These Vegan Chocolate Truffles are made with just two simple ingredients: dark chocolate and full-fat coconut milk. They're rich and smooth, with no butter or extra flavorings needed. Once chilled, roll them in cocoa powder or your favorite toppings for a classic, no-fuss chocolate treat.
The process is simple and easy. Hot coconut milk is poured over the chocolate to create a smooth ganache, which is then chilled until firm enough to roll. You can make these truffles using either dark chocolate chips or finely chopped dark chocolate, and both options work well with the same method.
I love making these vegan chocolate truffles for special occasions, but they're also perfect as a simple dessert or a little treat to enjoy throughout the day. They're especially popular around Valentine's Day, but honestly, any time you're craving something chocolatey feels like the right moment.
If you enjoy these truffles, you might also like some of my other bite-sized treats, such as my Energy Balls or 3-Ingredient Raw Cacao Bites. And if you're in the mood for something extra creamy, my Vegan Chocolate Pudding is another chocolate favorite you'll love.
Vegan Chocolate Truffle Ingredients
- Dark chocolate: You can use either finely chopped dark chocolate bars or dark chocolate chips. Chopped chocolate melts more smoothly and gives the truffles a creamier texture, while chocolate chips are more convenient and result in slightly firmer truffles that hold their shape well.
- Full-fat coconut milk: This is essential for making the ganache rich and smooth. Full-fat coconut milk works best because of its higher fat content and helps the truffles set properly. I don't recommend light coconut milk or other plant milks, as they won't give the same creamy result.
- Toppings: Unsweetened cocoa powder is the most classic and popular option, but you can also use shredded coconut, chocolate sprinkles, colorful sprinkles, crushed nuts, or even crushed freeze-dried fruit. Feel free to mix and match depending on what you have and what you're in the mood for.
Find the full recipe with exact measurements in the recipe card below.
How to Make Vegan Chocolate Truffles
- Add the dark chocolate chips to a heatproof bowl. If using dark chocolate bars, finely chop them first and add them to the bowl.
- Heat the coconut milk until very hot but not boiling, either on the stovetop or in the microwave.
- Pour the hot coconut milk evenly over the chocolate. Cover the bowl and let it sit for 5 minutes without stirring.
- Gently stir until the chocolate is fully melted and the mixture looks smooth and glossy. If needed, microwave in 5-10 second bursts, stirring well after each one, until smooth.
- Refrigerate the mixture for 1 to 2 hours, or until firm but still easy to scoop.
- Portion the chilled mixture into small scoops (about 2 teaspoons each). A small cookie scoop works great for even sizing, but a teaspoon or tablespoon is fine too. You'll get about 12-16 truffles, depending on size.
- Shape each portion into a ball, then roll in cocoa powder or your topping of choice, shaking off any excess.
- Enjoy right away, or refrigerate the truffles until ready to serve.
How to Store Vegan Chocolate Truffles
- Refrigerator: Store the truffles in an airtight container in the refrigerator for up to 1 week. For the best texture, let them sit at room temperature for a few minutes before serving.
- Freezer: These truffles freeze very well. Place them in a freezer-safe container and freeze for up to 1 month. Thaw in the refrigerator or at room temperature before eating.
Tips for Success
- Chop the chocolate finely (if using bars): Smaller pieces melt more easily and help create a smooth ganache when the hot coconut milk is poured over the chocolate. Chocolate chips don't need to be chopped.
- Use very hot coconut milk: The coconut milk should be very hot but not boiling. If it's not hot enough, the chocolate may not melt fully and the ganache won't turn smooth.
- Let it rest before stirring: After adding the hot coconut milk, cover the bowl and let the mixture sit for a full 5 minutes before stirring. This helps the chocolate melt evenly.
- Chill until firm but workable: The ganache should be firm enough to scoop but still soft. If it's too soft, give it a little more time in the fridge.
- Reduce sticking when rolling: These truffles are extra creamy, so they can be a bit sticky. If needed, scoop the mixture into small mounds and refrigerate briefly before rolling, or work quickly with cool hands.
Frequently Asked Questions
This usually happens when the chocolate isn't chopped finely enough or the coconut milk wasn't hot enough. Make sure the chocolate is very finely chopped and the coconut milk is very hot (but not boiling) before pouring it over the chocolate. Let it sit for a full 5 minutes before stirring.
This means the mixture got too hot and the fat separated. Don't worry, it can usually be fixed. Add 1 tablespoon of hot coconut milk and gently stir until the ganache comes back together and looks smooth again.
Full-fat coconut milk works best for this recipe because its higher fat content helps create a smooth ganache that sets properly. Light coconut milk or other plant-based milks don't have enough fat, so the truffles may turn out softer and won't set as well. For the best results, I recommend sticking with full-fat coconut milk.
Not really. The chocolate flavor is the star here, and the coconut milk mostly adds creaminess. If you're very sensitive to coconut, using a good-quality dark chocolate helps balance the flavor even more.
If the mixture is too soft, it likely needs more time in the refrigerator. If it's too firm, let it sit at room temperature for a few minutes before rolling. Small temperature adjustments usually fix this easily.
More Vegan Chocolate Recipes
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Vegan Chocolate Truffles
Ingredients
- 8 ounces dark chocolate chips or dark chocolate bars, about 1⅓ cups for chips or 1½ cups for chopped bars
- ⅔ cup full-fat coconut milk
- ¼ cup unsweetened cocoa powder, or vegan chocolate sprinkles
Instructions
- Add the dark chocolate chips to a heatproof bowl. If using dark chocolate bars, finely chop them first and add them to the bowl.
- Heat the coconut milk until very hot but not boiling, either on the stovetop or in the microwave.
- Pour the hot coconut milk evenly over the chocolate. Cover the bowl and let it sit for 5 minutes without stirring.
- Uncover and gently stir until the chocolate is completely melted and the mixture is smooth and glossy. If a few pieces don't melt, microwave the mixture in 5-10 second bursts, stirring well after each one, until smooth.
- Refrigerate for 1 to 2 hours, or until the mixture is firm but still easy to scoop.
- Scoop the chilled truffle mixture into small mounds (about 2 teaspoons each). I like using a small cookie scoop to portion them evenly, but a teaspoon or tablespoon works too. This recipe yields about 12-16 truffles, depending on the size.
- Roll each portion into a ball with your hands, then coat in cocoa powder or your preferred toppings, shaking off any excess.
- Serve immediately, or store the truffles in the refrigerator until ready to enjoy.
Notes
- Store the truffles in an airtight container in the refrigerator for up to 1 week. Let them sit at room temperature for a few minutes before serving for the best texture.
- These truffles also freeze well. Place them in a freezer-safe container and freeze for up to 1 month. Thaw in the fridge or at room temperature before enjoying.
About Iosune
Hi, I’m Iosune! I’m a food lover, home cook, recipe creator, and co-founder of Simple Vegan Blog, which I started in 2014 to show how easy and delicious vegan cooking can be.