Vegan Chocolate Truffles
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!
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 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. Check out my vegan chocolate post for more ideas.
Once the chocolate has melted, take it off the heat and warm the coconut milk over the stove in a separate pot.
Once you can see little bubbles forming at the sides, remove it from the heat and immediately 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 minutes or so, 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 my truffles
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 when I first made this recipe but I now recommend PME food colouring gels.
I used the coconut oil to keep the chocolate runny and smooth but this is not necessary if you melt the chocolate very gently, ideally in a bowl over a pot of water on the stove.
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 add the second.
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 petit four cases).
While the coating is still slightly wet, add your desired toppings.
Top tips for making dairy-free truffles
- Choose high-quality dark chocolate. Anything above 60% is perfect. Less than this, and may 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 too long 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 hope you enjoy the truffles! As always, if you make this recipe, leave a review below and please tag me on Instagram @bakedbyclo so I can see and share it!
Vegan Chocolate Truffles Recipe
Easy Homemade vegan truffles that make a great gift, with just 2 main ingredients!
For the truffles:
- 200 g Dark chocolate (one that's at least 60%+ cocoa)
- 100 ml Coconut milk (Full-fat works best)
- 200 g Vegan chocolate (white and/or dark)
(For pink chocolate)
- Pink or red gel food colouring (I use PME)
- 2 Teaspoons Coconut oil (per 100g white chocolate)
- Vegan cake decorations of choice
For the truffles:
Melt the dark chocolate in a pot over a low heat. Once melted, remove it from the heat.
In a separate pot, gently 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 but do not mix yet. After a few minutes has passed, stir well to create a thick, sticky mixture.
Place the truffle mix into a lined bowl or tub and refrigerate for 30-45 minutes. It should be firm but malleable.
Scoop out 1 tablespoon of the mixture at a time and roll into balls. Alternatively, you can use a small cookie cutter to create heart shaped truffles.
For the coating:
Melt the chocolate for the coating. If making pink chocolate, stir in the food gel 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 to let any excess chocolate drip off. Then transfer them to Petit Four cases.
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 until the coating has set and enjoy!
- *If the coating is too thin, leave the chocolate to set then repeat the process as necessary.
- Store in an airtight container in the fridge for up to 1 week.