Vegan Dark Chocolate Truffles are just 7 ingredients, dairy-free, super rich, not overly sweet, and a dark chocolate taste that is accented by fresh, tart cranberries.
VEGAN DARK CHOCOLATE TRUFFLES
It’s a winter wonderland over here. Snowing like crazy and totally freezing. Ok, not really, I totally lied. I’m in Texas and there is no snow. However, that didn’t stop me from creating the illusion of a cold, winter holiday photo shoot. It may not be snowing or freezing outside, but it felt like it with this recipe and photo shoot.
I love dark chocolate truffles so much. The flavor is so intensely, rich but not bitter. You can make them plain or add the cranberry in the center for a tart burst. If you are a white chocolate fan, then you must try my Vegan White Chocolate Truffles!
If you are a fan of cranberries, then you must give this Gluten-free Vegan Cranberry Bundt Cake a try or these Vegan Cranberry Orange Muffins!
May I be bold? These dairy-free chocolate truffles are freaking amazing. You might just agree too, that is if you love the rich, deep, luscious flavor of dark chocolate. I much, much prefer dark chocolate over the overly sweet milky type of chocolate.
Truffles are rich, so I thought the contrast of a fresh, tart cranberry stuffed inside the luscious dark chocolate would be amazing. Then by adding a touch of espresso, it further drives home that rich, dark chocolate flavor. Oh my word.
I make these vegan dark chocolate truffles every year for Christmas and they are always such a hit with everybody.
MY SECRET TO THE CREAMIEST TRUFFLES
A combo of lite coconut milk and cashew butter makes them so creamy and the perfect truffle texture. Last year when I made truffles for a party, I used almond butter in combo with the chocolate. They were delicious and a hit at the party, but the almond butter tended to make them not quite as smooth as a truly indulgent truffle. So, this time I decided to add cashew butter and coconut milk and oh boy.
INGREDIENTS TO MAKE VEGAN DARK CHOCOLATE TRUFFLES
- 69-71% vegan dark chocolate
- canned lite coconut milk
- maple syrup
- raw cashew butter (I make my own here because you want it raw and without any added oil/salt/sugar)
- espresso powder or instant coffee
- vanilla extract
- cranberries (omit if you aren’t a fan)
COATINGS FOR TRUFFLES
- powdered sugar
- coconut sugar
- cocoa powder
- nuts of choice (I love crushed pistachios!)
HOW TO MAKE VEGAN DARK CHOCOLATE TRUFFLES
First, you will need to melt the chocolate with the coconut milk. Whisk until completely smooth and all of the chocolate is melted.
Add the remaining ingredients, except the cranberries and whisk really well until completely smooth.
Place in the fridge to chill. Once the chocolate is firm and set, roll into balls and add desired coatings. I used powdered sugar, coconut sugar and crushed pistachios for variety.
MORE VEGAN CHOCOLATE RECIPES
- Grain-free Chocolate Coconut Cookies
- Vegan Fudgy Zucchini Brownies
- Vegan Thin Mints
- Vegan Chocolate Cupcakes
- Vegan Chocolate Crepes
- Vegan Chocolate Waffles
- Vegan Hot Chocolate
- Best Vegan Fudge Brownies
- Fudgy Vegan Low-Fat Brownies
Vegan Dark Chocolate Truffles
Ingredients
- 1 1/2 bars of 3.16 oz 69-70% dark chocolate bar (OR measure 135g. Make sure to use a good quality chocolate that you love the flavor, since this will affect the final flavor.)
- 1/4 cup (60g) lite coconut milk, room temp or slightly warm (can shaken well before measuring)
- 1/16 fine sea salt
- 2 tablespoons maple syrup, room temperature
- 1 1/2 tablespoons raw cashew butter, room temperature (use sunbutter for nut-free)
- 1/4 teaspoon finely ground espresso powder
- 1/2 teaspoon vanilla extract
- 12-14 fresh cranberries (or you can use blueberries or cherries, or just LEAVE OUT)
- Coating options: Cocoa powder, powdered sugar, nuts, etc.
