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    Home » Desserts

    Vegan Chocolate Truffles

    Published: May 24, 2018 Updated: Nov 9, 2021 by Alison Andrews This post may contain affiliate links

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    Vegan Chocolate Truffles

    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 stacked up on a white plate.

    So when I wanted to make these what I had in mind was Lindt balls. You know those balls with hard chocolate on the outside and a super soft, smooth center? Yes, those.

    Well of course what I have here with these vegan chocolate truffles is nothing like that!

    What it is, is a hard chocolate shell filled with a softer chocolate center so it’s close (sort of, maybe, a little bit, nevermind).

    These vegan chocolate truffles are totally divine, even if they are not really anything like Lindt balls.

    They’re chocolate ganache centers rolled into balls and then rolled in vegan chocolate. Yum!

    Close up shot of vegan chocolate truffles on a baking tray.

    How To Make Vegan Chocolate Truffles

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add vegan chocolate chips or chopped chocolate to a mixing bowl.
    • Heat coconut cream to a simmer and then pour it over the top of the chocolate, making sure that it covers the chocolate completely.
    • Leave it to sit for a minute to give the chocolate a chance to melt.
    Hot coconut cream and chocolate pieces in a mixing bowl in the process of making chocolate ganache.
    • Stir it up into a rich chocolate sauce.
    Chocolate ganache freshly made in a mixing bowl.
    • Place into the fridge to set. This will take 2-3 hours, you’ll know it’s ready when you stick a knife into the ganache and feel that it’s solid all the way through.
    • Use an ice cream scoop or a spoon to scoop out even amounts of the hardened ganache and then drop it into a bowl of cocoa powder.
    Scooping out hard set chocolate ganache with an ice cream scoop.
    • 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 them into the freezer to set.
    Vegan Chocolate Truffles lined up on parchment paper.
    • When the balls are nice and hard from the freezer, melt vegan chocolate in a microwave safe bowl, by microwaving it in 30-second intervals, bringing it out to stir every 30-seconds until melted.
    • Drop the balls into the melted chocolate one by one and use two teaspoons to manoeuvre the balls in the chocolate to get them completely coated and then place them back onto the parchment lined tray. Decorate with chocolate shavings.
    • When all the balls have been dipped in chocolate return them to the fridge for the chocolate to set and then enjoy!
    Vegan Chocolate Truffles on parchment paper on a baking tray.

    Ingredient Notes

    • Vegan chocolate or chocolate chips – you can use either chopped vegan chocolate or vegan chocolate chips. But just make sure it’s high quality and melts down well.
    • Coconut cream – this should be canned and unsweetened. You don’t need to separate the cream by refrigerating it first, you can just shake up the can and measure out a cup.
    • Cocoa powder – rolling the balls in cocoa powder before they set and before rolling them in chocolate is just so that you can roll them into balls. It stops them from sticking to your hands and makes them easy to handle.
    Vegan Chocolate Truffles stacked up on a white plate.

    Chef’s Tips

    There is a lot of setting time. This recipe takes a while to make because of all the setting that has to happen, but the actual hands on time is quick and they’re definitely fun to make. The result is also really sensational so you don’t mind that it takes a while.

    Use a cookie scoop. Scoop the ganache with your cookie scoop (or ice cream scoop, whatever you want to call it) in roughly two tablespoon portions. If you don’t have a cookie scoop then you can use a spoon.

    Decorate. Once dipped in chocolate decorate the balls with chocolate shavings! Make sure to sprinkle on the chocolate shavings while the chocolate is still wet so that it sticks. It’s good to get someone to help with this part, so that one person dips the balls in the chocolate and the other person sprinkles chocolate shavings on top as soon as the chocolate covered ball goes back onto the tray.

    Vegan Chocolate Truffles stacked up on a white plate, one cut in half to show the center.

    Storing and Freezing

    Keep them stored in the fridge where they will last for up to a week, and enjoy whenever you need a delicious treat!

    You can also store them in the freezer for up to 3 months.

    Vegan Chocolate Truffles stacked up on a white plate, one cut in half to show the center.

    More Bite-Sized Vegan Desserts

    1. Vegan Coconut Truffles
    2. Vegan Oreo Truffles
    3. No-Bake Vegan Truffles
    4. Vegan Carrot Cake Balls
    5. Vegan Energy Balls
    6. Vegan Peanut Butter Balls

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan chocolate truffles on a parchment lined baking tray.

