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Dense, chocolatey, and not too sweet, these Vegan Chocolate Truffles are gluten-free, vegan, and don’t require you to turn on the oven. Vegan or not, these decadent truffles are exactly what your sweet tooth is asking for!

Vegan chocolate truffles neatly arranged on a white plate.

A Healthy No-Bake Treat

It’s been a while since I shared a healthy no-bake treat. Most often I make almond butter oat bites because they are just enough to satiate my sweet cravings without making me feel guilty.

Last week, I decided to make another sweet snack that is vegan and gluten-free. If you are on a restricted diet, you can still enjoy life’s sweet pleasures with this delightful recipe.

You need just a handful of ingredients to make a batch of these vegan truffles: dark chocolate, coconut milk, vanilla, espresso, and agave syrup. I also like to add a pinch of sea salt to balance the chocolate flavor.

Even if you’re not vegan, you’ll still love these dark chocolate truffles. While simple to make, they’re fully decadent and full of rich, chocolatey goodness.


What You’ll Need

These dark chocolate truffles are made with just 6 easy-to-find ingredients.

  • Coconut milk – You want full-fat, unsweetened canned coconut milk for these dark chocolate truffles.
  • Vegan dark chocolate – If you’re not vegan, you can use regular dark chocolate here as well.
  • Vanilla extract
  • Espresso powder – Espresso enhances the chocolate flavor without making it taste like coffee.
  • Agave syrup – Agave works as a vegan sweetener and helps to hold the ingredients together.
  • Sea salt – Optional but I like the contrast with the dark chocolate flavor.
  • Unsweetened cocoa powder – Be sure to grab unsweetened, not the processed sweetened type.

How to Make Vegan Chocolate Truffles

This easy truffle recipe comes together with just a few minutes of prep and 3 hours of chill time.

  • Melt the chocolate. Heat the coconut milk until just about to boil. Pour over the chocolate and let it sit for 2 minutes. Stir until the chocolate is fully melted and smooth.
  • Add the remaining ingredients. Add all other ingredients and stir until combined.
  • Chill. Cover the bowl with plastic wrap and refrigerate for 3 hours.
  • Coat the truffles. Use a cookie scoop to make balls out of the ganache. Roll in cocoa powder until evenly coated.

Tips for Success

For the best chocolate truffles, keep these things in mind.

  • Allow the ganache to chill completely. The chocolate mixture needs to chill for the full 3 hours to solidify enough to be scoop out of the bowl.
  • Use a quality chocolate. Since there are so few ingredients in this recipe, the quality does matter. Choose a good quality chocolate for the best flavor. This goes for the cocoa powder the truffles get rolled in as well.
  • Stop the stickiness. If you find it gets too sticky when rolling the truffles, try lightly wetting your hands before rolling.
Vegan chocolate truffles on a white plate with a bite taken out of one of the truffles.

Easy Add-Ins

While these vegan truffles are absolutely divine as-is, there are many ingredients that can be added in for a little variety. A few of my favorites include:

  • Shredded coconut
  • Chopped nuts (walnuts, almonds, hazelnuts)
  • Dried fruit (finely chopped)

How to Store

These chocolate vegan truffles will last for up to 5 days in the fridge. Store in an airtight container. Be aware that they will melt if left at room temperature.

More Chocolate Recipes:

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Vegan chocolate truffles neatly arranged on a white plate.

Vegan Chocolate Truffles

Yield: 10 truffles
Prep Time: 20 minutes
Total Time: 20 minutes

Dense, chocolatey, and not too sweet, these Vegan Chocolate Truffles are gluten-free, vegan, and don't require you to turn on the oven. Vegan or not, these decadent truffles are exactly what your sweet tooth is asking for!

Ingredients

  • 3 ounces (113 g) full-fat unsweetened coconut milk, from a can
  • 4 ounces (95 g) vegan dark chocolate, coarsely chopped
  • 1 teaspoon vanilla extract
  • ¼ teaspoons espresso powder
  • 1 tablespoon agave syrup
  • ⅛ teaspoon sea salt
  • ⅓ cup (28 g) unsweetened cocoa powder

Instructions

  1. In a small saucepan, heat the coconut milk over low heat just until it's about to boil. 
  2. Pour the hot coconut milk over the chocolate in a heatproof bowl and let sit for 2 minutes. Stir with a silicone spatula until the chocolate is fully melted and smooth.
  3. Add the vanilla, espresso powder, agave, and sea salt. Stir until well combined. 
  4. Cover the bowl with plastic wrap and refrigerate for 3 hours, until firm and scoopable.
  5. Using a 1 tablespoon size cookie scoop, scoop out the ganache and roll it in cocoa powder until evenly coated.
  6. Store the truffles in the refrigerator for up to 5 days.

Notes

  1. Regular dark chocolate can be used for nonvegans.
  2. Try adding your own mix-ins. Shredded coconut and chopped nuts make great additions.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 81Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 29mgCarbohydrates: 10gFiber: 1gSugar: 7gProtein: 1g

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients you used in the recipe.

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23 Comments

  1. What can I use instead of agave syrup?

  2. Thanks for this awesome recipe! I’m going to make it tomorrow. I have all the ingredients on hand! I may even chop up some raw cashews to roll truffles in too!

  3. Catherine says:

    Will this work if I leave out the coffee? Should I increase the vanilla or add a different flavoring?