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!
🍫 Why You Will Love This Recipe
- Quick to make.
- Only 5 ingredients.
- Made without cream.
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.
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 ¼ - ½ 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 ¼ - ½ teaspoon of fine or chunky sea salt to the truffle mixture then sprinkle a little extra onto each ball before chilling.
📋 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!
There is a full and detailed recipe card at the bottom of this post.
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.
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!
💭 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.
⏲️ 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.
💬 Recipe FAQ's
These vegan truffles will keep in your fridge for 1 week - 10 days in an airtight container.
Yes! try rolling your truffles in crushed almonds, hazelnuts, pecans or desiccated coconut.
Absolutely! To make these peppermint vegan chocolate truffles, add anywhere between ¼ - ½ teaspoon of peppermint extract or 5-8 drops of pure peppermint essential oil.
📖 Related Recipes
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5 Ingredient Vegan Chocolate Truffles
- ¾ cup whole raw almonds, either skin on or off
- 140 g (10 dates) Medjool dates, pits removed, about 1 cup
- ¼ cup softened coconut oil, not melted or too solid
- 4 tablespoon Dutch-process cocoa powder, or regular cocoa powder
- ¼ teaspoon instant coffee powder, not granules
- 2 tablespoon Dutch process cocoa powder, or regular cocoa powder
- 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.
- 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.
This recipe was originally published in January 2018. It was republished in December 2022 with new images and helpful information.