These vegan chocolate truffles are super rich and decadent! The best part is that they are SO EASY to make, using only 3 ingredients! Get ready to indulge yourself with these chocolaty, velvety, vegan, bite-sized goodies!
Is there anything better than an easy, no-bake, dessert? Nope. I love making no-bake desserts, especially my vegan desserts, because they’re so simple! like these delicious Rose Bliss Balls, or this INCREDIBLE 2 ingredient vegan chocolate mousse, or my Chocolate Pomegranate Bark, my Greek Chocolate Salami, or my ancient Greek Sesame Bars (Pastelli)!
I’m sure you will absolutely LOVE these chocolate truffles!
really easy to make.
rich and creamy.
Here’s what you’ll need:
good quality bittersweet or semisweet chocolate (just make sure it’s vegan)
That’s it! Just 3 ingredients!
I love coating these truffles in unsweetened cocoa powder, chopped nuts or shredded coconut. I usually use Dutch-processed cocoa powder, because it’s not as bitter as natural cocoa powder, but feel free to use whatever you like. If you want to know the difference between Dutch-processed cocoa powder and natural cocoa powder, you can read my post here.
HOW TO MAKE VEGAN CHOCOLATE TRUFFLES
STEP 1: MELT THE CHOCOLATE
First, place the chopped chocolate in a heat-proof bowl, preferably glass. Put the bowl over a pot of just simmering water. Make sure the bowl DOES NOT TOUCH the water! Stir until melted. Remove the bowl from the pot and set aside to cool.
STEP 2: MAKE THE CREAM
Then place the raw cashews and the water in a food processor or a blender. Blend everything until it’s smooth and creamy.
STEP 3: STIR THE MIXTURE INTO THE MELTED CHOCOLATE
After that, gently stir the vegan cream into the melted chocolate with a spatula or a spoon until combined.
STEP 4: REFRIGERATE
Cover the bowl loosely with plastic wrap and place in the refrigerator overnight.
STEP 5: ROLL INTO BALLS
Wear gloves or dust your hands with unsweetened cocoa powder, if you don’t mind getting a bit messy! Using a teaspoon, take out a small amount of the mixture and roll into a small ball. Work quickly so it doesn’t melt. Then roll in unsweetened cocoa powder, shredded coconut, or chopped walnuts.
P.S.: Warning! These truffles are extremely addictive! You won’t be able to eat just one! You can’t say I didn’t warn you!
Please let me know how these vegan chocolate truffles turned out for you in the comments! I would love to hear from you!
MORE VEGAN RECIPES!
- Healthy Tahini Breakfast Cookies – Vegan, GF, Refined Sugar Free, Oil Free
- Greek Pumpkin Hand Pies-Kolokithopita (Vegan, No Mixer)
- Easy Homemade Chocolate Syrup (Without Corn Syrup)
- Easy Healthy Watermelon Slushie (2 Ingredients + Vegan)
- Easy Strawberry Mint Sorbet – No Ice Cream Maker – Refined Sugar Free (+Vegan Option)
Vegan Chocolate Truffles (Easy + Tips)
For the truffles
- 1 ⅓ cups (200 g / 7 oz) unsalted, raw cashews
- 400 g / 14 oz good quality bittersweet or semisweet chocolate, chopped
- 1 cup cold water
- unsweetened cocoa powder (natural or Dutch-processed)
- shredded coconut
- chopped nuts
- Place the chopped chocolate in a heat-proof bowl, preferably glass, and place it over a pot of just simmering water. Make sure the bowl DOES NOT TOUCH the water or it may burn the chocolate!
- Stir the chocolate until melted. Remove the bowl from the pot and set aside to cool.
- In a food processor or a blender, add the cashews and the water and blend until smooth and creamy.
- Add the cashew mixture to the melted chocolate and gently mix with a spatula or a spoon until well combined.
- Cover the bowl loosely with plastic wrap and place in the refrigerator overnight.
- Wear gloves or dust your hands with unsweetened cocoa powder, if you don’t mind getting a bit messy! Using a teaspoon, take out a small amount of the mixture and roll into a small ball. Work quickly so the chocolate doesn’t melt.
- If you wish, roll in unsweetened cocoa powder, shredded coconut, or chopped walnuts.
- Cover tightly and store in the refrigerator for up to a week.
- Melting the chocolate: By melting the chocolate over barely simmering water, you prevent the chocolate from burning, which tastes awful. This is another reason why I usually don’t melt chocolate in the microwave, either. It’s best to use a heat-proof glass bowl that fits nicely over a pot of simmering water so that you can see how the chocolate changes as it melts. This is really a fool-proof way of melting chocolate because you have better control over the heat. It’s worth the extra time and effort!
- Raw cashews: I used raw cashews because they have a very mild flavor that doesn’t interfere with the overall taste.
- Toppings: Other toppings can also be used, like powdered sugar, sprinkles, or crushed candy! The options are limitless!