NOTE
- Make sure to weigh the chocolate or use the correct size bars for accurate results. Too much chocolate or not enough will alter the perfect smooth truffle texture.
- I use this scale.
Instructions
- Finely chop your chocolate bar or use 69-70% dark chocolate chips. Add them with the milk only to a large microwave or heat-safe bowl. Either melt over a double boiler or heat in the microwave for 30 seconds, then 15 seconds and stirring in between until almost all melted, being careful not to burn. Stir or whisk until completely smooth and all the chocolate is completely melted.
- Add all of the remaining ingredients, except the cranberries. Whisk or stir until completely smooth.
- Place in the fridge for at least 6-8 hours or more until it is completely firm and solid. Or even better, make the chocolate the day before you want to make the truffles, so they have all night to set.
- If you want plain dark chocolate, which I often do, just omit the cranberries, After it is completely chilled and set, using a melon scoop or small cookie scoop to form balls in your hands and press an indention with your finger into the center. Add a cranberry and form the chocolate around it, pressing it together. It's best to choose the smallest of the cranberries. If you don't like cranberries or just want all dark chocolate, then they are fabulous that way too!
- Roll into your preferred coatings. I did some in cocoa powder (my favorite because it's extra chocolatey!), some in powdered sugar and some in crushed pistachios. As they sit, the first coating will soak a bit into the truffle, so you can do a 2nd coating if you like. Doing a variety makes them look very festive and beautiful on a table.
- Keep them stored at room temperature for the perfect, smooth texture. This makes 12-14 truffles, so if you are serving a large party, then double the recipe.
Notes
- NUT-FREE: Use sunbutter for nut-free.
- MILK SUB: If you don't want to use coconut milk, make sure to use another really creamy milk like oat milk or else the truffles will be less rich and maybe too soft.
Hi, I’m Sophia and I’m a dark chocolate-oholic. Seriously DIE over dark chocolate, the darker the better! I think I’d even go higher on the darkness…85/90%?! And you probably won’t believe me but right now sitting in my cupboard is one of my favorite treats of the season that I get from my local health food store every year, Dark Chocolate Covered Cranberries. I kid you not. The tartness mixed with the dark smooth chocolate has been one of my faves for ever!!! I told you already, I am not a cranberry sauce fan. Too sweet and in my opinion ruins the natural taste of the cranberry. The natural tartness of cranberries is awesome to me and mixing them with something with a touch of sweet is my sweet spot for sure! Lol! Move over gingerbread, this is what I want! I will definitely put these on my list, and my number one coating for truffle balls is pistachios. I actually ate one of my dark chocolate cranberries with a pistachio the other day! So amazing together! Huge home run for my belly with these girl!!
Oh I’m with you! I love really dark chocolate too, but I didn’t want it TOO dark for the recipe post, because I know most people need a little sweetness, lol! I think this combo is just perfect for everybody at the holidays…it’s rich, but just enough sweetness without it being bitter and not overly sweet at all. I have never had chocolate covered cranberries before, I’ve seen chocolate covered cherries though. I remember we discussed this…I hate traditional Thanksgiving cranberry sauce too…yuck. But I am planning on making a cranberry type of syrup/glaze that I think would be delicious!
Thanks so much girl!! xo
There’s something as “too dark?” Lol! Dark chocolate cranberries are the BOMB! We use them as the boys little treats that the elf leaves in our advent calendar, we call them reindeer poop. HAHAHA!!! I think you should make that glaze for some dark chocolate pudding…mmmmm
OMG Reindeer poop, LOL!!! Glaze over pudding sounds amazing girl! I have something already written….just need to photograph it for next weeks post, but I can definitely see a pudding post in my future. I have a cherry chocolate pudding post that is written and photographed a few months ago, but I have it sitting there until next year so I could focus on holiday posts.
