These Easy Vegan Chocolate Truffles are bursting with dark chocolate flavor. They make the perfect last-minute treat for Valentine’s Day or any special occasion.
All you need is just a few natural ingredients and a little bit of patience to create this delicious homemade vegan chocolate truffle recipe! Plus, the main ingredients are all easy to find at your local grocery store so you don’t have to worry about tracking down anything special or expensive.
​If you love chocolate dessert recipes then you may also enjoy this White Chocolate Champagne Cake Jars recipe.
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Why You’ll Love These Vegan Chocolate Truffles
- You only need simple ingredients to help you make this delicious treat. So, you don’t have to worry about hard to find ingredients at the grocery store.
- Chocolate lovers will rejoice about these dark chocolate truffles, plus they would be great for a Valentine’s Day Treat.
- These homemade chocolate truffles are a great dessert to make for the people in your life who enjoy the vegan lifestyle.
- Plus, these decadent chocolate truffles are the perfect bite-sized treat to enjoy after your evening meal.
Ingredients Needed
Get more info in the recipe card at the bottom of the post.
- coconut cream
- freeze dried blueberries– check your grocery store by the nuts and party snacks
- dark chocolate, vegan
- vanilla extract
- dried wild blueberries
- cocoa powder
Helpful Tools
Mason Jars for storing
Blender or food processor
1 tsp Melon baller or small cookie scoop
Parchment-lined baking sheet
How To Make These Vegan Chocolate Truffles
- Mix together the coconut cream and freeze dried blueberries in a blender. Blend until completely smooth.
- Chop the dark chocolate into small pieces and then place in a heat proof bowl.
- Warm the coconut cream and blueberry mixture over low heat until hot. Do not allow it to boil.
- Once the coconut cream mixture reaches almost a simmer remove from the heat, and stir in vanilla. Then pour the mixture of the chocolate and stir until the chocolate is melted.
- If all the chocolate does not melt place the mixture over a double boiler and stir until the chocolate is completely melted.
- Cover the bowl loosely with plastic wrap and chill until firm. This should take at least two hours.
- Line a baking sheet or cutting board with a piece of parchment paper or wax paper to place the truffles on once they are completed.
- Then add the cocoa powder to a small bowl and set it to the side.
- Using a small melon baller (1 tsp/5ml) scoop round portions of the chocolate mixture.
- Place 2-3 wild blueberries in the center of each truffle by placing the blueberries on top of the chocolate truffle filling and then scooping around them.
- Smooth the truffles by rolling gently between your palms until they are rounded.
- Roll each truffle in the cocoa powder and place on your parchment covered surface to harden.
Storage
Store the homemade truffles in an airtight container like a mason jar in the fridge for up to one week.
Recipe Variations
Chocolate Coated: If you love chocolate but aren’t a fan of the cocoa powder-dusted truffles, you can dip them in your favorite vegan melted chocolate instead. You could even sprinkle a little cocoa powder on top with the chocolate is still wet.
Fruit Topping: Use different freeze dried fruits to make strawberry or raspberry truffles. You can also top the finished truffles with some extra freeze dried fruit for a pretty topping.
Nutty Version: Add chopped pecans or almonds to either the center of your truffle before rolling it, or add them directly to the truffle mixture before you chill it. You could also add some nut butter to the center of your truffles cashew butter, almond butter, and peanut butter all work great.
Coconut: You could also roll these chocolate balls in coconut flakes if you love coconut
Tips & Tricks
- If you don’t have a double boiler, you can use a saucepan and any heat-proof mixing bowl to make your own double boiler to melt the chopped chocolate. Just make sure the bowl doesn’t touch the water. Or you could also microwave the chocolate 10 seconds at a time stirring between intervals. Make sure that you stir the chocolate often while it is melting so that it doesn’t scorch.
- The best way to add the blueberries to the center is by scooping a small indent in the chocolate, placing the blueberries in it, and scooping around, turning the chocolate over until you have a round truffle.
- Don’t skimp on the chill time for the chocolate truffle mixture, you want to make sure that your vegan truffles harden completely before you shape them. If the mixture is to sticky you will not be able to get smooth truffles.
- If you roll them too soon, they may still be a bit soft which will make rolling and shaping difficult.
- Don’t forget to include the wild blueberries as they add a natural sweetness that pairs perfectly with dark chocolate.
- For this recipe, I recommend using high quality chocolate balls for this simple recipe.
- If you plan to dip these in chocolate, I recommend that you had 1/4 teaspoon of coconut oil to the chocolate so that it is stable for dipping. Don’t forget to let the excess chocolate drip off before you add it to your baking sheet
FAQ
Do you have questions about this delicious vegan chocolate truffles recipe? Here are the answers to the most commonly asked questions to this delicious chocolate recipe.
Yes, these they can stored in a freezer-safe container for up to three months.Â
Yes, for food safety reasons, it is best to store your finished dark chocolate blueberry truffles in the refrigerator. They will last up to one week.Â
The name truffle comes from the classic French confection that is made of chocolate and cream, much like these vegan truffles. Â They are usually coated in cocoa powder or finely chopped nuts for a rich and decadent dessert. Â Â
Other Chocolate Recipes
Vegan Chocolate Truffles
Ingredients
- ½ cup coconut cream (125 ml)
- ½ cup freeze dried blueberries (15 g)
- 8 ounces vegan dark chocolate (225 g)
- 1 teaspoon vanilla extract (5 ml)
- ¼ cup dried wild blueberries (40 g)
- ¼ cup cocoa powder (20 g)
Instructions
- Mix together the coconut cream and freeze dried blueberries in a blender. Blend until completely smooth.
- Chop the dark chocolate into small pieces and then place in a heat proof bowl.
- Warm the coconut cream and blueberry mixture over low heat until hot. Do not allow it to boil.
- Once the coconut cream mixture reaches almost a simmer remove from the heat, and stir in vanilla. Then pour the mixture of the chocolate and stir until the chocolate is melted.
- If all the chocolate does not melt place the mixture over a double boiler and stir until the chocolate is completely melted.
- Cover the bowl loosely with plastic wrap and chill until firm. This should take at least two hours.
- Line a baking sheet or cutting board with a piece of parchment paper or wax paper to place the truffles on once they are completed.
- Then add the cocoa powder to a small bowl and set it to the side.
- Using a small melon baller (1 tsp/5ml) scoop round portions of the chocolate mixture.
- Place 2-3 wild blueberries in the center of each truffle by placing the blueberries on top of the chocolate truffle filling and then scooping around them.
- Smooth the truffles by rolling gently between your palms until they are rounded.
- Roll each truffle in the cocoa powder and place on your parchment covered surface to harden.
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