Decadent Vegan Chocolate Truffles | 4 Easy Recipes

I’ve created four different easy vegan chocolate truffles that everyone will enjoy. You can pick from rose and pistachio, hazelnut, ginger or rum and raisin.

These truffles that also happen to be dairy-free and vegan don’t compromise on flavour even when compared to their dairy-laden counterparts. 

They’re even tastier! 

I’ve used coconut milk in this recipe instead of double cream and butter, and the creaminess is just as rich, and don’t worry for people that don’t like coconut, I promise you, you won’t even notice it’s there.

Holding a bowl of vegan truffles

The tools that you’ll need to make these vegan truffles

If you’re making all of the truffle recipes here, you’ll require the following kitchen utensils:

  • Silicone spatula
  • Heat-proof bowls 
  • Small saucepan or Turkish coffee pot (or similar)
  • Unbleached parchment paper
  • Plates or baking trays
  • Spoon
  • Little bowls
  • 2 Forks
  • Food processor
  • Knife
  • Chopping board

Close up of the hazelnut truffles

Tips for making these dairy-free truffles

There are a few tips and tricks to help you make these melt in your mouth truffles at home. 

  • If you’re using a double boiler to melt your chocolate, be careful that the water doesn’t come to a boil. You want it to be simmering and not touching the bowl that you have placed over the saucepan. The chocolate can overheat and in the process lose its beautiful texture and shine. 
  • If the chocolate splits for whatever reason, use an immersion blender or electric whisk for around 30 seconds to a minute, and it should come back together. No need to toss it and start again! 

Close up of Vegan Ginger & Chocolate Truffles

  • These recipes make 10 truffles, if you’d like more, just double or triple the recipe. 
  • If the truffle mix starts to get a bit too soft to roll, place it back in the fridge for 20-30 minutes to firm up again.
  • Ideally, the truffles should be kept in the fridge until eaten (for up to one week). If the weather is cooler where you are, they’ll be fine at room temperature for a while. 
  • As you’ll see in all these truffle recipes, I’ve used the ratio of 150g (5.29oz) of chocolate to 7tbsp of liquid. If you choose to add different ingredients, make sure that at least 4 tbsp are coconut milk/coconut cream. That will help to make the chocolate firm, yet chewy. 

Close up of Vegan Rose & Pistachio Truffles

Other vegan chocolate truffle flavours you can try

Even though I’ve created four different flavour options in this post for you, I had many more ideas.

The reason I chose the ones that you see below is that they’d be the flavours I would pick if I saw them in a box of other truffles.

So that those ideas don’t go to waste, here are the other ones that didn’t quite make the cut.

  • Plain – if you’d like to make a plain chocolate truffle, use the ginger truffle recipe and remove the ginger ingredients and you have yourself a delicious classic chocolate truffle! 
  • Marzipan – place a small amount of marzipan in the centre of the ganache and dip the truffle in melted chocolate. You can also add some almond extract into the ganache when you make it. 
  • Peanut – for all you peanut lovers out there, this one is for you to try! Place either a small amount of crunchy peanut butter or peanut in the centre of the ganache, rolling the truffle in crushed up salted peanuts. 
  • Coffee – like the peanut one, this truffle flavour was very close to being included. Place half a roasted coffee bean in the centre of the ganache, and when you make the ganache before setting, add 2 tbsp of espresso coffee with 5 tbsp of the coconut milk. Roll either in cacao powder or dip in melted dark chocolate. 

Vegan truffles in a bowl

  • Jaffa – another great combination! Add orange rind or orange extract/flavour to the ganache before setting for a beautiful burst of tangy freshness. 
  • Other nuts – there are plenty of other nuts that you can use to create your truffles. Macadamia, almond, pecans and walnuts are just a few suggestions.
  • Chilli – you may think it’s an odd idea, but chilli and chocolate work well together! Add some chilli powder to your ganache before setting and dip in melted dark chocolate to add a gorgeous crunch to the final truffle. 
  • Liquors – truffles are known to be a little on the boozy side. So, if you’re so inclined, use your choice of liquor in your truffles. I would start with 2-3 tbsp of liquor and reduce the coconut milk to 5-4 tbsp. 
  • Coconut – last but not least, a classic, coconut. Add some desiccated coconut to the ganache filling before setting and roll in coconut to finish. Alternatively, create a soft centre using desiccated coconut with maple syrup to help it stick together and to sweeten, and then roll in desiccated coconut to finish them off. Think of it as a bounty truffle!