Oh, and yes I don’t think there is such a thing as too dark for me or you, but I wanted this to appeal to the majority of people and not have people complain about it being too bitter, lol! To me, these are just right there on the line of the perfect sweetness for a truffle that everybody should love at a party!! xo
Yes, the boys love their reindeer poop. Lol!! Can’t wait to see what you’re making with the glaze!! And I totally know that not everyone is as dark chocolate crazy as me. I guess we must appeal to them too
My boyfriend would go nuts over these! Just might have to make these babies for a romantic Christmas dinner for the two of us!
Awesome Ashlee! Please let me know if you make them!! By the way…do you have a website or blog? When I click your name, it doesn’t go anywhere and I wanted to visit your site if you have one 🙂
Gorgeous colors in these photos, Brandi! I’ll take deep, dark chocolate over pumpkin any day ;-)!
You’re so sweet Annie, thank you for the compliment on the photos! I agree….dark chocolate is like a dream!
Also, blueberries would work and are much softer if somebody prefers their texture, or just leave them out all together. I made some with just the chocolate and they were to die for too
Haha! I’m glad these made you fall off the edge of your seat!!
Oh my goodness! First off, your pictures are GORGEOUS! I would love for you to do a post about your photography tips because you are amazingly talented. 😉 Okay, those truffles are to DIE for! I love the cranberry in the middle and the pistachios on the outside are so beautiful! LOVE.
Melanie, you are SO SWEET! Can I tell you how much your compliments mean to me?! I spend so much time and passion doing this, that to hear your kind words and appreciation of it, means the world to me! I would love to do a post sometime, a few of my other readers have asked the same, so maybe after the new year when I can get caught up, I can do one!
Thanks again! The truffles did in fact taste “to die for”! Like dangerously good, haha!
Okay, firstly – your photos for this shoot are MAGAZINE worthy!! They are absolutely gorgeous! You even fooled me into thinking Texas is a snow-covered and chilly winter paradise right now! 😀
And these dark chocolate truffles sound divine – the combo of cashew butter and coconut milk sounds like such a wonderful and rich combo in these treats! I can’t wait to make these over the holiday season 🙂 I feel like they’d make a really pretty gift as well! I can relate to being in love with dark chocolate (especially since living in Belgium which is basically a chocolate lovers paradise!). Pinned and have a great weekend!!
Omg Ceara, you are just the kindest lady ever!! Your compliments are so sweet and mean so much to me!! I really and truly appreciate them and it means a lot to hear them and boost my confidence! 🙂
Thank you so much regarding the truffles, I surely hope you love them. To me, they are the perfect truffle because of their deep dark chocolate flavor….you definitely have to love the dark flavor of chocolate, as these are NOT on the sweet side….but the RICH side, haha!
Oh and I need to make your almond butter chocolate chip cookies! I use almond butter like it’s my job and I make cookies with them all the time, so I need to try your version for sure!
Yes Jan! It is just enough to bring out the chocolate flavor without it actually tasting salty 🙂 Let me know when you try it! Thank you!
Aww thank you so much Uru!! You are so sweet!
Stunning photography Brandi! These look mouthwatering!
Thank you so much Cindy, sorry I’m just seeing this comment!!
Thank you so much Keren! So glad you enjoyed them and they are still delicious without the cranberries, so no worries there!! I usually make some plain and some with them! 🙂
I agree, the photography on this post is gorgeous! i will take a doze of the pisctachio coated truffles please. or make than 3 dozens!
Thank you so much Richa! That means a lot coming from YOU lady! xo
Mmmm, these look so yummy and pretty! I love making vegan truffles but definitely haven’t tried a cranberry variation before. Also, your photos are so gorgeous as always. I’ll really be making an effort to improve my photography in 2015, I’m always inspired after stopping over here! Hope you had a wonderful Christmas! Have a great new years 🙂 -D
Aww you are so sweet, thank you Deryn for the compliments! I am also always trying to improve my photography and it’s so much fun. Happy new years to you too!
