Skip the extra cup of coffee, tea, and soda. A couple of these Vegan Chocolate Truffles will give you a boost instead. Dense, chocolatey, and not too sweet, these bites are gluten-free, vegan, and don’t require you to turn on the oven.
It’s been a while since I shared a healthy no-bake treat. I made chocolate pistachio quinoa bars over a year ago and haven’t made anything like it since.
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 took the concept of both recipes above and made a 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.
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Making vegan chocolate truffles couldn’t be easier. You just warm the coconut milk then pour it over the dark chocolate.
Let it sit until the chocolate gets nice and melty then stir it until it’s smooth. It’s just like making ganache!
Add the rest of the ingredients and give it a good stir. This is the point where you’d add anything extra like shredded coconut or chopped nuts. Finely chopped dried fruit would also be tasty.
The printable recipe card with full ingredient amounts and instructions can be found at the bottom of this post.
The ganache needs to be refrigerated for about 3 hours to firm up. Once it’s firm, scoop and roll it into 1 tablespoon size balls.
If it gets too sticky, it might be helpful to lightly wet your hands before rolling. You can roll the truffle bites in cocoa powder, crushed nuts or leave them plain.
These vegan chocolate truffles are simple yet fully decadent.
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Vegan Chocolate Truffles
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
- 1/4 teaspoons espresso powder
- 1 tablespoon agave syrup
- 1/8 teaspoon sea salt
- 1/3 cup (28 g) unsweetened cocao powder
Instructions
- In a small saucepan, heat the coconut milk over low heat just until it’s about to boil.
- 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.
- Add the vanilla, espresso powder, agave, and sea salt. Stir until well combined.
- Cover the bowl with plastic wrap and refrigerate for 3 hours, until firm and scoopable.
- Using a 1 tablespoon size cookie scoop, scoop out the ganache and roll it in cocoa powder until evenly coated.
- Store the truffles in the refrigerator for up to 5 days.
Notes
- Regular dark chocolate can be used for nonvegans.
- Try adding your own mix-ins. Shredded coconut and chopped nuts make great additions.
Nina Christoffersen says
hi! thinking about making these as a christmas present for my sisters, one is vegan and the other dairy free, but they both still love chocolate, so thiz would be perfect for them!! i was just wondering if the recipe calls for canned coconut milk (the stuff that separates when cold into the cream and the… coconut water i think) or the stuff you get in a carton box thing, like you would soya or almond milk…?
Jen Sobjack says
I used canned coconut milk because I feel it has more flavor but I image the refrigerated kind would work just as well here.
Natalie says
I love these and they look delicious! Can’t wait to try it 🙂
Jen Sobjack says
I hope you enjoy them!
Shweta says
Just tried them. They are so amazing n easy. Loved it.
Jen says
Thank you for the feedback. I’m glad you enjoyed the truffles!
Lynn | The Road to Honey says
Funny enough the weather has been over-the-top erratic here in Boston as of late. One minute it’s in the 90’s and the next minute I’m dusting off my polar fleeces (and still cold. . .I might add). On those cold days, I have had no problems cranking up my oven. But on those days when the temperatures soar (and the
Lynn | The Road to Honey says
Woah. .. I guess my finger twitched and I had premature post syndrome. . .What I was trying to say (but in a more restrained, adult like way) is “gimme, gimme these yummy balls” I’m always down for a feel good snack.
Cheyanne @ No Spoon Necessary says
I would MUCH rather start my day with a few of these beauties instead of a boring cup of Joe! These look absolutely delicious, Jen! Love that you used dates and maple in these bites – I’m crazy addicted to those two ingredients. Plus no bake anything right now is totally winning! Truffle-tasticness up in here! Cheers, friend!
Danielle says
It’s definitely too hot to turn the oven on here too! I love sweet little treats like this that I can feel good about eating. These look perfect, Jen!
Medha says
These truffles look amazing! Like healthy little vegan nutella bites of deliciousness- and I have all the ingredients on hand, love when that happens 🙂
Blair @ The Seasoned Mom says
We love recipes like this! I’m a fan of anything that’s healthy, chocolate, and NO BAKE right now! I also have all of these ingredients in my kitchen, so they might need to make an appearance soon!
Jen says
You must! They are so tasty!
Sarah @Whole and Heavenly Oven says
I looooove little energy-packed bites like this so much! They always taste so decadent and yet at the same time they’re super-good for you! Sooo, um. That means you can eat the whole batch right?? 😉
Jen says
Totally! I may have done the same…
Gayle @ Pumpkin 'N Spice says
Chocolate truffle bites that are gluten free and vegan? Wow do these sound good! I love finding new no-bake recipes, and this sounds amazing! I would love to devour a few of these for an afternoon snack. And your pictures are so pretty too, Jen!
Jen says
You’re so kind, Gayle. Thank you!