Vegan chocolate truffles are made with just three ingredients and are an effortless way to elevate everyday chocolate into a special treat. These dairy-free truffles use a creamy, decadent ganache and are entirely vegan when you choose vegan-certified ingredients.
Featured Comment
⭐⭐⭐⭐⭐ Delicious! Was a hit at my morning tea today 🙌🏻 – Cassie
At the holidays I love taking simple ingredients and giving them a little lift so they feel special. These truffles do exactly that: ordinary chocolate becomes a silky ganache, then is rolled into bite-sized treats that feel indulgent and celebratory.
You could simply enjoy a piece of chocolate, but turning it into ganache truffles adds texture and ceremony — perfect for after-dinner treats, sharing with guests, or gifting to friends and family.
Key Ingredients
These truffles require only three main ingredients, plus whatever coating you prefer. With such a short ingredient list, choose high-quality components for the best flavour and texture.
All ingredient quantities are shown in the recipe card at the end of this post.
- Dark chocolate – pick a good-quality, vegan/dairy-free dark chocolate. A chocolate you enjoy eating will make the best truffles.
- Coconut milk – use full-fat canned coconut milk for a creamy ganache. The extra fat gives a smooth, rich texture.
- Vanilla – a touch of vanilla rounds out the chocolate. You can experiment with other flavours, but vanilla keeps the profile classic and rich.
- Cocoa powder or chocolate sprinkles – roll finished truffles in cocoa powder or sprinkles. Note: not all sprinkles are vegan, so check labels or stick with cocoa powder if you’re unsure.
If you need these to be strictly vegan (not just dairy-free), double-check that all ingredients, including sprinkles and chocolate, are certified vegan.
Step-by-Step Instructions
You’ll need a mixing bowl, a small saucepan and a spoon. A cookie scoop helps portion the truffles, but a teaspoon or tablespoon works fine.
Start by chopping the dark chocolate into small pieces and place them in a heatproof bowl.
Gently heat the canned coconut milk with the vanilla in a small saucepan until it just begins to simmer — do not let it boil.
Pour the hot coconut milk over the chopped chocolate and let it sit for about 5 minutes. Then stir until the chocolate melts into a glossy, smooth ganache. The mixture should be thick, creamy and shiny.
Chill the ganache in the fridge for about 2 hours until it firms up. Spreading it in a shallower dish will speed cooling.
When set, scoop tablespoon-sized portions of ganache and roll them quickly between your palms into smooth balls. If the ganache softens in your hands, pop the scoops into the freezer for 5–10 minutes, then finish rolling.
If the ganache is too firm to shape, let it sit at room temperature for a few minutes so it becomes pliable.
Roll each ball in cocoa powder or sprinkles to finish.
Tips for making chocolate truffles
If you’re working in a warm kitchen, the ganache can soften quickly. These tips will help you shape neat, firm truffles every time.
- Use the freezer to firm up truffles while shaping. If the ganache sticks to your hands, chill the scooped portions for a few minutes before rolling. You may need to alternate between the freezer and counter until all truffles are shaped.
- After coating, roll each truffle gently between your palms to help the coating adhere and to refine the shape.
- Experiment with coatings: cocoa powder, crushed nuts, shredded coconut, or freeze-dried fruit powders all work well and add different textures and flavours.
Storing and freezing
Because these truffles use coconut milk, they can soften at room temperature. For the best texture, store them chilled.
Keep truffles in an airtight container in the fridge for up to two weeks, or freeze them for up to three months. Thaw briefly at room temperature before serving, or enjoy them cold straight from the fridge.
If you make this recipe, please leave a comment and a rating below!
Recipe Card
Vegan Chocolate Truffles
Ingredients
- 220 grams dark chocolate (vegan)
- ½ cup canned full-fat coconut milk
- ½ teaspoon vanilla extract
- ¼ cup cocoa powder for rolling
- Chocolate sprinkles (optional, check vegan status)
Instructions
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Chop the dark chocolate into small pieces and place in a large, heatproof bowl.
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Heat the coconut milk and vanilla in a small saucepan until it just begins to simmer. Do not boil.
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Pour the hot coconut milk over the chocolate and let sit for 5 minutes, then stir until smooth and glossy.
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Refrigerate the ganache for about 2 hours until firm.
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Scoop tablespoon-sized portions, roll into balls, and toss in cocoa powder or sprinkles. If the ganache softens while shaping, chill the scoops in the freezer for 5–10 minutes before rolling.
Notes
Nutrition
Nutritional information is an estimate and should be used as a guide. Calculate based on the exact ingredients you use.