Vegan truffles in a jar

These vegan truffles make the perfect gift!

Not only do these make great handmade gifts, but they’re also perfect for enjoying yourself when you feel like a nice treat. Here are a few ways you can present these as gifts:

  • In a jar (as pictured above)
  • In a box
  • Cellophane, tissue paper or material bag, tied with twine or ribbon
  • On a handmade plate as an additional gift
  • In a kraft paper bag

They freeze well and keep in the fridge for up to one week. 

With no more than five ingredients in each recipe, they’re super easy and affordable to make! Let me know in the comments below which flavour is your favourite. 

Close up of Vegan Rum & Raisin Truffles

Other recipes you’ll love:

  1. Vegan Rum Balls
  2. 3-Ingredient Chocolate Puffed Rice Slice
  3. No-Bake Vegan Chocolate Mousse Cake
  4. Vegan Gluten-Free Chocolate Cookies
  5. How To Make Vegan Chocolate Ganache

If you try this recipe, let me know! Would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest

Vegan Hazelnut Truffles

Vegan Hazelnut Truffles

Yield: 10 truffles
Prep Time: 15 minutes
Cool Time: 2 hours
Additional Time: 10 minutes
Total Time: 2 hours 25 minutes

These hazelnut and chocolate truffles are the perfect balance of textures. Smooth and velvety ganache, with the contrast of a crunchy roasted hazelnut inner and outer layer.

Ingredients

  • 150g (5.29oz) vegan chocolate*
  • 7 tbsp coconut milk or cream (from a can)
  • 10 (8g/.28oz) whole roasted hazelnuts
  • 60g (2.12oz) hazelnut crumb for rolling*

Instructions

  1. If your chocolate is a block of chocolate, you'll first need to chop it up into smaller pieces. The smaller they are, the easier and quicker it will melt—ideally the size of buttons. If you're using buttons or pre-chopped chocolate, you can skip this step.
  2. Place the chocolate in a heat-proof bowl and set aside.
  3. In the meantime, using a small saucepan or a Turkish coffee pot, heat the coconut milk or cream until it comes to a gentle simmer. Do not boil!
  4. Pour it over the chocolate and leave it to sit for 4-5 minutes. This will melt your chocolate and make it easier for you to mix.
  5. Using a silicone spatula or wooden spoon, mix the chocolate until it's nice and smooth. If you're finding that the chocolate isn't melting completely, place the heat-proof bowl over a small saucepan with some water in it (the saucepan) on low-medium heat and stir until it completely melts. Make sure that the water inside the saucepan is not touching the bottom of your bowl.
  6. Once the chocolate is melted and well incorporated, place it in the fridge for your ganache to set for at least 2 hours or overnight.
  7. Once the ganache is ready, using a tablespoon, scoop out a tablespoons worth of ganache placing a roasted hazelnut in the middle. Enclose the hazelnut and roll in the palm of your hands working quickly until you have a ball.
  8. Roll the truffle in the hazelnut crumbs and reshape if necessary.
  9. Continue the process for all the ganache and hazelnuts until finished. It should make 10 truffles.
  10. Place them in the fridge in an airtight container for up to 1 week or at room temperature for a few days if it's cold.

Notes

* Use chocolate that has a high cacao butter ratio. I like to use 70% dark. It has the perfect balance between sweet and bitter.

* Hazlenut crumb is made using roasted hazelnuts that have been pulsed in your food processor until you achieve smaller pieces to roll your truffles in. Please see photo for reference.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 53Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 3mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 1g

Nutrition information is a rough estimate calculated automatically. The accuracy of this information is not guaranteed.

Did you make this recipe?

Tag @theminimalistvegan on Instagram and follow us to see the latest!

Vegan Rose & Pistachio Truffles

Vegan Rose & Pistachio Truffles

Yield: 10 truffles
Prep Time: 15 minutes
Cool Time: 2 hours
Additional Time: 10 minutes
Total Time: 2 hours 25 minutes

The subtle, yet refreshing notes of rose in these truffles is the perfect pairing for the beautifully green pistachios. These truffles resemble the flavours of those found in Turkish delights!

