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Chocolate Vegan Truffles

Truffles. Little round toothsome candies. Of chocolate, cream and sometimes butter. You will be blown away by how delicious these chocolate vegan truffles are.

Vegan Chocolate Truffles

No heavy or cream today.  These nibbles are dairy free, and made with only three ingredients, chocolate, coconut and raisins. They can be rolled in cocoa powder or unsweetened coconut flakes–I like both for the attractive contrast.  Vegan and pretty much non-perishable, so shelf stable you can ship them to the tropics without a meltdown.

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Chocolate and cream truffles, christened so because, when they’re is rolled in cocoa they bear resemblance to the really expensive savory ones, the rare black fungus routed out near the roots of trees by dogs and pigs.

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In my past life as a pastry chef, I made all kinds of chocolate truffles. And I’ve enjoyed plenty: You know, just a bite to see if they’re good. And another to make sure.

Frozen nibbles, on a trip to the freezer to get something else. Peanut Butter. Margarita white chocolate, finished with a pinch of salt, milk chocolate and cranberry, or dark chocolate with rum, Kahlua or Grand Marnier.  See what I mean? Like potato chips, bet you can’t eat just one.

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I’ve backed off the butter and sugar now that I’m not going to the bakery, where sugar was always just fingertips away. Hungry and busy? Pop a truffle into your mouth… one of these vegan chocolate truffles.

What’s your favorite truffle flavor? Let us know in the comments below.

Make it a fabulous week–get in the kitchen and make a healthy dessert, without turning on the oven!

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5 from 1 vote
Vegan Chocolate Truffles
Chocolate Vegan Truffles
Prep Time
30 mins
cooling time
45 mins
Total Time
30 mins
 

These make fabulous hostess gifts. Made with only three ingredients, chocolate, coconut and raisins-- vegan truffles. Keep them at room temperature--no refrigeration required! Makes about 30 truffles.

Course: Dessert
Cuisine: Vegan, Gluten Free
Servings: 30 truffles
Author: Letty Flatt
Ingredients
  • 6 ounces vegan dark chocolate (55 to 65% cacao)
  • 6 tablespoons virgin coconut oil (see note)
  • 1 ¼ cups (5 ounces) dark raisins
  • Cocoa powder , as needed
  • Unsweetened coconut flakes , as needed
Instructions
  1. Place chocolate and coconut oil in the top of a double boiler, over gently boiling water; the upper pan should not touch the water.
  2. When the chocolate and coconut oil are melted, remove from the heat. Stir to mix. Set aside.
  3. Place the raisins in another bowl and cover with warm water. Let sit 15-20 minutes to moisten well. Drain.
  4. In a food processor puree the raisins with the chocolate/coconut oil until the raisins have broken down. Stop and scrape the bowl couple of times. Transfer to a clean bowl. Cover and let sit at room temperature until the mixture is firm. You can chill them if it's warm, but don't leave them in the fridge so long that the mixture hardens.
  5. Drop by rounded teaspoons or with #100 scoop onto a plate. Roll into rough balls quickly and gently between your palms.
  6. Dump cocoa powder and coconut flakes into separate bowls. Five or so at a time, drop the truffles into the bowls. Jiggle so the truffles move around and are coated with the coconut or cocoa.
Recipe Notes
  • Be sure to use virgin coconut oil.
  • Some coconut oils have a more pronounced coconut flavor. I have read that Trader Joe’s coconut oil is one of those.

9 comments

  • First of all, congratulations getting Lettyskitchen up and running! I am so excited to receive your future blog posts. 🙂
    Thanks for this truffle recipe. Perfect timing for gift giving. Reply · 7 December, 2013

  • […] sure to chill the dough before scooping. When the dough is cold, scoop it into round balls, like truffles. If the dough is not cold you’ll have a sticky mess all over your […] Reply · 6 July, 2014

  • These look delicious! Who doesn’t love chocolate? Going to book mark these to make them. Gorgeous photos too! Reply · 12 August, 2014

    • Letty

      Thanks Tina! Reply · 12 August, 2014

  • […] Save time forming the 1-inch balls, by using a small scoop, like this one—it’s much easier than dropping the dough from a spoon. I use my little scoop to portion lots of different batters, like gluten-free chocolate mint cookies and vegan chocolate to-die-for truffles. […] Reply · 5 December, 2014

  • […] scoops for consistent portioning of cookies and chocolate truffles, like these. Here’s one from Oxo Good Grips and another […] Reply · 13 December, 2014

  • Judy

    I made these yesterday. I found i had to chill the mixture a bit before forming the balls, but they are delicious and very easy to make. Thanks! Reply · 13 December, 2014

    • Letty

      Thanks Judy. Glad you like them. You are right, if it’s warm, as in Hawaii, you probably need to chill the batter for a little bit. I added that note to the recipe instructions. Reply · 13 December, 2014

  • […] You might want to try these heavenly vegan Chocolate Truffles made with coconut oil and dark […] Reply · 30 May, 2015

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