4-Ingredient Chocolate Truffles (Vegan)

– vegan – gluten free – grain free – oil free – Refined Sugar free – 

Decadent is the best way to describe these chocolate truffles. with just 4 super simple ingredients you can make the creamiest, most melt-your-in-mouth little balls of heaven. 

In the original recipe, I have listed cacao powder as a flavor idea, but there are soo many to choose from including shredded coconut, melted chocolate, sprinkles, cacao nibs, crushed hazelnuts or any other nuts.

Helpful tips:

• These chocolate truffles were super easy to make, but they do require a decent amount of chill time, so plan ahead of time or prepare for the following day. Just a heads up! 
• Once the chocolate has chilled and is firm, I recommend first rolling the truffle in your topping, then using your hands to roll into a nice ball. The topping will prevent the chocolate from sticking to your hand, which makes it very challenging to roll.
• If storing the truffles in the freezer, I highly recommend allowing them to thaw for about 10 minutes before serving to achieve the best creamy texture.

Baking Essentials:

• A heat-proof mixing bowl. A wide, shallow bowl will help cut down on chill time.
• A cookie scoop 
• A rubber spatula
• A large plate or baking sheet

Substitutions: 

• Coconut milk: you can use any nondairy milk of choice, however, I prefer coconut because it is thicker and adds a beautiful creamy texture to these truffles (and no, you will not taste the coconut).

More easy no-bake vegan treats you will love:

• Raw maple donut holes
• Raw cookie dough bars
• German chocolate fudge
• No-bake peanut butter stuffed brownie bites

4-Ingredient Chocolate Truffles (Vegan)

Recipe by Vita Pura Health Course: DessertsCuisine: AmericanDifficulty: Easy

Yield

10

truffles

Prep time

20

minutes

Chill time

3

hours 

Calories

204

kcal

Ingredients

• 10 oz dairy-free chocolate (1 3/4 cups chocolate chips)

• 9 tbsp full-fat coconut milk

• 1/2 tbsp vanilla extract

• Cacao powder for rolling (+ and any other toppings)

Directions

• Mix ingredients in a microwave-safe bowl. Shake coconut milk before opening the can. We want the liquid and solid parts to be combined. Add the chocolate, coconut milk and vanilla extract to a microwave-safe bowl. If using a chocolate bar, break it into pieces first. Microwave in 15 second increments, mixing with a rubber spatula in between, until the chocolate is melted. ⁣
• Refrigerate until the chocolate is firm all the way through, at least 2 hours or overnight (tip: the wider and shallower the bowl, the faster it will firm up). 
• Form the truffles. Using a cookie scoop to get same-sized balls, roll the truffles into the cacao powder or any other toppings, then use your hands to form into a nicer, more round shape (I find it is easier to roll the balls into the topping first then form into nice balls so the chocolate doesn’t stick to your hands).
• Refrigerate again to firm up. Transfer back to the fridge for an hour or the freezer for even faster results. Enjoy! Keeps in the fridge for 10 days or the freezer for a month.

Notes

• Using a regular-sized cookie scoop, I achieved 10 truffles. You can use a small cookie scoop to create smaller truffles.
• Nutrition label is based on 1 truffle and does not include the roll-in toppings.
• Substitutions: you can replace the coconut milk with any nondairy milk of choice, however, I prefer coconut because it is thicker and adds a beautiful creamy texture to these truffles (and no, you will not taste the coconut).

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