Vegan Chocolate Truffles
Vegan Chocolate Truffles boast a rich cocoa flavor, smooth texture and only require three ingredients. Perfect treat for any special occasion.
Servings 15 truffles
Calories 127kcal
Cost $5
Equipment
- cookie scoop
Ingredients
- 10 oz or 300 g vegan chocolate or vegan chocolate chips (see notes)
- 8.5 oz or 240 g full-fat coconut milk (the firm part, see notes)
- cocoa powder for dusting, about 1/2 cup
Instructions
Chop Chocolate Into Pieces
- Skip this step if you are using chocolate chips. If you are using chocolate bar, chop it into small pieces using chef's knife or serrated knife.
Melt the Chocolate
- Use a double boiler or a medium-sized pot filled with hot water, placing a glass bowl with chocolate on top to melt the chocolate pieces. Set it on low simmer, and continue stirring until the mixture is smooth, usually taking about 5-7 minutes.
Add Coconut Cream
- To separate coconut milk from the cream, refrigerate canned coconut milk overnight. You would need 8.5oz or 240 g coconut cream, which makes about one cup. Add the cream to the melted chocolate and stir until combined. Let chill and put in the freezer for about 30 min. To make it chill faster, pour it in a shallow baking dish.
Form Balls
- Using a cookie scoop or a tablespoon, portion the mixture into small balls. Place them onto a parchment-lined baking sheet. Place it in the freezer for 10-15 minutes, so they will be easier to roll.
Roll and Dust
- Roll each ball with your hands and then roll them in cocoa powder to coat. Check other decoration ideas in the FAQs. Refrigerate until about to serve. Enjoy!
Video
Notes
1. For vegan chocolate truffles, look for dairy-free dark chocolate or bittersweet chocolate that doesn't contain any milk solids or other animal-derived ingredients. For this recipe I used vegan chocolate with 72% cocoa content.
Some popular choices include: Theo pure dark and Alter Eco classic blackout.
You can also use dairy-free chocolate chips like Lily's dark chocolate baking chips. 2. Depending on the fat content, you might need a second can of coconut milk if one can is not enough. You only need the firm part, not the water. Use a spoon to skim the solidified coconut cream from the top of the can. Use the coconut water for other recipes, like smoothies or soups.
Some popular choices include: Theo pure dark and Alter Eco classic blackout.
You can also use dairy-free chocolate chips like Lily's dark chocolate baking chips. 2. Depending on the fat content, you might need a second can of coconut milk if one can is not enough. You only need the firm part, not the water. Use a spoon to skim the solidified coconut cream from the top of the can. Use the coconut water for other recipes, like smoothies or soups.
3. Vegan truffles pair well with a variety of toppings like cocoa powder, melted dark or white chocolate coating, cacao nibs, chocolate sprinkles, chopped nuts, dried strawberries or raspberries, instant coffee, mini chocolate chips or sea salt.
4.Refrigerate them in the airtight container for up to 2 weeks.
5. You can keep them in the freezer for up to 3 months. Thaw them in the fridge overnight and enjoy!
6. Chocolate truffles are typically enjoyed best at room temperature. Serving them at around 65 to 70°F (18 to 21°C) allows the chocolate to soften slightly, enhancing the creamy and smooth texture. If the truffles have been stored in the refrigerator, let them sit at room temperature for a short time before serving to achieve the desired consistency.
Nutrition
Calories: 127kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 35mg | Fiber: 1g | Sugar: 9g | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 2mg