I made these truffles, along with dairy free peanut butter fudge and peanut butter balls for those family and friends who can’t eat dairy…..in my pastors words, ” these are so fabulous!”
Wonderful Lisa! I’m so happy to hear these truffles were such a hit, thank you so much for making them! 🙂
Thank you so much Violet, you are too sweet! Happy New year to you too!
Magnificent! These are creamy, dreamy and super chocolately! So rich but somehow I managed to eat 3 of them immediately! I’m sorry I didn’t put a cranberry inside but I just wanted more chocolate. I promise I will do the cranberry next time, which will probably be within the week! I can’t wait to make these for my Mom who is the worlds biggest truffle fan. Excellent recipe Brandi!
Yay! So happy to hear you loved these so much, thank you so much for the wonderful feedback Diana!
You are killing me! I wanted to lick my foodpricessor, the chocolate mixture is that good. Now, I have to wait for it to chill??? ??
Haha! It’s good, right?! My favorite truffles ever! 🙂
These are my favorite truffles now! They are so creamy and chocolately. Absolutely loved the combination of flavors. The only regret….didn’t make enough ? Next time (soon), I’m making three dozens. Thank You! ??
This recipe sounds amazing. But I am allergic to cashews. Can you think of any substitution? I love your recipes as I have allergies to dairy, gluten, and eggs. It’s those pesky cashews that pop up every so often!
Hi Betty, you can try sunbutter! Since it’s not a large amount, I don’t think it would affect the flavor too much.
I’m going to make these for a Christmas party! Thank you for the recipe. BTW, is the mozzarella cheese, that you mention in the vegan meal plan, available only through the meal plan?
Hi! Yes, it was a contract with the meal plan people to create some recipes exclusively on the meal plan. I do plan on eventually posting a white cheese to the blog, similar to it though, just not sure when.
This looks so yummy!!
Thank you so much!!
These dark chocolate truffles look amazing, Brandi and I love all the topping ideas. So creative and beautiful! 🙂
Aww thank you so much Ela, that is so sweet and thank you for stopping by!
I made these for a potluck, and I don’t usually eat things like this myself, but I wanted to taste one to make sure the cranberry wouldn’t be a terrible, sour shock in the middle of the truffle, and it wasn’t AT ALL. No surprise, they’re delicious! So for anyone who’s concerned about that, don’t worry! They look so festive in a bowl with some fresh cranberries strewn among them for pops of color.
Wonderful to hear Brenna! So happy you enjoyed these! Thanks for making them!
I made these this year and they were a big hit! I am going to try your white choc too next year. I already have a request to make the dark choc next year. Question, how do you keep the powdered sugar from melting into the truffles?
I’m really enjoying your site. Looking forward to trying more of your recipes and I’m anxiously waiting for your cookbook to get back in stock. ?
Hi Gail! I usually do a first coating, let it dry some and then do a 2nd coating!
Hi Brandi from the UK! I love your recipes SO much and this dark chocolate truffle one is up there with the rest! At the moment my mixture is over-nighting in the fridge! But I did sneak a taste first – gorgeous! May I ask one question please? Do you think they would freeze ok? I have lots of the cashew butter and coconut milk left so thought I might make a big batch but would only do that if I could freeze the truffles. Many thanks!
That’s so wonderful to hear! Yes, these would freeze wonderfully!
I made these as part of a Christmas cookie box that I gave out as presents, and I have gotten a lot of comments on how good they were. A friend who works in restaurant management asked for the recipe. My boss told me that he didn’t get to eat a single one because his wife at them all, and she said they were so good I could open my own truffle shop. These are definitely a winner!
Haha now that’s some awesome feedback! But poor guy, he didn’t get any, lol!