These easy Vegan Chocolate Truffles make for the most perfect special occasion treat. This recipe is quick, easy and naturally paleo and vegan friendly. The creamy peanut butter combined with the coconut oil makes these truffles oh so silky. Topped off with shaved coconut or nuts adds the most perfect crunch.
I have such a big sweet tooth! I always love to have a perfect treat towards the end of my day or after dinner. These delicious truffles are the perfect bite to end your day. They are perfect for a quick treat for holidays or just to give someone special.
Chocolate is my favorite to bake with! Some of my favorite chocolate recipes are: dairy free mint chocolates, mini dairy free chocolate cakes, gluten free banana chocolate chip muffins, gluten free donuts with chocolate ganache, and chocolate covered oranges.
Why You Will Love This Recipe
- These chocolate truffles are such an easy recipe to make with simple ingredients!
- This recipe is naturally gluten free, dairy free, refined sugar free, soy free, egg free, and vegan.
- Kids will love this recipe! This would be a great recipe to make it fun and get kids involved with helping you roll these truffles.
- These homemade chocolate truffles would be the perfect pairing with my vegan chocolate covered strawberries on Valentine’s Day or loved one this holiday season.
- Clean up is so simple with everything being cooked in two dishes!
- These are always a crowd favorite anytime I bring them to an event. They are a chocolate lovers dream!
- Dairy free chocolate–I like the Enjoy Life brand. You can also use the Hu brand. Each time I have made these for guests they never guessed everything was dairy free! I don’t suggest using regular chocolate as I have not tested this recipe with regular chocolate.
- Coconut milk-I prefer coconut milk over almond milk because almond milk can be overpowering.
- Coconut oil-Coconut oil gives these truffles the silky and smooth taste.
- Nut butter-This makes these truffles thicker. I like using Peanut Butter.
- OPTIONAL–edible rose petals to garnish.
See the recipe card below for full list of ingredients and measurements.
Substitutions and Variations
- I like to top off my truffles with maca powder, edible rose petals and crushed nuts. You could top them off with any topping you prefer.
- You could add variety but changing the type of dairy free chocolate you use. You could use white, dark, milk, or whatever you prefer.
- If you do not like peanut butter, you could substitute for your nut butter of choice such as almond butter or cashew butter.
- If you are not dairy free, you can choose to use regular dairy products instead of the dairy free one.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Photo 1: First, add the coconut oil, coconut milk, and chocolate to a saucepan on very low temperature, you do not want the temperature to be too high or the melted chocolate will burn. Be sure to whisk or mix the chocolate every 30-60 seconds to prevent it from burning. Once the chocolate is mixed, set the chocolate mixture in the pot in the freezer to allow it to cool for 30-60 minutes.
Photo 2: Once the time is up, roll the chocolate into 1 inch size balls. You can also roll the chocolate in the additional ganache sauce, peanuts, or shaved coconut. While the truffles are in the freezer, put the ganache coconut milk in the microwave for 120 seconds (2 minutes.) When it comes out of the microwave add in the chocolate and continuously whisk. Now dip the truffles in the ganache and put back on the baking sheet. Add the optional nuts and coconut on top if desired. Store in the fridge. See freezing instructions above.
- Tip # 1: Before placing your sauce pan in the freezer, either allow to cool slightly or place a hot pad on your freezer shelf.
- Tip # 2: If the truffle dough is too sticky to handle, you could lightly powder your hands with raw cacao powder or cocoa powder to prevent them from sticking.
- Tip # 3: If you choose to use almond butter instead of peanut butter, make sure to thoroughly stir your almond butter before adding so you don’t add additional liquid.
I suggest storing them in an airtight glass container in the freezer for up to one week.
I like to use a small cookie scoop! This will ensure they are all even in size.
I like to top off my truffles with maca powder, edible rose petals and crushed nuts. You could top them off with any topping you prefer or even just chopped chocolate or freeze dried raspberries.
Other Dairy Free Chocolate Recipes You Will Love
Are you interested in a list of my go to healthy alternatives?
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Dairy Free Chocolate Truffles (Paleo, Vegan)
- mixing bowl
- 1 1/2 cups dairy free chocolate
- 1/2 cup coconut milk
- 1/2 cup edible rose petals to roll the truffles in
- Add the coconut milk to a pan and bring to a boil, then turn off the heat. Add in the peanut butter, chocolate chips, maple syrup and coconut oil. Whisk together continuously so it does not burn or harden. Now, set the pot in the freezer for 1.5-2 hours to allow the truffles to harden. Place wax paper on a cookie sheet. Once the 2 hours are up, scoop the truffle filling with a 1 inch cookie scooper and lay on the sheet. Place in the freezer.
- While the truffles are in the freezer, put the ganache coconut milk in the microwave for 120 seconds (2 minutes.) When it comes out of the microwave add in the chocolate and continuously whisk. Now dip the truffles in the ganache and put back on the baking sheet. Add the optional nuts and coconut on top if desired. Store in the fridge. See freezing instructions above.