Ingredients

  • 150g (5.29oz) vegan chocolate*
  • 5 tbsp coconut milk or cream (from a can)
  • 3 tbsp (20g/.71oz) pistachios, chopped + 5-6 tbsp (50g/1.76oz) pistachio flour for coating*
  • 2 tbsp rose water

Instructions

    1. If your chocolate is a block of chocolate, you'll first need to chop it up into smaller pieces. The smaller they are, the easier and quicker it will melt—ideally the size of buttons. If you're using buttons or pre-chopped chocolate, you can skip this step.
    2. Place the chocolate in a heat-proof bowl and set aside.
    3. In the meantime, using a small saucepan or a Turkish coffee pot, heat the coconut milk or cream until it comes to a gentle simmer. Do not boil!
    4. Pour it over the chocolate and leave it to sit for 4-5 minutes. This will melt your chocolate and make it easier for you to mix.
    5. Using a silicone spatula or wooden spoon, mix the chocolate until it's nice and smooth. If you're finding that the chocolate isn't melting completely, place the heat-proof bowl over a small saucepan with some water in it (the saucepan) on low-medium heat and stir until it completely melts. Make sure that the water inside the saucepan is not touching the bottom of your bowl.
    6. Add in the chopped pistachios and rose water and mix until well incorporated.
    7. Place the bowl in the fridge for your ganache to set for at least 2 hours or overnight.
    8. Once the ganache is ready, using a tablespoon, scoop out a tablespoons worth of ganache and roll in the palm of your hands working quickly until you have a ball.
    9. Roll the truffle in the pistachio flour and reshape if necessary using the tips of your fingers (not where you had just rolled the ganache, this will otherwise give the truffles a brown finish).
    10. Continue the process for all the ganache until finished. It should make 10 truffles.
    11. Place the truffles in the fridge in an airtight container for up to 1 week or at room temperature for a few days if it's cold.

Notes

* Use chocolate that has a high cacao butter ratio. I like to use 70% dark. It has the perfect balance between sweet and bitter.

* Pistachio flour is made by processing raw pistachios in your food processor until you achieve a fine crumb/flour-like consistency.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 304Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 5mgCarbohydrates: 58gFiber: 2gSugar: 1gProtein: 8g

Nutrition information is a rough estimate calculated automatically. The accuracy of this information is not guaranteed.

Did you make this recipe?

Tag @theminimalistvegan on Instagram and follow us to see the latest!

Vegan Rum & Raisin Truffles

Vegan Rum & Raisin Truffles

Yield: 10 truffles
Prep Time: 15 minutes
Cool Time: 2 hours
Additional Time: 10 minutes
Total Time: 2 hours 25 minutes

The best way to treat yourself or someone you love. These rum and raisin truffles are decadent, rich and super creamy. If you love a hint of liquor in your truffles, you'll love these!

Ingredients

  • 3 tbsp raisins, chopped
  • 1 tbsp rum extract
  • 150g (5.29oz) vegan chocolate*
  • 6 tbsp coconut milk or cream (from a can)
  • 3 tbsp raw cacao powder for rolling the truffles

Instructions

    1. In a small bowl, add the raisins and the rum extract and mix. Set aside.
    2. If your chocolate is a block of chocolate, you'll first need to chop it up into smaller pieces. The smaller they are, the easier and quicker it will melt—ideally the size of buttons. If you're using buttons or pre-chopped chocolate, you can skip this step.
    3. Place the chocolate in a heat-proof bowl and set aside. 
    4. In the meantime, using a small saucepan or a Turkish coffee pot, heat the coconut milk or cream until it's brought to a gentle simmer. Do not boil!
    5. Pour it over the chocolate and leave it to sit for 4-5 minutes. This will melt your chocolate and make it easier for you to mix. 
    6. Using a silicone spatula or wooden spoon, mix the chocolate until it's nice and smooth. If you're finding that the chocolate isn't melting completely, place the heat-proof bowl over a small saucepan with some water in it (the saucepan) on low-medium heat and stir until it completely melts. Make sure that the water inside the saucepan is not touching the bottom of your bowl. 
    7. Once completely melted, add in the chopped raisins and rum mixture and stir until well incorporated.
    8. Place the bowl in the fridge for your ganache to set for at least 2 hours or overnight. 
    9. Once the ganache is ready, using a tablespoon, scoop out a tablespoons worth of ganache and roll in the palm of your hands working quickly until you have a ball. 
    10. Roll each truffle in the raw cacao powder and reshape if necessary—dust off any excess cacao powder.
    11. Continue the process for all the ganache until finished. It should make 10 truffles. 
    12. Place the truffles in the fridge in an airtight container for up to 1 week or at room temperature for a few days if it's cold. 

