Vegan Dark Chocolate Truffles


Mmmm….there’s nothing quite like homemade chocolate truffles. Once you’ve made these, you’ll never look at the store-bought ones in quite the same way.

These truffles are made with a coconut milk base, that’s no cream or butter! How cool is that? 

You can add any addition flavors to the “ganache”. Here are a few suggestions:

  • Hazelnut – add finely ground roasted, de-skinned hazelnuts and/or Frangelico
  • Coffee – add finely ground coffee/coffee extract and/or Kahlua
  • Rum – add just 1-2 T dark rum
  • Spicy – add a pinch of cayenne
  • Orange – add 1-2 t of finely grated orange zest or Cointreau
  • Mint – add a few drops of peppermint extract/oil                            



Makes around 50 truffles



  • 165 ml (5.6 fl. oz.) coconut milk (small can), well shaken
  • 300 g dark (semi-sweet) chocolate, at least 70 % broken into chunks
  • 1 T vanilla extract
  • Small pinch of salt
  • Unsweetened cocoa powder to coat, or other topping



1. Melt the chocolate in a double boiler*, stirring occasionally with a fork.

2. When the chocolate is fully melted, remove from the heat. Add the coconut milk, vanilla and salt  (and other flavorings, if using) then mix until well incorporated. Place in the refrigerator, uncovered for 1-2 hours or until firm but still pliable.

3. Using a 10 ml (2 t) measuring spoon, scoop some truffle mix and shape as desired. Roll in cocoa (or other topping) to coat.

4. Allow them to sit at room temperature for a short while, before placing them into an air-tight container. Store in a cool place. Enjoy!                                        

* A double-boiler is a stove-top set up in which you can make delicate sauces or controllably melt chocolate. To set up the double boiler, you’ll need a saucepan and a bowl that sits comfortably on top, but doesn’t touch the bottom of the pan. Place about 2.5 cm (1 inch) of boiling water into the sauce pan, then turn the heat to low. Place the bowl on top of the barely simmering water with your chocolate. NOTE – the bottom of the bowl should not be touching the water.

7 thoughts on “Vegan Dark Chocolate Truffles

  1. Pingback: Vegan Chocolate Cupcakes « Honey and Spice

  2. I make a similar truffle, but blend almond milk with cashews to make the liquid. I am hoping to make the truffles for someone with a strong coconut flavor… Since the coconut milk is so subtle, I can roll them in coconut but wish I could use cream of coconut but it will be too sweet.
    Any thoughts on coconut truffles? Thanks so much for posting this!

    • Hi Christa,

      I have also made truffles with a “cream” made from soaked cashews and water. I found the coconut milk version go be a lot richer and creamier.

      Yes, you’re right – coconut milk has a very subtle flavor, so it won’t add much to the coconut truffles you want to make. If you want to add coconut cream, make sure it’s the unsweetened variety – in this instance, it will not add any extra sweetness. You could also stir in some desiccated (shredded) coconut into the ganache before forming the truffles, and then roll them in toasted coconut. Or, if you’re not fussy like me – you can add coconut extract, which is made artificially.

      Hope this helps a little, let me know how you get on :).

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  5. hi was thinking of doing these for christmas but wondered how long they would keep for and also thinking of doing some white choc ones too – do you think that would work or a mixture of plain and milk choc mixed together to make them less rich? would be grateful for your advice

    • Hi Paula, Thanks for visiting. From my experience, the truffles keep for about 1 week in an airtight container in the fridge. I would say that the fresher the better though. A mixture of plain and milk chocolate would be an interesting combination, but not sure if it would make them less rich. These truffles are completely different to other truffles I’ve had in the past. I actually thought I hated truffles until I tried this recipe. They are chocolatey, but do not have that over-fatty/greasy taste from cream. If you’re worried, try a small batch first and see how they go. I cannot comment on how the white chocolate truffles would turn out, because I have never tried that (the fat content is higher in white chocolate compared to milk/dark).

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