    Vegan Chocolate Truffles

    These vegan chocolate truffles are rich and luxurious with a decadent chocolate ganache center smothered in dark chocolate. The perfect dessert for all occasions!
    4.97 from 29 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 45 minutes
    Total Time: 45 minutes
    Servings: 20
    Calories: 202kcal
    Author: Alison Andrews

    Ingredients

    For the Chocolate Ganache:

    • 1 ¾ cups Vegan Chocolate Chips or Chopped Chocolate (300g)
    • 1 cup Coconut Cream (240ml)
    • ¼ cup Cocoa Powder (22g) Unsweetened, for rolling

    For the Chocolate Coating:

    • 1 ¾ cups Vegan Chocolate Chips or Chopped Chocolate (300g )
    • 1 tsp Coconut Oil

    For Decoration:

    • Chocolate Shavings
    Prevent your screen from going dark

    Instructions

    • 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!

    Video

    Notes

    1. You can use any vegan chocolate that you like the taste of, or you can use chocolate chips. Make sure it’s a premium brand that melts down well. 
    2. Prep time is only for hands on time and not for time spent setting in the fridge/freezer.
    3. Keep them stored in the fridge where they will last for up to a week, and enjoy whenever you need a delicious treat! You can also store them in the freezer for up to 3 months.

    Nutrition

    Serving: 1Ball | Calories: 202kcal | Carbohydrates: 20g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 55mg | Fiber: 3g | Sugar: 15g | Vitamin C: 1mg | Calcium: 44mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Charis Clark says

      March 23, 2021 at 2:06 am

      I love making these truffles for special occasions! Always my go-to chocolate dessert recipe!5 stars

      Reply
      • Alison Andrews says

        March 23, 2021 at 10:45 am

        Thanks Charis!

        Reply
    2. Toni says

      January 28, 2021 at 4:24 am

      Hi! I’m so excited to try this. Planning also to add some espresso. How much espresso do you think I need to put that won’t affect the setting of the chocolate? Thanks

      Reply
      • Alison Andrews says

        January 28, 2021 at 9:27 am

        I would use espresso powder so that it won’t have an effect on the consistency.

        Reply
    3. Natalia says

      January 18, 2021 at 9:32 pm

      Hi! Can you use olive oil or canola oil instead of coconut oil?

      Reply
      • Alison Andrews says

        January 19, 2021 at 10:37 am

        You can omit it altogether. It just helps to make the melted chocolate a little thinner and easier to handle. It is possible to use canola oil but if you’re using that, be very conservative with the amount as it can prevent it setting if you use too much.

        Reply
        • Natalia says

          January 20, 2021 at 4:15 am

          Ok. Thank you so much!

          Reply
      • Savannah says

        April 14, 2021 at 3:35 pm

        my local vegan ice cream shop has a flavor called chocolate olive oil… you’ve given me a great idea lol

        Reply
    4. Jennie says

      December 30, 2020 at 10:06 pm

      Best truffles I’ve had in years!!
      Great to add cointreau or a coffee shot to5 stars

      Reply
      • Alison Andrews says

        December 31, 2020 at 10:11 am

        Thanks Jennie!

        Reply
      • Linda says

        February 24, 2021 at 9:36 pm

        Omg….best truffle ever! You wouldn’t even know it was vegan. So rich and creamy!!5 stars

        Reply
        • Alison Andrews says

          February 25, 2021 at 9:54 am

          Thanks so much Linda!

          Reply
    5. Lisa says

      December 21, 2020 at 7:32 pm

      These are so yummy! I shared them with friends for Christmas and they were a hit. I have some extras that I want to save for later so I’m going to try freezing them. Have you tried that? Seems like it should work. Thanks for the great recipe!5 stars

      Reply
      • Alison Andrews says

        December 22, 2020 at 12:16 pm

        Hi Lisa! So glad you like them! Yes they will be fine stored in the freezer as well. 🙂

        Reply
    6. Ausrine Petrauskyte says

      December 19, 2020 at 5:45 pm

      These truffles are incredible!! I was wondering if they need to stay in the fridge after set? I want to gift them as xmas presents but I’m worried it may potentially melt and fall apart…is there a certain amount of time they can be kept out without melting? Thank you!

