I LIVE for these Dark Chocolate Truffles. If you get the temperature of the chocolate coating just right you will get a perfectly hard shell on the outside and bursting soft chewy chocolate on the inside! The best part is that they are vegan and contain only a tablespoon of maple syrup per 35 truffles (depending on how big you make them). That makes it so much easier for me to share them with Charlie-pants (though I never actually want to).

Chocolate Truffles

They make perfect gifts and actually last really well! You can keep them chilled in the fridge or at room temperature. I give them out in cute little tins at Christmas time. Brandon and I take a day and make batch after batch after batch. It’s a messy but fun and pretty romantic too. It’s a perfect family Valentine’s Day activity! I would suggest if you have a really young child or one that gets distracted easily that you have another adult to help you and get everything prepared ahead of time so you can work quickly with the chocolate. The truth is I’ve made perfect truffles and not so perfect truffles but they are always delicious.

Chocolate Truffles

Cocoa has a ton of benefits when it’s not ridden with sugar and dairy. Cocoa is rich in flavonoids which is an antioxidant that can be a game changer for heart health. Flavonoids help increase good cholesterol and decrease bad cholesterol, it has been shown to lower blood pressure and reduce the risk of developing type 2 diabetes. So…LET THEM EAT CHOCOLATE!

Healthy, Vegan Dark Chocolate Truffles


  • Healthy Vegan Dark Chocolate Truffles
    Yields 35
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    Prep Time
    1 hr
    Cook Time
    2 hr 30 min
    Total Time
    3 hr 30 min
    Prep Time
    1 hr
    Cook Time
    2 hr 30 min
    Total Time
    3 hr 30 min
    111 calories
    9 g
    4 g
    8 g
    1 g
    5 g
    27 g
    5 g
    7 g
    0 g
    2 g
    Nutrition Facts
    Serving Size
    Amount Per Serving
    Calories 111
    Calories from Fat 69
    % Daily Value *
    Total Fat 8g
    Saturated Fat 5g
    Trans Fat 0g
    Polyunsaturated Fat 0g
    Monounsaturated Fat 2g
    Cholesterol 4mg
    Sodium 5mg
    Total Carbohydrates 9g
    Dietary Fiber 1g
    Sugars 7g
    Protein 1g
    Vitamin A
    Vitamin C
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    1. 10 oz of Vegan Bittersweet Chocolate Chips
    2. 3 Tablespoons of Unsalted Vegan Butter
    3. 1 can of Coconut Milk
    4. 1 Tablespoon of Maple Syrup
    5. Toppings that you'd like (we used crushed pistachios and cocoa but you can use virtually anything including sprinkles or coconut)
    6. 8 oz of Vegan Bittersweet Chocolate Chips
    1. Place 10oz of chocolate in a microwave safe bowl with 3 tablespoons of butter and microwave for 30 seconds. Stir with a rubber spatula and repeat.
    2. Meanwhile open your can of coconut milk and, with a tablespoon, scoop the white, fatty part of the coconut milk that will be floating on top into a saucepan and add the tablespoon of maple syrup. Heat over medium heat until simmering. Pour the heated coconut milk and maple syrup mixture over the melted chocolate and slowly stir with a rubber spatula until fully incorporated and smooth.
    3. Pour the mixture into an 8x8 glass baking dish and chill in the fridge for an hour.
    4. Line a cookie sheet with parchment paper and use a melon baller to scoop out balls of chocolate and place them on the cookie sheet. Do not worry about shape, we're just trying to get an even amount of chocolate per truffle. Place back into the fridge for 30 minutes.
    5. Spread your topping of choice out on a large plate or a pie pan.
    6. Place 8 oz of chocolate in a microwave safe bowl and heat in microwave for 30 seconds. Remove and stir and repeat until chocolate is smooth and melted. Using a thermometer let the chocolate cool to 94 degrees.
    7. Grab an ice cream scoop and place it in the melted chocolate. Remove the truffles from the fridge and one at a time shape the truffles into balls and spin them in the melted chocolate inside the ice cream scoop and roll in topping (if you are doing more than one topping do all of one and then all of the other, otherwise it gets super messy) and place back onto cookie sheet lined with parchment paper. Allow to cool for at least an hour and serve at room temperature and ENJOY!
    1. There's not really any "cooking" per se other than heating up the chocolate, but the cook time refers mostly to the time it takes resting in the fridge.
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