Silky chocolate truffles made with two ingredients and minimal effort! These truffles will melt in your mouth—and no one will believe they’re vegan AND made with just two simple ingredients!

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Confession: I’m not vegan. In fact, I’m one of those low-carb, gimme all the meat people. However, I’m not against vegan food and eat it quite frequently. There’s a great local, vegan coffee shop that I love and get all my beans from. In fact, I went there today for a mama/daughter lunch date.

And I’m very much aware that vegan diets are better for the environment. I’ve read that if everyone became vegan, that could solve climate change. Not sure if it’s true, but it makes me more open to eating, cooking, and baking vegan when I can.

However, that is not why I made these truffles. Truth be told, I redesigned my website this summer and realized that some of my recipe categories are sorely lacking in content. In particular, I have exactly one candy recipe in the two years I’ve been blogging.

So, I’ve been trying to bulk up these categories with things like coffee mudslide ice cream and blueberry lemon loaf cake and these amazing truffles. Is bulk up the right term? However you put it, be prepared for some amazing ice cream, breads/loaves, and candies in the coming months!

How to make vegan chocolate truffles

1. Melt vegan chocolate chips and coconut cream (NOT milk).

2. Chill until firm.

3. Form into truffle-ish shaped balls. Be sure to have a lined tray at the ready for this or things get messier than they already are.

4. Freeze while you melt more vegan chocolate. You may need to add a teaspoon of coconut oil, depending on the chocolate you use. Most vegan baking chocolate should melt to a nice and thin consistency.

5. Dip frozen truffles in the melted chocolate. Let the excess drip off or “guide” it off with a knife.

6. Decorate as desired then freeze again to set. I just added some coconut oil to the remaining coating chocolate then drizzled that on top. The truffles were already hardening by then because the filling was frozen.

Enjoy!

Tips and notes for this recipe

Take your time forming the filling

I made three different flavors (check back in a few months for my vegan toasted coconut truffles!), and some were easier to form into truffle shapes than others. This plain chocolate flavor was fairly easy to mold, but not at first. It took some practice, and depending on how warm your house and/or hands are, you may want to try what I did: roll all of the filling into roughly round shapes. Don’t spend too long on one piece—the goal is just to get it into a solid mass that won’t crack or separate. Set it on your tray. Then, once all the filling is formed, start with the first one you made and go back through, re-shaping each one.

Don’t be afraid to get messy!

Your hand will get messy with this, unless you have a very high-end cookie scoop or melon baller that has a release mechanism. Mine was the perfect size but wasn’t keeping things nicely shaped as I scooped. So, I just used a spoon, grabbed a glob, and embraced the mess. My daughter was helping me and loved the mess, so I went with it.

Don’t worry about perfectly shaped filling

The coating chocolate will help round these out quite a bit, so don’t worry if it’s not perfectly round. Each chocolate brand is different, and some may not be as malleable as others. But between the coating and any decorations you use, you’ll get a pretty round finished truffle.

Refrigerate until serving

These can last on the counter for a few hours at a party, but it’s best to store them in the fridge. In particular, the truffles can melt if it gets too warm. Plus, the coconut milk will eventually spoil at room temperature. Luckily, they can last 1-2 weeks in the fridge!

Get creative with decorating!

I wanted to use up all the chocolate I had out, so I just drizzled it on my truffles for a monochromatic look. However, I’ve seen some adorable truffles with jimmies or other sprinkles as well as the simple flaked sea salt look! So, go with your gut and what sounds good (or what you have on hand—that’s like 90% of my decorating choices).

Where to find vegan chocolate

I lucked out and discovered that Trader Joe’s chocolate chunks (one of my favorite chocolates) is vegan! Guittard is another great brand that’s vegan as well, and can be found at most grocery stores. I’ve found that most vegans already have their favorite brand of choice, so if this is new to you, just check the ingredients and make sure there are no dairy products, including whey.

Only use coconut cream!

Coconut milk is too thin to help these set up correctly. If you’re counting calories, just remember that a vegan diet is good for the environment and that moderation is key to any successful diet. Also, know that you are beautiful/handsome/amazing as you are and are allowed to eat truffles. :)

You might also like:

Vegan No-Bake Chocolate Coconut Tart

Chocolate Coconut Mousse Pie

Double Chocolate Macadamia Nut Cookies

Flourless Dark Chocolate Cake with Champagne Berry Coulis

Double Chocolate Cupcakes

Vegan Chocolate Truffles

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prep time: 25-30 minutes
bake time: 1-2 hours
total time: 2 hours, 30 minutes

yields: 36 large or 48 medium truffles

Ingredients:

36 ounces vegan semi-chocolate, separated
1 can (14 ounces) coconut cream
optional: 1 teaspoon (5g) coconut oil (only use if needed to thin out the coating chocolate)
optional: vegan sprinkles or flaked sea salt, for decorating)

Instructions:

First, you’ll need a double boiler. If you don’t own one (I’ve only ever seen them in the store and never in a person’s house), create one by placing 1” to2” water in a medium to large-ish saucepan and finding a bowl that can sit on top without the bottom touching the water. Bring the water to a boil then turn down to low and place the bowl on top.
Combine the coconut cream and 24 ounces of the chocolate in your bowl. Stir constantly, until the chocolate is 75% melted. Remove the bowl from the heat and stir vigorously until smooth. If it doesn’t smooth out as it cools, you can place it back on the saucepan for another 30-60 seconds. It’s best to remove it too soon than let it cook too long and ruin the chocolate.
Refrigerate the chocolate until firm, at least 1 hour. If you’re not going to be able to finish the truffles right away, cover with plastic wrap so they don’t dry out or absorb the smells from the fridge.
Once firm, roll your truffle filling. First, place a piece of parchment paper or a silicone baking mat on a rimmed baking sheet (rimmed is important because these tend to roll around).
Using a melon baller, small cookie scoop, or spoon, scoop out about 1 ½ to 2 tablespoons of filling. If it’s too hard to scoop out, let it sit 5 minutes. If it’s too soft, place back in the fridge for 30 more minutes, or until firmed up. Work quickly and form into a ball, rolling it firmly between your palms without squishing it. You want to be sure it sticks together but don’t want to melt it or create a pancake. If it starts melting as you roll, just place it on your baking sheet and move on. Once all of the filling is shaped into rough balls, go back to the first one and start re-shaping them a little, fixing any that are wildly not truffle shaped. But don’t worry about perfection.
Freeze on your tray for at least 30 minutes.
When ready to coat and decorate, melt the remaining chocolate in in your clean double boiler, just like in steps 1-2. If the chocolate is too thick, add 1 teaspoon coconut oil to thin it out. It should be somewhere between the consistency of chocolate syrup and hot fudge. Let it cool for a few minutes before using.
Once the coating chocolate is warm but not hot, remove the tray from the freezer. Using a fork, dip each truffle in the coating chocolate. Let the excess chocolate drip off before sliding it back onto your lined tray. If needed, use a knife to do this. Also if needed, use the knife to shape the chocolate a bit, if it’s a bit thick.
If decorating with sprinkles, add those immediately so they stick to the warm chocolate. If decorating as I did, place the tray in the freezer while you melt ½ teaspoon coconut oil into the remaining coating chocolate (unless you already added some). Drizzle this on each of the chocolates. They won’t be set, but they’ll be firm enough for the chocolate to create a decorative look.
Freeze chocolates at least 20 minutes, until firm to the touch.

Enjoy!

Truffles can stand at room temperature for a few hours, but should otherwise be refrigerated in an airtight container. They should last 1-2 weeks, if well-sealed.

How to make vegan chocolate truffles