vegan truffles

These vegan rum truffles are decadently delicious. Rich chocolates with a kick and rolled in coconut make the perfect festive treat or gift.

Vegan Rum Truffles

100 g dark chocolate (70% cocoa)

2.5 tbsp refined coconut oil

tsp rum

tbsp icing sugar

cocoa powder

instant coffee powder

g dessicated coconut

Break the chocolate into pieces. Place it in a bowl with the coconut oil and melt over a hot water bath, stirring frequently.

Take the bowl off the hot water bath and stir in the rum.

Add the sugar, cocoa powder and instant coffee powder, mix to combine.

Let the mixture cool down to solidify and become mouldable.TIP: Refrigerate to speed things up, but check on it every few minutes. Below the fat&#x27;s melting point, the mixture will solidify very suddenly.

With a teaspoon, scoop out portions of the mixture and roll into balls between your palms.TIP: If your hands are warm and the chocolate melts, cover your palms in cocoa powder before rolling.

Roll the shaped truffles in a plate of coconut to coat them. TIP: Coat the balls immediately after shaping. Otherwise they might cool down and the coconut might not stick so well.

https://embed.mediavine.com/videos/s2uj1hh7m4850qn3ajib

Decadently delicious and easy to make. Serve these rum balls at your next holiday party or give them as cute Christmas presents.

I may be biased, but I think these are the best easy homemade truffles! They’re really decadent with a deep, rich, dark chocolate flavor (similar to 75% dark chocolate) and soft melt-in-your-mouth texture. They’re perfect for Valentine’s Day — or any ol’ day you’re craving chocolate! Store any leftover truffles in an airtight container in the refrigerator. They’ll keep for at least one week, maybe more — if they last that long!

Healthy Chocolate Truffles

(80 grams) unsweetened cocoa powder

(60 milliliters) unsweetened vanilla almond milk

(60 milliliters) pure maple syrup

chocolate,

Add the cocoa powder to a small bowl. Make a well in the center. Pour in the milk and maple syrup. Stir with a fork until all of the cocoa powder is fully incorporated. (It takes some effort and patience. See Notes!) Chill the mixture for 30 minutes.

Line a baking sheet with wax paper or parchment paper.

Roll the chilled chocolate mixture into 16 balls. (If the mixture sticks to your hands, wipe them with a very lightly moistened paper towel in between rolling each one.) After rolling each one, place onto the prepared baking sheet.

Coat the truffles, if desired (see Notes!), before transferring to an airtight container. Refrigerate until ready to serve.

These rich and creamy Chocolate Raspberry Truffles are made from only 4 simple ingredients and are naturally dairy-free! Perfect for date night...or any night! 

Vegan Chocolate Raspberry Truffles 

(34 g) freeze-dried raspberries

+ 2 tablespoons (265 ml) full-fat coconut milk

(300 g) high-quality dark chocolate*, chopped

cacao powder, additional raspberry powder, etc, to roll the truffles in

Add the freeze-dried raspberries to a food processor (don&#8217;t forget to remove any non-edible packets!) and process until a smooth powder forms, 45 to 60 seconds. Let the powder settle for a few moments before opening the food processor again. At this point you can choose to sift the raspberry seeds out of the powder with a metal strainer, but I decided to keep them in.

Set up a double boiler on the stovetop, by adding 1-2 cups of water to a large pot, then covering with a large glass bowl and bringing to a boil over medium heat. Add the coconut milk and raspberry powder to the bowl, whisking until evenly combined. Then, add the chopped chocolate and use a spatula to stir the mixture together until the chocolate is 80-90% melted. At this point, use oven mitts to carefully remove the bowl from the heat and continue to stir until all of the chocolate melts.

Transfer the bowl to the fridge and allow the chocolate to set for 2 1/2 to 3 hours. You want the mixture to be firm enough to roll into balls without melting.

Use a 1-tablespoon cookie scoop or tablespoon to scoop out balls of dough, rolling them in between your hands to form circles. Place the truffles on a parchment paper-lined baking tray, then pop the tray in the fridge while you prepare your powders

Add the cacao and/or raspberry powder to a small bowl with a wide base, then individually roll each truffle around the powder until it is evenly coated. Return to the baking tray, place in a storage container, or enjoy immediately! These truffles will keep in the fridge for up to one week, or can be frozen for up to two months.

I'm so obsessed with these ???? i did tweak the recipe tho, i didn't have coconut milk so i used the organic unsweetened almond milk from aldi which is really creamy and it came out great! Also added about 1/4 cup of sugar to add a little more sweetness. I definitely recommend sifting out the raspberry seeds if you want a really creamy truffle. Thanks for the inspiration! ????

These Healthy Pumpkin Truffles are creamy, fluffy, and packed with fall flavor! Made with only 6 ingredients and naturally gluten, grain, and sugar-free

Healthy Pumpkin Truffles

(84 g) almond flour or 1/2 cup almond pulp (from making nut milk)

(123 g) unsweetened pumpkin puree

(119 g) medjool dates, pitted; about 7 large

(126 g) nut or seed butter

coconut flour

pumpkin pie spice

(113-126 g) dairy-free chocolate, to drizzle or dunk (Optional)

Line a plate or small baking tray with parchment paper, then set aside. Add the almond flour or pulp, pumpkin, pitted dates, nut butter, coconut flour, and pumpkin pie spice to a food processor. Blend for 60 &#8211; 90 seconds until smooth and even, pausing to scrape the sides of the device with a spatula if necessary.

