, while the dark chocolate makes for a deeply-flavored treat. Roll these decadent chocolate bites in any kind of coating including cocoa, sprinkles, nuts and more.
3-Ingredient Vegan Truffles
Our vegan truffles are just as silky smooth and decadent as traditional chocolate truffles just without the dairy. Plus, since we use full fat coconut milk in place of cream, they also have a bit more flavor than most chocolate truffle recipes. This recipe requires just dark chocolate, coconut milk, and corn syrup. Other than that, feel free to play around with extracts, coatings and flavorings!
- Dark Chocolate: We’re fans of dark chocolate truffles so we recommend using a dark chocolate that’s at least 72% cocao. If you love dark chocolate, use darker! If you prefer something a bit sweeter, use semi-sweet chocolate bars. Seek out pure chocolate bars sold in the baking aisle (usually sold as 4-ounce bars). Do not use chocolate chips or chunks for this.
- Coconut Milk: Full-fat canned coconut milk is essential for this recipe! It’s key to creating luscious and rich truffles without dairy. Use leftover coconut milk in our Healthy Banana Milkshake, Healthy French Toast, Baked Irish Oatmeal, Tofu Tikka Masala, or Vegan Carrot Soup.
- Corn Syrup: We find that just a tablespoon of corn syrup adds a really nice texture to these vegan truffles. You can skip this, but we really think their texture benefits from it.
- Flavorings: Boost the flavor of these truffles with extract, liqueur, spices and different coatings/toppings. We like a combination of orange extract, vanilla bean paste and salt.
How to Make Vegan Chocolate Truffles
To make dark chocolate truffles that are just as decadent, smooth and silky you must turn to canned coconut milk. It works wonders in place of the commonly used heavy cream.
- Finely chop the chocolate and add it to a glass or metal bowl.
- Heat the coconut milk in the microwave until simmering.
- Pour the hot milk over the chocolate.
- Let the chocolate mixture rest for 5 minutes (do not stir it before the 5 minutes are up!)
- Stir the mixture to combine then stir in the corn syrup (and any desired flavorings).
- Chill the chocolate ganache for 1 hour at room temperature followed by about 30 minutes in the refrigerator.
- Scoop and roll the chocolate into balls. Then coat in desired toppings.
Decorating and Coating Options
Keep it traditional by rolling the dairy-free truffles in cocoa powder. Or make it a bit more fancy with grated chocolate, sprinkles, pearl sugar, toasted and chopped nuts, crushed peppermint candies and more.
Since these homemade chocolate truffles are made with coconut, consider coating these truffles in toasted, shredded coconut.
- Room temperature: Chocolate truffles can be stored at room temperature for up to 4 days.
- Refrigerator: Store chocolate truffles in a glass container with a tight fitting lid for up to 2 weeks. We do not recommend freezing chocolate truffles.
Test Kitchen Tips
- If your chocolate didn’t melt from the warm cream, you can place the heatproof bowl over a saucepan of 1-inch boiling water (double boiler). Heat just until the chocolate has melted.
- The chocolate ganache is too firm to scoop: let the ganache sit out at room temperature for 10 minutes or so and that should make it easier to scoop.
- The truffles aren’t holding together: start mashing or massaging the truffle between your hands. This should warm the ganache and help it stick together.
- Toppings won’t stick to the truffles: roll a truffle between your hands to warm them up, then immediately roll it through your desired coating.
- The ganache is too sticky and coating my hands: first and foremost, let the ganache chill in the refrigerator a bit longer. You can also coat your hands in cocoa powder prior to rolling which should help keep the chocolate from sticking to your hands.
How to Make Boozy Vegan Truffles
For a boozy, chocolatey bite, add a tablespoon of liqueur such as peppermint Schnapps, Kahlúa, Baileys, Orange liqueur or Frangelico liqueur to the chocolate ganache.
You can also make red wine truffles by reducing ½ cup fruity red wine down to 2 tablespoons. Mix the reduced red wine into the coconut milk before pouring it over the chocolate.
How to Serve Vegan Truffles
We recommend eating these vegan truffles at room temperature, so be sure to pull them out of the fridge a few minutes before enjoying.
Here are a few suggestions on how to serve chocolate truffles:
- As a Dessert: Serve truffles on their own as a decadent after-dinner treat. Place them on a platter or in a bowl for guests to choose from.
- As a Gift: Wrap truffles in decorative packaging, such as cellophane bags tied with ribbon, and give as a gift to friends and family.
- With Coffee: Serve truffles alongside coffee or espresso drinks for a delicious pick-me-up.
- Pair with a cocktail: Pair truffles with a port wine or a whiskey-based cocktail.
Regardless of how you choose to serve them, chocolate truffles are sure to be a crowd-pleaser.
What are Chocolate Truffles Anyway?
At their most basic, chocolate truffles are essentially small balls of chocolate ganache made from chocolate and cream. They are a decadent chocolate treat usually coated in cocoa, sprinkles and nuts.
We recommend serving them at room temperature—when they have a chance to warm up they become very smooth and melt-in-your-mouth.
We don’t recommend storing chocolate truffles in the freezer. They’re best stored in an airtight container in the refrigerator for up to 2 weeks.
The best chocolate is one you enjoy! We like to grab the large dark chocolate bars from Trader Joe’s, but we also love Ghirardelli.
Vegan Truffles Recipe
- 10 ounces dark chocolate (at least 72% cacao), chopped*
- ⅔ cup (155g) full-fat canned coconut milk
- 1 tablespoon corn syrup
- 1 tablespoon vanilla bean paste, optional
- 1 teaspoon pure orange extract, optional
- Pinch kosher salt
- Good quality unsweetened cocoa powder, option
- Cocoa powder
- Toasted and chopped nuts
- Place chocolate in a glass or metal bowl, set aside.
- In a glass measuring cup, microwave coconut milk on high until simmering, 1–1 ½ minutes.
- Pour hot coconut milk over chocolate, cover with plastic wrap and let sit 5 minutes.
- Add corn syrup, vanilla bean paste, extract, and salt; gently stir ganache until smooth and completely incorporated.
- Transfer ganache to an 8-inch square baking dish, and spread into an even layer. Let sit at room temperature for 1 hour, then cover and refrigerate until firm and scoopable, about 30 minutes
- Line a baking sheet with parchment paper. Scoop ganache by #40 scoop (or 1 ½ tablespoon measure), gently roll into a ball between palms, and transfer to prepared sheet. Repeat until all of ganache is used.
- Roll truffles in desired coating(s), then transfer to an airtight container and store in refrigerator.
- Remove truffles from refrigerator at least 10 minutes prior to serving.
More Chocolate Desserts to Try
For another vegan chocolate treat try our Healthy Dark Chocolate Bark. You’ve also gotta try our Dark Chocolate Olive Oil Brownies. They are insane! Or Drizzle melted chocolate over homemade sea salt caramels.
And don’t forget about cookies! Try our Chocolate Snickerdoodles, Chocolate Chip Walnut Cookies, Chocolate Chip Tahini Cookies, and our Chocolate Peppermint Cookies.
Everything about these sound delicious! Great photos, too!
Thanks Liz! 🙂
Wonderful recipe.I like this and I think this is very delicious. I am going to make this recipe for my family and husband Thanks for sharing
hey, is there something you could use instead of vanilla bean paste? thanks x
Hi Chelsea! I recommend adding just 3/4 teaspoon pure vanilla extract instead! It can be added at the same time as the orange extract.