Vegan truffles recipes can be real fun. They are not more difficult to prepare and even those who do not consume products of animal origin can enjoy the rich and decadent taste of this exceptional sweet delicacy.
Chocolate is one of the most beloved treats of children and adults all over the world. Everyone loves chocolate and its benefits are often described in medical articles. As we all know, chocolate is made from cocoa. It is a source of minerals among which are magnesium, iron and zinc. Magnesium contributes to the healthy state of bones, and also relaxes muscles, iron helps to produce red blood cells, and zinc has an important role in the production of new cells in the body.
Another advantage of cocoa powder is its high flavonoid content. The natural product contains catechins and epicatechins. These are polyphenolic compounds, which are very powerful antioxidants. Since these substances are contained in tea in even greater concentration, tea with chocolate can be a truly useful snack. We selected some of the best vegan chocolate truffles recipes for those of you who love this delicious sweet treat.
Vegan truffles recipes – Quick and easy almond and coconut truffles
1 cup (150g) Raw Almonds
2 Tbsp Pine Nuts
1 cup (80g) Shredded coconut, plus more for rolling
1/2 cup (42g) Cocoa powder, plus more for rolling
1/2 cup (120ml) Maple syrup
Place the almonds into the food processor and process until finely chopped.
Add the pine nuts, coconut and cocoa powder and process quickly to mix it all together.
With the processor running, pour the maple syrup in and process until a thick sticky dough is formed.
Take two bowls and add shredded coconut into one and cocoa powder into the other.
Roll the dough into balls and dip in either the coconut or the cocoa powder and place onto a parchment lined baking tray.
Refrigerate until firm.
Store in refrigerator.
Red wine and chocolate vegan truffles
1 cup (250g) dry red wine
100g (3.5oz) nut butter, at room temperature
6 drops of liquid stevia
2½ tbsps. Carob powder
1 tbsp. coconut flour
Pinch of sea salt
100-gram (3.5oz) Dark chocolate, for coating
Bring the red wine to boil, reduce heat and simmer for 25 minutes, stirring occasionally until the liquid is reduced to about 4 tablespoons of wine concentrate. Remove from the heat and let sit for 10 minutes.
While the wine is simmering, place nut butter, stevia, salt, carob powder and coconut flour in a bowl.
Add 2 tablespoons of wine concentrate over truffle ingredients and mix until you have homogeneous dough. Refrigerate for 10-15 minutes.
Melt the dark chocolate.
Shape the truffles with your hands and place them on a plate.
Drop each truffle into melted chocolate and, using a spoon or fork, coat it well. You may repeat the coating if you wish.
Refrigerate the truffles for at least one hour before serving.
Vegan Hazelnut Truffle with Coconut and Figs
1 cup toasted hazelnuts
½ cup dried figs
1 cup toasted coconut flakes
1 tablespoon coconut oil
1/3 cup walnuts
¼ cup cocoa powder
1 teaspoon vanilla extract
2 tablespoons maple syrup
½ cup vegan dark chocolate chips
1 teaspoon coconut oil
In a food processor combine hazelnut and figs. Process until broken down into small pieces.
Add coconut, 1 tablespoon coconut oil, walnuts, cacao powder, vanilla extract and maple syrup. Process until almost smooth.
Shape 18 round balls and freeze for 10-15 minutes.
In a bowl combine chocolate chips and 1 teaspoon coconut oil. Microwave in 30 second increments, stirring in between until chocolate is melted and smooth.
Dip the truffles in melted chocolate. Freeze for additional 10 minutes.
Store in refrigerator.
Vegan Christmas truffles recipes ideas
450 g / 16 oz vegan dark chocolate (70% cacao solids), divided
150 ml / ½ cup + 2 tbsp full fat coconut milk
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
1/8 tsp ground cloves
ground chili powder, adjust to taste
pinch of fine sea salt
1 tsp vanilla extract
30 ml / 2 tbsp maple syrup
26 dried cranberries
thinly chopped candied orange peel (optional), to decorate
edible gold dust (optional), to decorate
Place 250 g / 9 oz of broken-up chocolate and coconut milk in a glass or metal bowl over a water bath and melt on the lowest setting.
Add spices, salt, vanilla extract and maple syrup.
Let the mixture come to room temperature and place in the fridge overnight for it to harden.
Scoop portions of the chocolate mixture. Flatten each portion in the palm of your hand, place a cranberry in the middle and then close the truffle mixture around it.