Wet your hands, then roll the batter into 2-tablespoon-sized balls and place onto the lined baking tray. Repeat until all of the batter has been rolled. If you plan to enjoy these truffles plain, let them set in the fridge for 10 minutes to thicken. If you plan to drizzle them with chocolate, place in the freezer for 20 minutes to harden further.

Melt the chocolate using either the microwave or double-boiler, then drizzle it over the truffles. You can also use two forks to &#8220;dunk&#8221; each truffle in the chocolate, then return it to the baking sheet to let harden completely.

Serve as desired; leftovers will keep in the fridge for up to one week.

I love your website and your recipes! For some reason i get obsessed with pumpkin around this time of the year. I’ll consume anything with pumpkin but you just combined with my favorite thing in the world, CHOCOLATE! Thank you for this post!

All the pie flavor in an easy, no-bake dessert! We didn't use chocolate, and for us that was just perfect. Thanks!

These vegan chocolate truffles are rich and luxurious with a decadent chocolate ganache center smothered in dark chocolate. The perfect dessert for all occasions!

Vegan Chocolate Truffles

Vegan Chocolate Chips

Coconut Cream ((240 milliliters))

Cocoa Powder ((22 grams) Unsweetened, for rolling)

tsp Coconut Oil

Chocolate Shavings

Prepare the chocolate ganache. Add the chocolate to a mixing bowl.

Heat the coconut cream to a simmer (you can do this either on a stove top or in the microwave, just be very careful if doing it in the microwave not to overheat and boil it over).

Pour the simmering coconut cream over the chocolate pieces in the mixing bowl. Leave to sit for around a minute to melt, then mix it into a chocolate sauce.

Place into the fridge to set. This will take a few hours (2-3 hours, you'll know it's set when you stick a knife into it and it's solid all the way down).

When set, use an ice cream scoop or a spoon to scoop out even amounts of the ganache and drop it into the cocoa powder, then use your hands to roll it into a ball. The cocoa powder will stop it from sticking to your hands. Place the balls onto a parchment lined baking tray.

When all the balls are rolled, place into the freezer to harden.

Prepare the chocolate coating. When the balls are nice and hard, add the chocolate to a microwave safe bowl and microwave in 30-second intervals bringing out to stir every 30-seconds until completely smooth and melted. Add in your coconut oil and stir in.

Drop the balls into the chocolate one by one and use two teaspoons to manoeuvre the balls in the chocolate and back onto the parchment lined baking tray. Decorate with chocolate shavings.

Return to the fridge for the chocolate to set and enjoy!

switched it up quite a bit, but solid basic recipe with delicious results.

These are amazing! I love chocolate orange so I added  the peel of an orange to the coconut cream while it was heating, then let it infuse for about half an hour, and 1 tsp of Cointreau to the chocolate ganache and It was delicious but subtle, so may try more orange next time. Such a decadent, smooth and creamy ganache! Will definitely be adding this to my vegan treats list! ( Thank you so much for listing the ingredients in grams!)

Being newly vegan, I've been able to find/make vegan versions of pretty much everything I love. When I received a bunch of Lindor truffles for Christmas from my students, I immediately rolled my eyes.  Great, good luck finding a vegan version of this.  But I wanted it so badly, I did a quick search and found this recipe, and I'm so glad I did.  

This was amazing.  Has perfect hard outer shell and creamy soft ganache inside.  I was nervous about them tasting too coconutt-y  (I'm not a fan), but it didn't taste like that at all. Process was very time-consuming but worth it.  I should probably invest in a mini cookie scoop to cut down on time and mess.  Will definitely be giving these as my Valentines gift!

Thanks for an incredible recipe!

I tried it , so easy , even dealing with the ingredients was easy ..
The taste was amazing 
I just had problem at the beginning when I start making them as balls … it took me sometime to figure the best size and tools 

Generally.. I highly recommend to give it try ..

I love making these truffles for special occasions! Always my go-to chocolate dessert recipe!

Omg....best truffle ever! You wouldn’t even know it was vegan. So rich and creamy!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1537719211/bhoqvq9qgb9jwk05ivtf.mp4

Vegan Chocolate Truffles - Loving It Vegan. Rich and luxurious vegan chocolate truffles. A decadent chocolate ganache center smothered in dark chocolate. The perfect dessert for all occasions.

Top 5 vegan truffles recipes from across the web

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Vegan Rum Truffles

Healthy Chocolate Truffles

Vegan Chocolate Raspberry Truffles

Healthy Pumpkin Truffles

Vegan Chocolate Truffles

Top 5 vegan truffles recipes from across the web

The most viewed vegan truffles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Rum Truffles

Healthy Chocolate Truffles

Vegan Chocolate Raspberry Truffles

Healthy Pumpkin Truffles

Vegan Chocolate Truffles

The most viewed vegan truffles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine