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5 Ingredient Vegan Chocolate Truffles 

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These easy 5 Ingredient Vegan Chocolate Truffles are made with cocoa powder and juicy Medjool dates. They’re rich and indulgent chocolate balls made without cream or coconut!

Be sure to try my 3-Ingredient Passionfruit Truffles and Chocolate Hazelnut Truffles recipes next!

Coated vegan chocolate truffles on a plate with a blue tea towel next to it and a jug in the background.

Whether you’re looking for a quick snack recipe or an edible gift for the holidays like these chocolate covered walnuts, these vegan truffles are perfect!

Enjoy these dairy-free truffles for dessert with either my gingerbread latte or hot chocolate nightcap.

🍫 Why You Will Love This Recipe

  • Quick to make.
  • Only 5 ingredients.
  • Dairy-free.
  • Gluten-free.
  • Made without cream.
A bite taken out of one truffle thats sitting on top of the other truffles on a dark colored plate.

Unlike regular truffles made with cream and melted chocolate, these truffles use juicy Medjool dates and coconut oil for their creaminess and setting properties.

Finished in a coating of cocoa powder, they also have a slight crunch thanks to the crushed almonds.

🥜 Variations

Fancy adding a little extra flavor to your homemade chocolate truffles? Try the below variations by increasing the quantity until your desired potency!

  • Peppermint – add between 1/4 – 1/2 teaspoon of peppermint extract or 5-8 drops of pure peppermint essential.
  • Peanut butter – omit 1 tablespoon of the coconut oil and replace it with 1 tablespoon of crunchy or smooth peanut butter.
  • Sea salt – add between 1/4 – 1/2 teaspoon of fine or chunky sea salt to the truffle mixture then sprinkle a little extra onto each ball before chilling.
Truffles on plate with jug and blue tea towel.

📋 Ingredient Notes & Substitutions

Almonds – Use whole almonds with the skin on or off if preferred. Alternatively, try using pecans or hazelnuts.

Medjool dates – it’s best to use fresh, big, and juicy Medjool dates. Not dried pitted dates. 

Coconut oil – Helps to set the truffles in the fridge. Add the oil soft, not melted or too solid. I have not tested this recipe with dairy-free butter.

Cocoa powder – I prefer to use Dutch-process cocoa powder as it’s richer than regular cocoa powder. You can use regular cocoa too. 

🥣 Step By Step Instructions (with photos)

How to make easy vegan chocolate truffles from scratch in 7 easy steps!

Step one: Add almonds to a high-speed food processor and pulse to a slightly chunky crumb, not too many larger chunks.

Step two: Add dates, softened coconut oil, cocoa powder, and coffee. Blend on high for 15-20 seconds or until the mixture sticks together.

Crushing the almonds in a food processor and then adding the coconut oil, cocoa powder, instant coffee and medjool dates.

Step three: Pick up approx. 1 tablespoon of mixture and roll into a ball. Place on a clean tray and repeat with the remaining mixture. Refrigerate truffles for 30 minutes to firm up. 

Step four: Place the remaining cocoa powder into a small bowl and set aside and have ready the container in which you will store your truffles. 

Step five: Roll truffles in cocoa powder then place them into your storage container. Repeat with the remaining truffles. Return to the fridge to firm up again and or enjoy right away! 

Rolled truffle balls on tray and then rolled in cocoa powder.

💭 Tips For Recipe Success

  • Crush the almonds in a high-speed food processor. Alternatively, place them in a zip-lock bag and roll a rolling pin over the almonds until they’re crushed.
  • Use softened coconut oil, not melted and not too firm from the fridge.
  • Blend the truffle mixture until it sticks together. Test this by rolling a small portion, if it holds together, it’s ready.
  • Refrigerate the truffle balls before rolling them in cocoa powder. This helps the cocoa stick to the balls.
A bite taken out of one truffle thats sitting on top of the other truffles.

⏲️ Storage Instructions

Store in a sealed container, refrigerated, for 1 week – 10 days.

Freeze truffles in a single layer in a sealed freezer-friendly container or in zip lock bags and freeze for up to 3 months. Thaw overnight in the refrigerator.

Cocoa coated truffles on plate.

💬 Recipe FAQ’s

How long do truffles last in the fridge?

These vegan truffles will keep in your fridge for 1 week – 10 days in an airtight container.

Can I roll them in something other than cocoa powder?

Yes! try rolling your truffles in crushed almonds, hazelnuts, pecans or desiccated coconut.

Can I add peppermint extract?

Absolutely! To make these peppermint vegan chocolate truffles, add anywhere between 1/4 – 1/2 teaspoon of peppermint extract or 5-8 drops of pure peppermint essential oil.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Coated vegan chocolate truffles on a plate with a blue tea towel next to it and a jug in the background.

5 Ingredient Vegan Chocolate Truffles

Samantha Pickthall
Easy 5 Ingredient Vegan Chocolate Truffles made with cocoa powder and juicy Medjool dates. Rich, indulgent, and made without cream or coconut!
5 from 1 vote
Prep Time 20 minutes
Chill Time 30 minutes
Total Time 50 minutes
Course Dessert, Snack
Servings 15 truffles
Calories 90 kcal

Ingredients
 
 

  • 3/4 cup whole raw almonds, either skin on or off
  • 140 g (10 dates) Medjool dates, pits removed, about 1 cup
  • 1/4 cup softened coconut oil, not melted or too solid
  • 4 Tbsp Dutch-process cocoa powder, or regular cocoa powder
  • 1/4 tsp instant coffee powder, not granules

Coating

  • 2 tbsp Dutch process cocoa powder, or regular cocoa powder

Instructions
 

  • To a high-speed food processor, add almonds and pulse to a slightly chunky crumb, not too many larger chunks (refer to image in post).
  • Add dates, softened coconut oil, cocoa powder, and coffee.
  • Blend on high for 15-20 seconds or until the mixture sticks together.
  • Pick up approx. 1 tablespoon of mixture and roll into a ball. Place on a clean tray. Repeat with the remaining mixture.
  • Transfer to the refrigerator and chill for 30 minutes to firm up.

Coating

  • Place the remaining cocoa powder into a small bowl and set aside.
  • Have ready the container in which you will store your truffles.
  • Remove from fridge and lightly roll truffles in cocoa powder then place into your storage container.
  • Repeat with the remaining mixture.
  • Return to the fridge to firm up again and or enjoy now!
  • Store in a sealed container, refrigerated, for 1 week – 10 days.

Nutrition

Calories: 90kcalCarbohydrates: 6gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gSodium: 1mgPotassium: 118mgFiber: 2gSugar: 4gVitamin A: 7IUCalcium: 25mgIron: 1mg
Tried this recipe? Let us know how it was!
5 from 1 vote (1 rating without comment)

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