5 Ingredient Vegan Chocolate Truffles 

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.

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.

📋 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. 

A full and detailed recipe card is 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

📖 Related Recipes

• Cheesecake Passionfruit Truffles

• Chia Date Balls

• Chocolate Hazelnut Balls