      Reply
      • Alison Andrews says

        December 20, 2020 at 8:59 am

        Hi Ausrine, if the weather is cool then a few hours outside the fridge will be fine, but any longer and they will get quite soft.

        Reply
      • Lucy says

        January 13, 2021 at 1:00 am

        Hi! Just a question regarding the measurements. Is it 300g chocolate for the ganache, and then another 300g for the coating (600g total). Or is it 300g all together?5 stars

        Reply
        • Alison Andrews says

          January 13, 2021 at 9:22 am

          600g in total! 🙂

          Reply
    7. Erin Kirkpatrick says

      December 08, 2020 at 12:17 am

      My new holiday go to.5 stars

      Reply
      • Alison Andrews says

        December 08, 2020 at 10:49 am

        Yay! Thanks Erin!

        Reply
    8. katelin says

      November 26, 2020 at 5:27 pm

      VERY RICH truffle I found that adding sugar to the coating helps giving it a better flavor. Other than that my whole family loved them!4 stars

      Reply
      • Alison Andrews says

        November 27, 2020 at 12:16 pm

        Glad to hear everyone loved them! Thanks for sharing Katelin!

        Reply
    9. Kimberly says

      August 01, 2020 at 12:24 am

      Made this today and it came out great! The only thing is that I had to add more than 1 teaspoon of coconut oil. Maybe my kitchen was too cold, but the chocolate kept hardening so I had to keep popping it back in and adding coconut oil as I went to keep it smooth enough to use as a coating

      Reply
    10. Melanie says

      April 30, 2020 at 2:39 pm

      Hi! I ran across this recipe today and I would love to try it, but I’m highly allergic to coconut products. I have made ganache without coconut oil so I’m not concerned about that, but what would be an acceptable substitute for the coconut cream? Do you think it would work to thicken or reduce something like cashew milk, or to use your recipe for cashew cream?

      Thanks in advance! I just found your blog last week and I’m already a huge fan!

      Reply
      • Alison Andrews says

        May 01, 2020 at 1:33 pm

        Hi Melanie, I think if you can get a different non-dairy cream like a soy cream or something like that, then that would work just fine! 🙂

        Reply
    11. Kathleen M Zapata says

      March 25, 2020 at 5:29 am

      Perfect! I used Thai Kitchen coconut cream and sunflower oil as I did not have coconut oil on hand and they turned out absolutely perfect. Liquid centers and truly perfect. I am an experienced cook and baker but this was my first crack at truffles. Excellent recipe!5 stars

      Reply
      • Alison Andrews says

        March 26, 2020 at 10:56 am

        Awesome! Thanks for sharing Kathleen!

        Reply
    12. penny Spencer says

      February 23, 2020 at 5:32 pm

      Hello. Want to make these for my daughters wedding. If you add say Baileys Irish or Bourbon, would the addition of liquid or say orange extract make a difference in how the chocolate sets? Thanks.

      Reply
      • Alison Andrews says

        February 24, 2020 at 10:18 am

        Hi Penny, I think orange extract would be okay to add as you would only need a small amount, but the addition of any more liquid than that could definitely cause an issue with how they set. All the best! 🙂

        Reply
    13. Zuzana says

      February 17, 2020 at 10:34 pm

      Very luxury chocolate balls. Yum yum????????????????????????5 stars

      Reply
      • Alison Andrews says

        February 18, 2020 at 10:12 am

        Thanks Zuzana! 🙂

        Reply
    14. Julia says

      February 15, 2020 at 4:12 am

      These were absolutely amazing! The chocolate ganache centre has to be one of the best things I’ve ever tasted. I topped them with shredded coconut and vegan sprinkles and they made a wonderful Valentine’s Day treat 🙂5 stars

      Reply
      • Alison Andrews says

        February 15, 2020 at 2:49 pm

        Awesome Julia! Thanks so much for the wonderful review! 🙂

        Reply
    15. Rachael Hurst says

      December 30, 2018 at 10:58 am

      Hi, this recipe sounds delicious I’m going to give it a try for my Dad’s birthday present, but I was wondering if it’s okay to use normal tins of coconut milk rather than the tins of coconut cream you have linked in your recipe please? Thanks x

      Reply
      • Alison Andrews says

        January 01, 2019 at 9:25 am

        As long as it’s full fat coconut milk in the can, it should work okay as a substitute for coconut cream though the thicker coconut cream is best for this recipe. 🙂

        Reply
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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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