Quickly roll between the palms of your hands. Place rolled truffles in the freezer for 10-15 minutes.
Melt remaining chocolate gently over a water bath.
Allow the melted chocolate to cool down a bit. Remove the rolled truffles from the freezer in small batches and coat them in the melted chocolate.
Sprinkle with candied orange threads and, once the chocolate coating hardens, with gold dust.
Store in an airtight container, in the fridge for 5-7 days.
Gingerbread chocolate truffles
2 cups raw cashews
1/4 cup blackstrap molasses
6 – 8 dates, pitted
1/2 cup coconut flour
1/2 cup cacao powder
A pinch of sea salt
1/2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp clove
1/3 cup coconut flour
1/3 cup cocoa powder
1 tbsp coconut sugar
Soak raw cashews overnight with a pinch of salt. Drain and rinse.
In a food processor, pulse together raw cashews, dates and molasses, until smooth.
Add coconut flour, cocoa powder, sea salt and spices.
Chill the mixture in the fridge for an hour or freezer for 20 minutes.
In a small bowl, mix cocoa powder with 1/2 tablespoon coconut sugar. In a separate bowl, mix coconut flour with 1/2 tablespoon coconut sugar.
Scoop dough into desired sized gingerbread truffle balls.
Roll in cocoa powder, or coconut flour.
Vegan matcha truffles
For the matcha filling:
½ cup roasted unsalted cashew, soaked for 1 hour
½ cup cocoa butter, grated
½ cup maple syrup
¼ cup + 2 Tbs full-fat coconut milk
½ tsp vanilla extract
¼ tsp matcha powder, plus more for dusting
¼ tsp sea salt
For the chocolate coating:
1 cup dark chocolate
2-4 Tbs maple syrup
Place cashews in a bowl and cover with boiling water. Soak for 1 hourq then rinse and drain.
In a food processor add cashew, cocoa butter, maple syrup, coconut milk, vanilla extract, matcha powder and salt.
Blend until mixture is smooth.
Pour the truffle mixture into an airtight container and refrigerate overnight.
Line a baking sheet with wax paper.
Measure 1/2 tbs of truffle mixture, roll it into a ball and place it on the prepared baking sheet. Continue until all the mixture is used. Place baking sheet in the freezer until the truffles harden.
Melt chocolate and maple syrup together until smooth.
Remove truffles from the freezer. Dip truffles in chocolate and set them on the wax-paper lined baking sheet.
Let sit at room temperature or in the refrigerator until hardened.
Dust the tops with extra matcha powder.
Store in an airtight container in the refrigerator!
Avocado and champagne vegan chocolate truffles
2 large avocados (300g) 1 1/3 cup, mashed
¾ Cup Cacao Powder + additional for rolling
¾ Cup dry Champagne
1 Tbsp Agave
Pinch ff sea salt
8 oz (220 g) dairy free dark chocolate
Add the mashed avocado and cacao powder into a large food processor and blend until smooth and combined.
Add in the champagne, agave and a pinch of salt and blend until smooth and combined.
Place the chocolate in a microwave-safe container and heat using half power, and 30 second cooking intervals, stirring between each interval, until smooth and melted.
Add the melted chocolate into the food processor and blend until smooth and combined.
Scrape the mixture into a medium bowl, spreading out evenly. Cover and refrigerate until set, about 2 hours or overnight.
Line a baking sheet with parchment paper and fill a shallow plate with sides with extra cacao powder.
Roll the truffles in the cacao and place onto the prepared pan.
Salted chocolate peanut butter truffles
1/2 cup creamy peanut butter
1/3 cup pure maple syrup
1/4 cup, plus 2 tablespoons oat flower
1 cup dairy free chocolate chips
Pinch of sea salt plus more for sprinkling
In small mixing bowl, stir together peanut butter, maple syrup and oat flour and a pinch of salt, until dough comes together. Place dough in refrigerator to chill, about 10-15 minutes.
Roll chilled peanut butter dough into tablespoon-size balls. Place on tray lined with parchment paper. Place back in fridge to chill for 10-15 minutes.
When ready to coat, place chocolate chips in microwave safe bowl and melt on medium heat for 30 seconds. Stir and repeat in 15 second intervals, until chocolate chips are completely melted.
Dip the truffles into melted chocolate, tap off excess, place onto parchment-lined tray and sprinkle with sea salt flakes.
Refrigerate truffles for 15-20 minutes.
Store in airtight container, chilled or at room temperature.