Looking for a last minute gift? These homemade vegan chocolate truffles will WOW that special someone. They’re gluten-free, dairy-free and can be made with just two ingredients!
What!? Do Vegans Eat Truffles?
When I made my first ever batch of truffles for this blog, I shared them with my family and friends.
A lot of them asked me, how can vegans eat truffles?
Vegan truffles have two main ingredients: dark chocolate and coconut milk. No need for dairy here!
The rest is up to you- there are so many ways to decorate them!
How To Make Vegan Chocolate Truffles
To make your very own easy vegan chocolate truffles, you need to start by melting some semi-sweet dark chocolate. I like Tesco classic dark chocolate because of the high cocoa content, which makes for creamier truffles.
Take the chocolate off the heat and warm the coconut milk in a separate pot.
Once you can see little bubbles forming at the sides, you can pour it on top of the melted chocolate.
Don’t mix it in straight away! I’ve found the consistency is better if you let it sit on top of the chocolate for a few minutes first.
After 2 or 3 minutes, mix the chocolate and coconut milk together to form a thick, sticky paste, as pictured below.
Spoon the truffle mixture into a lined bowl or tub and refrigerate for 45 minutes. The mixture should now be firm but malleable.
Scoop the mixture, 1 tablespoon at a time, and roll into small balls. You should end up with 12-15 truffles.
I even made a few love heart shaped truffles using a cookie cutter!
Once you’ve rolled or shaped your truffles, you can eat them as is, which would make them a low sugar, lower carb dessert.
But if you fancy going all out-it’s time to decorate!
What I used to decorate these vegan chocolate truffles
I used a combo of white and dark chocolate to coat the truffles, then sprinkled a variety of vegan-friendly cake decorations on top.
To make the pink truffle coating, I simply melted some white chocolate and added 1 teaspoon of beetroot juice (don’t worry, you won’t taste it) and 2 teaspoons of coconut oil.
I used beetroot juice as most artificial red food colouring contains ingredients derived from beetles. And I used coconut oil to keep the chocolate runny and smooth.
You might need to coat the truffles more than once, depending on the consistency of your chocolate. Just make sure the first coat has set before you do it again.
To set the truffles, place them on a cooling rack with parchment paper underneath (to catch any chocolate drips).
Once your truffles are adequately coated, place them in a small paper case (I used these ones). While the coating is still slightly wet, add your desired toppings.
Here are some of the toppings I used for these easy vegan chocolate truffles:
Top tips for making dairy-free truffles
- Choose high-quality dark chocolate. Anything above 60% is perfect. Less than this, and you’ll probably end up with a lumpy mess.
- Make sure the coconut milk is hot enough before you pour it onto the chocolate. You’ll know it’s hot enough when you see bubbles forming at the edges.
- If you leave your truffle mix in the fridge for longer than 45 minutes and it becomes too hard, just warm it up in your hands until it becomes malleable again.
- Once you’ve finished coating and decorating the truffles, store in the fridge to keep them at their best.
- Omit the decorations for a healthier, low sugar treat!
I promise your loved ones are going to be impressed!
As always, if you make this recipe, please tag me on Instagram @bakedbyclo so I can see and share it!
Easy Homemade vegan truffles that make a great gift, with just 2 main ingredients!
- 200 g Dark chocolate 60%+ cocoa
- 100 ml Coconut milk Full-fat works best
- 200 g Vegan chocolate (white and/or dark)
- 1 Teaspoon Beetroot juice (per 100g white chocolate)
- 2 Teaspoons Coconut oil (per 100g white chocolate)
- Various cake decorations
Melt the dark chocolate then remove from the heat.
In a separate pot, gentyl heat the coconut milk until small bubbles start to form at the sides. Be careful not to overdo it.
Pour the coconut milk over the melted chocolate and leave to rest for 2-3 minutes. Stir well to create a thick, sticky mixture.
Place the truffle mix into a lined bowl or tub and refrigerate for 45 minutes.
Once the truffle mixture is firm, scoop out 1 tablespoon at a time and roll into balls. Alternatively, you can use a small cookie cutter to create heart shaped truffles.
Melt the chocolate for the coating. The dark chocolate in one pan, the white in another.
If making pink chocolate, stir in the beetroot juice and coconut oil to the white chocolate.
Coat each truffle in either the dark, white or pink chocolate at whichever ratio you like.*
Place each truffle onto a wire rack with parchment paper underneath and leave for 2 minutes, then transfer into a Petit Four case**.
Add any desired decorations while the coating is still slightly wet. (Unless you’re doing a chocolate drizzle, in which case you should let the coating dry first.)
Place back in the fridge*** for 1 hour to set and enjoy!
*If the coating is too thin, leave the chocolate to set then repeat the process as necessary.
**I used these cases from Tesco
***Freeze instead of refrigerating if you’re short on time.