The Best Vegan Truffle Recipes To Try Without Delay

An exquisite and unmissable delight of parties and all celebratory events, truffles are also perfect for feasting without a special occasion. Better yet, we can treat ourselves to decadent vegan truffles, to taste without remorse. Want to try an express dessert with 0% animal material? Do not hesitate any longer and treat your loved ones with our selection of vegan truffles that do not yield to the original chocolate truffles. Explore our exquisite recipes below!

3 ingredient vegan chocolate truffles

To prepare these decadent vegan truffles, you will need the following ingredients:

Ingredients:

• 680 g of vegan chocolate chips

• ½ cup of whole coconut milk

• 1 tbsp. tablespoon of coconut oil

Preparation instructions:

1. Start by preparing the chocolate ganache. Place half of the chocolate chips in a bowl and set aside.

2. In a small saucepan, heat the coconut milk. Just before boiling, remove the pan from the heat and pour the hot coconut cream over the chocolate chips. Cover and let stand 3 minutes. Remove the lid and mix with a spatula until you obtain a thick and homogeneous chocolate sauce. Cover and let the ganache sit for at least six hours or overnight.

3. When the ganache is well cooled and solid, take a teaspoon and roll into meatballs. Place them on a baking sheet lined with parchment paper or a silicone baking mat. Freeze for at least 2 hours.

4. In a double boiler, melt the rest of the chocolate chips with the coconut oil. Mix until you get a smooth mixture.

5. Insert a toothpick into a frozen truffle, then dip it into the chocolate. Allow the excess chocolate to drip off before placing the truffles back on the baking sheet lined with parchment paper to harden. Let cool to room temperature.

6. Store the truffles in an airtight container at room temperature for up to 7 days.

Recipe for chocolate truffles coated with cocoa

Ingredients:

• 125 g of 70% cocoa dark chocolate

• ½ cup of whole coconut milk

• 1 tbsp. coconut oil

• 2 tsp. / 30 ml maple syrup

• 2 tbsp. cocoa to coat the truffles

• 2 tbsp. powdered cinnamon to coat

Method of preparation:

1. Crush the chocolate and place the pieces in a large bowl.

2. Heat the coconut milk (be careful not to boil it). Add the coconut oil and mix. Pour this mixture over the chocolate pieces. Mix until obtaining a smooth and silky chocolate preparation. If you are using a heat-resistant glass bowl, feel free to place it on the unlit baking tray - the residual heat will make the chocolate melt faster.

3. Once the mixture has cooled to room temperature, place it in the refrigerator for a few hours (or overnight) until it hardens. Cover the bowl with plastic wrap.

4. To make the vegan truffles, take a teaspoon and roll the cold chocolate mixture into balls.

5. On a plate, combine the cocoa and cinnamon and coat the truffles until well coated.

6. Store the truffles in an airtight container in the refrigerator.

Express and healthy truffles

Ingredients for 24 truffles:

• 2 cups of Medjool dates, pitted

• 1 cup of almond flour

• ¼ cup of chia seeds

• ¼ cup of flax flour

• ¼ cup of cocoa powder

• ¼ cup of maple or agave syrup

• 2 tbsp. almond milk

To coat:

• Cocoa powder

• Chia seeds

• Almond flour

• Coconut shavings

Directions:

1. Place all the ingredients for the truffles in a food processor and pulse until a dough forms.

2. Transfer the dough to a small bowl.

3. Roll the preparation into balls and coat them with cocoa powder, chia seeds, almond flour or coconut shavings.

4. Store the truffles in an airtight container in the refrigerator for up to 5 days.

Vegan white chocolate truffles

Ingredients for 10 truffles:

• ½ cup of raw macadamia nuts

• 1 ½ cup of finely grated coconut

• ¼ cup of melted cocoa butter

• 2-4 tbsp. tablespoon organic powdered sugar (or stevia to taste)

• ½ tsp. teaspoon vanilla extract

• 1 pinch of sea salt

To coat the truffles:

• ¾ cup finely grated coconut

Preparation instructions:

1. In the bowl of a food processor, pulse mix the raw macadamia nuts with 1 ½ cups of coconut until you get a smooth paste.

2. Add the melted cocoa butter, sugar, vanilla extract and sea salt to the dough and mix again to obtain a homogeneous preparation.

3. Transfer the mixture to a shallow plate and place in the refrigerator for about 1 hour or until firm to the touch.

4. Meanwhile, pour ¾ cup finely grated coconut onto a small plate. Set aside.

5. Take the mixture out of the refrigerator. Using an ice cream scoop, make well calibrated balls. Don't worry too much about the shape.

6. Once all the meatballs are made, coat them with the grated coconut.

Vegan dark chocolate and matcha tea truffles

Ingredients:

• ½ cup of coconut milk

• 1 tbsp. tablespoon of coconut oil

• 1 tbsp. maple syrup (optional)

• 1 tbsp. powdered matcha tea

• 285 g dark chocolate 70% cocoa, finely chopped

Toppings to taste:

• Matcha powder

• Black sesame seeds

• Roasted coconut

Method of preparation:

1. In a heat-resistant glass bowl, place the coconut milk and coconut oil, maple syrup and powdered matcha tea, then heat in the microwave for 30 seconds. Stir in the chocolate, then cover the container. Let sit for 5 minutes and mix until you get a smooth consistency.

2. Place the bowl in the refrigerator until the chocolate is firm, about 3-4 hours.

3. Using an ice cream scoop, form smooth, round balls. The colder the chocolate, the easier it will be to shape the truffles.

4. Divide your toppings into separate plates and roll the meatballs in them. As for powdered matcha tea, it would be better to use a sieve, this way your truffles will look prettier.

5. Return the truffles to the refrigerator for another 20 minutes.

Pistachio truffles and matcha tea

Ingredients:

• ½ cup pistachio nuts

• 1 cup Medjool dates, pitted

• 1 tsp. powdered matcha green tea

• 2 tsp. chia seeds

• 2 tbsp. tablespoon of organic nut butter

• 1 tbsp. tablespoon of coconut oil

• 1 tbsp. organic vanilla powder

Directions:

1. Place all the ingredients in the bowl of a food processor and shake until a crumbly texture is obtained.

2. Use a spoon to make meatballs.

3. Store the truffles in the refrigerator until ready to serve.

Keto chocolate avocado truffles

Ingredients:

• 200 g avocado or 2 medium ripe avocados

• 50 g or ¼ cup cocoa butter, melted

• 1 pinch of salt

• Stevia to taste

• 24 g or 2 tablespoons of coconut oil

• 30 g or 4 tablespoons of cocoa powder

Instructions:

1. Place all the ingredients in the bowl of a food processor and pulse to combine until you get a smooth, even consistency.

2. Transfer the preparation to a small bowl and cover with plastic wrap. Refrigerate for at least 2 hours.

3. Divide the mixture into 15 equal portions and shape into balls.

4. Store in refrigerator until ready to use.

Vegan espresso truffles

Ingredients:

• 1 small avocado, crushed

• 200 g vegan dark chocolate

• 2 tbsp. powdered espresso

• ¼ teaspoon vanilla extract

Method of preparation:

1. In a double boiler, heat together the dark chocolate, espresso powder and vanilla extract.

2. In a small bowl, put the crushed avocado and pour the hot chocolate mixture over it. Mix until you obtain a smooth and creamy sauce. Cover the bowl with plastic wrap and place in the freezer for at least 1 hour.

3. Once the truffle mixture is firm to the touch, take your melon spoon and form into balls.

4. Coat the truffles with cocoa powder and serve.