Decadent Dairy-Free Chocolate Truffles


Thanks to Jackie at The Vegan Diet blog who sought out this dairy-free chocolate truffles recipe from the Vegetarian Times. Jackie shared the following on one of her favorite foods.

You might not believe it but dark, dairy-free, chocolate is good for you. The higher cocoa content it contains the healthier it is. The one downfall, due to it’s high fat content, it should be eaten in moderation.

The cocoa bean contains almost 50% fat, both saturated and mono unsaturated fat. It also has a high carbohydrate content, but most of it is starch, soluble and insoluble dietary fibers, with a small amount of simple sugars. Read the label to make sure there is little or no sugar added during manufacture and that it is dairy-free.

Nutritionally the cocoa bean contains vitamins B1, 2 and 3, plus vitamins A, C and E. It also contains the minerals magnesium, calcium, potassium, manganese, iron, zinc and copper.

Health wise the cocoa bean is high in antioxidants and flavornoids which are good for the heart and blood circulation. It also contains theobromine which is a mild stimulant, phenylethylamine and serotonin which act as mild antidepressants. That is why people find their spirits are lifted after eating chocolate, therefore adding to it’s enjoyment.

Note that theobromine is toxic to birds and animals so never give them chocolate.

So enjoy a couple of chocolates every day but don’t go wild and eat the whole box!!

Special Diet Notes: Dairy-Free Chocolate Truffles

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, vegan, and vegetarian.

Decadent Dairy-Free Chocolate Truffles
Serves: 30 truffles
  • 6 oz. high-quality dark chocolate (60% cocoa), finely chopped
  • ¼ cup walnut, almond or canola oil
  • ½ cup unsweetened cocoa
  • ½ cup chopped nuts
  1. Place chocolate, oil and ⅓ cup water in microwave-safe bowl. Heat on high in microwave 1 minute. Stir; heat 1 minute more, or until chocolate has melted.
  2. Whisk until smooth. Cover with plastic wrap and chill 6 hours, or overnight.
  3. Place cocoa and nuts on separate plates.
  4. Shape truffle mixture by heaping teaspoonfuls into small, ¾-inch balls. Roll in cocoa or chopped nuts.
  5. Chill until ready to serve. (66 calories per truffle)

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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