Easy Vegan Chocolate Truffles

by Rachel Conners on February 10, 2020 2 comments »

Easy Vegan Chocolate Truffles: made with only FOUR ingredients and they’re paleo-friendly with a nut-free option! This simple truffle recipe is the perfect homemade holiday gift.

Meet your new favorite homemade chocolate truffle recipe!

I whipped these up last week for the first time and I’m already on batch number two. They’re a big hit around here and one of the easiest things to make from scratch. People will be impressed with you, too ;)

These delightful chocolate truffles are paleo, vegan, and made with just four ingredients. The hardest part is scooping and rolling, and that part is still easy.

What goes into these Vegan Chocolate Truffles?

Dark chocolate – you can use chocolate chips or chopped up chocolate bars, but to keep the recipe paleo, make sure to use one that’s refined sugar-free. My favorite brands for refined sugar-free chocolate are Hu Kitchen (the bars and gems) and the coconut-sugar sweetened chocolate chips from Santa Barbara Chocolate. Using the code BAKERITA will get you 10% off your order with either brand!
Coconut milk – I use full-fat coconut milk from a can here. It adds creaminess and helps create a ganache with the chocolate.
Maple syrup – I used two tablespoons, but the amount you’ll use may vary based on how sweet you like your truffles and how dark the chocolate is. The darker the chocolate, the more maple syrup you’ll want to use. You can also replace this with another liquid sweetener if preferred, like honey, date syrup, or agave syrup.
Nut butter – this is the game-changer for me! Adding nut butter helps stabilize and thicken the whole mixture, and also helps prevent the truffles from totally melting in your hands when you roll them into balls. I use peanut butter in one test and cashew butter in another. Both were delicious! Any nut or seed butter will work here.

And now that you know the super simple ingredients that go into these beauties…

Here’s how you make these chocolate truffles:

Heat together the dark chocolate, coconut milk, and maple syrup, until the chocolate is smooth and melted. You can do this over the stove or in the microwave.
Once melted, whisk in the nut butter until smooth. Taste, and add a little more sweetener or a pinch of salt if necessary.
Place in the refrigerator for a few hours until firm all the way through.
Use a small scoop or tablespoon to portion out the truffles and roll them into balls.
If you want to adorn them the way I did, you can then roll the truffles into your favorite garnishes and then devour!

For garnishing these beauties, I opted to go fruity with pinks (perfect for Valentine’s Day) and rolled the truffles in crushed freeze-dried raspberries, crushed freeze-dried strawberries, and cacao powder. You could also use hemp seeds, chia seeds, or any other crushed freeze-dried fruits.

I hope you adore these easy, vegan chocolate truffles as much as I do! If you make them, I’d so appreciate you leaving a comment and a starred review below so I can hear your feedback :D enjoy!

Need more easy, vegan candy recipes? Try these favorites: