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.
Vegan Chocolate Truffles
- 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.
- Regular dark chocolate can be used for nonvegans.
- Try adding your own mix-ins. Shredded coconut and chopped nuts make great additions.