Notes

* Use chocolate that has a high cacao butter ratio. I like to use 70% dark. It has the perfect balance between sweet and bitter.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 58Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 4mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 1g

Nutrition information is a rough estimate calculated automatically. The accuracy of this information is not guaranteed.

Did you make this recipe?

Tag @theminimalistvegan on Instagram and follow us to see the latest!

Vegan Ginger Truffles

Vegan Ginger Truffles

Yield: 10 truffles
Prep Time: 15 minutes
Cool Time: 2 hours
Additional Time: 40 minutes
Total Time: 2 hours 55 minutes

If you love spice, you'll love these ginger chocolate truffles! With the shiny chocolate coating on the outside and pop of ginger on the inside, your taste buds will be dancing.

Ingredients

  • 150g (5.29oz) vegan chocolate* for ganache + 150g (5.29oz) vegan chocolate for dipping the truffles
  • 7 tbsp coconut milk or cream (from a can)
  • ½ tsp ginger powder
  • 5 pieces of crystallized ginger, cut in half

Instructions

  1. If your chocolate is a block of chocolate, you'll first need to chop it up into smaller pieces. The smaller they are, the easier and quicker it will melt—ideally the size of buttons. If you're using buttons or pre-chopped chocolate, you can skip this step.
  2. Place the chocolate in a heat-proof bowl and set aside. 
  3. In the meantime, using a small saucepan or a Turkish coffee pot, heat the coconut milk or cream until it's brought to a gentle simmer. Do not boil!
  4. Pour it over the chocolate and leave it to sit for 4-5 minutes. This will melt your chocolate and make it easier for you to mix. 
  5. Using a silicone spatula or wooden spoon, mix the chocolate until it's nice and smooth. If you're finding that the chocolate isn't melting completely, place the heat-proof bowl over a small saucepan with some water in it (the saucepan) on low-medium heat and stir until it completely melts. Make sure that the water inside the saucepan is not touching the bottom of your bowl. 
  6. Add in the ginger powder and mix until well incorporated.
  7. Place the bowl in the fridge for your ganache to set for at least 2 hours or overnight. 
  8. Just before you take the ganache out of the fridge to start rolling your truffles, we need to melt the second half of the chocolate over a double boiler to dip the truffles into. Place a heat-proof bowl over a small saucepan with some water in it (the saucepan) on low-medium heat and stir until it completely melts. Make sure that the water inside the saucepan is not touching the bottom of your bowl. Once melted, remove from heat and now you're ready to start making your truffles.
  9. Using a tablespoon, scoop out a tablespoons worth of ganache placing a piece of crystallized ginger in the middle. Enclose the ginger and roll it in the palm of your hands working quickly until you have a ball.
  10. Drop the truffle into the warm melted chocolate and using two forks roll around until it is completely coated. Pick up the truffle with one of the forks, sliding the fork on the edge of the bowl to get rid of any excess chocolate before placing on a piece of parchment paper.
  11. Continue the process for all the ganache until finished. It should make 10 truffles. 
  12. Place the truffles in the fridge until the outer chocolate has set. It should take around 20-30 minutes. Your truffles are now ready.
  13. You can store the truffles in the fridge in an airtight container for up to 1 week or at room temperature for a few days if it's cold. 

Notes

* Use chocolate that has a high cacao butter ratio. I like to use 70% dark. It has the perfect balance between sweet and bitter.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 49Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 4mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 0g

Nutrition information is a rough estimate calculated automatically. The accuracy of this information is not guaranteed.

Did you make this recipe?

Tag @theminimalistvegan on Instagram and follow us to see the latest!

Hand holding vegan truffles

Interested in more?

Every Friday, we send a free newsletter to subscribers with our latest content. Enter your email below for fresh recipes and articles delivered straight to your inbox.

Note: we believe that your email inbox is a sacred place and promise to never misuse your information or send you spam.

2 thoughts on “Decadent Vegan Chocolate Truffles | 4 Easy Recipes”

  1. AMAZING and oh so easy to make! My husband is from Belgium and he ( jokingly) told our friends these where imported from Belgium. I think they all believed him.
    Super fun to make these little decadent truffles… hard to believe they are vegan.

    You definitely do not taste the coconut from the coconut cream

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.