These vegan chocolate truffles suit almost any occasion and take mere minutes to make. Whip them up for Valentine’s Day, Easter, Mother’s Day, Christmas, or just because. But a word of warning, especially if making them with kids: the rolling process can get messy!
Vegan Chocolate Truffles that are Too Easy and Decadent to Resist
There aren’t many ingredients in this recipe, but I still like to provide some helpful tips:
Cream Cheese Alternative – This recipe uses dairy-free cream cheese to add a rich, creamy finish. I like Daiya brand for recipes like this one. It isn’t the best option for bagels (IMO), but it works very well in desserts. It’s also top allergen-free, so it suits most dietary needs. But I’ve been told this recipe also works very well with Tofutti cream cheese alternative. I’m betting other brands would work pretty well too.
Powdered Sugar – I don’t recommend substituting any other type of sweetener, unless you have a powdered sugar alternative specifically. Liquid sweeteners will make the truffles too soft, and granulated sweeteners will leave them grainy.
Dairy-Free Chocolate – Make sure you pick a chocolate that you like since the chocolate flavor will be front and center. I like to use dairy-free chocolate chips for ease in melting, but chocolate bars can be broken and melted, too. Since you are adding quite a bit of sugar, you can use bittersweet chocolate, or even unsweetened, if you want a less sweet finish.
Vanilla Extract – You can substitute another extract flavor to mix things up. If you want to make multiple flavors, divide the truffle batter into three equal parts and add 1/2 teaspoon of extract to each part.
Special Diet Notes: Vegan Chocolate Truffles
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, vegan, and vegetarian.
- 1 (8-ounce) package dairy-free cream cheese alternative, softened at room temperature
- 3 cups powdered sugar
- 12 ounces dairy-free chocolate, melted (semi-sweet or bittersweet)
- 1½ teaspoons vanilla extract
- Ground nuts, cocoa powder, or shredded coconut, for coating
- Put the cream cheese in a large mixing bowl and beat it with a hand mixer until smooth and creamy.
- With the mixer on low, gradually add the powdered sugar. Once the sugar is incorporated, beat it until fully combined.
- Add the melted chocolate and vanilla, and stir to combine.
- Refrigerate the mixture for 1 hour.
- Shape the mixture into 1-inch balls and roll them in the nuts, cocoa or coconut.
- Store the vegan truffles in an airtight container in the refrigerator for up to 1 week.
For More Sweet Treats, Get Go Dairy Free!
