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