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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:

Easy Vegan Chocolate Truffles

Author: Rachel
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 26 truffles 1x

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Description

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.

Scale

Ingredients

For the truffles

1 cup (6 ounces) dark chocolate, chopped or in chips
⅓ cup full-fat coconut milk
2 tablespoons (42g) maple syrup or other liquid sweetener of choice, more or less can be used depending on how sweet you want the truffles
⅓ cup (128g) nut butter of choice, I like peanut butter, almond butter, and cashew butter here. Use a seed butter to keep it nut-free.
Big pinch of salt, if your nut butter isn’t salted

Optional garnishes:

Crushed freeze-dried raspberries
Crushed freeze-dried strawberries
Cacao powder

Instructions

Add the chocolate, coconut milk, and maple syrup to a microwave-safe bowl. Microwave for 1 minute, stirring every 30 seconds. If it’s not fully melted after 1 minute, microwave in 15 seconds increments, stirring between each, until smooth.
Whisk in the nut or seed butter and salt.
Refrigerate for two hours or until firm all the way through.
Use a small scoop (I used a two teaspoon cookie scoop) to form small truffles, rolling between your hands to make the ball shape. Place on a plate or small baking sheet. Repeat until all the chocolate mixture is used.
Place your garnishes in small bowls and roll the truffles in them to coat the outside of the truffles until all are coated.
Store in a jar or airtight container in the refrigerator. They will keep for a few weeks.

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