Vegan Chocolate Truffles (Vegan, Gluten-Free)


This perfect for Valentine’s Day (or any day for that matter) recipe comes from the crafty folks at VegCooking

Yield: about five dozen truffles.


  • 1 (8-ounce) package nondairy cream cheese, softened at room temperature (try Tofutti brand)
  • 3 cups powdered sugar
  • 12 ounces semisweet chocolate, melted (make sure to find a dairy-free brand, such as Tropical Source, Chocolate Decadence or your favorite brand)
  • 1-1/2 teaspoons vanilla
  • Ground nuts, unsweetened cocoa, or toasted flaked coconut


  • Beat the cream cheese until smooth. Gradually add the powdered sugar, beating until well-blended. Add the melted chocolate and vanilla and mix well. Refrigerate about 1 hour.
  • Shape the mixture into 1-inch balls and roll them in the nuts, cocoa or coconut. Store in the refrigerator.


  • To flavor the truffles with liqueurs, omit the vanilla. Divide the mixture into thirds, and add 1 tablespoon liqueur (coffee, orange or almond) to each third. Mix well, then proceed as directed above.


About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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