Vegan Chocolate Truffles

These vegan chocolate truffles are incredible decedent. They are soft and have an irresistible bite to them – your teeth just glide through like butter. They remind me a little like the inside of a Guylian sea shell chocolate, like a ganache. Honestly, just eating one of these should be a crime. I definitely munch on them in pairs. How could you not?


I started making these a chocolate truffles a few years ago and they’ve become a favourite amongst family and friends. You only need minimal ingredients, and they are so simple too. No real skills are required to make these, but the outcome in phenomenal. I often whip up a batch as presents which always goes down well. Wrapped up in little bags or placed in a chocolate box – you can jazz these homemade treats up however you please. There’s also an option to add in a little orange extract in the recipe, if you’re fancying giving it a festive twist.


These vegan treats are actually based on my dark chocolate truffles which use a yoghurt base instead of the double cream. For a ‘healthier’ version, you could also try out these black bean truffles. They’re super fudgy and you’d never know they’re made from legumes.


Vegan Chocolate Truffles

Vegan, Gluten free, Dairy free, Vegetarian, Soy free, Nut free
Prep Time 10 minutes
Cooling and Rolling Time 45 minutes
Total Time 55 minutes
Course Dessert, Snack
Cuisine American, British, European
Servings 24 Truffles
Calories 115 kcal


  • Heat-proof mixing Bowl
  • Mixing spoon
  • Fridge
  • Saucepan
  • Greaseproof Paper
  • Baking tray
  • Small batter scoop
  • Small bowl
  • Sieve


  • 250 ml Plant-based double cream See notes*
  • 350 grams Vegan chocolate
  • 30 grams Coconut oil or butter
  • 20 grams Cocoa powder For dusting
  • 2-2.5 tsp Orange extract Optional


  • Fill a saucepan with water and place on a medium-high heat, allowing the water to boil
  • Create a Bain-Marie by placing the heat-proof bowl over the saucepan
  • Add the coconut oil/butter with the chocolate (broken into chunks) into the bowl
  • Stir the chocolate until it melts completely
  • Add in the optional orange extract and double cream to the bowl and stir in until it is thoroughly mixed
  • Remove the bowl from the heat and place into the fridge for at least 30 minutes (until the chocolate mixture is firm but malleable)
  • Line a baking tray with greaseproof paper and set aside
  • Once the chocolate mixture is set, remove the bowl from the fridge and take even amounts of batter using a small scoop
  • One by one, gently roll the portioned batter in the palms of your hands until it creates a ball
  • In a second bowl, sift the cocoa powder to remove any lumps and then roll the chocolate truffles in the powder to coat
  • Place the truffles onto the lined baking tray until all of the batter has been rolled and used
  • If required, pop back into the fridge to firm up
  • Tuck in and enjoy!


  • Storage: in an air-tight container in the fridge for up to 7 days
  • Best consumed either straight from the fridge or within 20 minutes of removing
*I use the plant cream from Elmlea which I highly recommend for this recipe
Keyword Cake Truffle, Chocolate, Chocolate Truffle, Dessert, snack, Truffles, Vegan, Vegan Chocolate
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