These Vegan Chocolate Truffles are the most delicious treat – they’re melt-in-your-mouth silky, super creamy and perfectly sweet.
As much as I love dark chocolate, the one thing I have missed a lot since going dairy-free has been sweet, creamy, melt-in-your-mouth milk chocolate truffles.
I wasn’t particularly keen on using coconut cream to make truffles, as I was worried the coconut taste might overpower the chocolate, so I decided to use blended cashews as their neutral flavour makes them the perfect base.
Why you’ll love these Vegan Chocolate Truffles:
- they’re seriously rich and creamy
- they’re velvety smooth and silky
- they’re undetectably vegan
- they’re easy to make
- they’re refined sugar free
- they’re gluten-free
- they’re paleo-friendly
- they make excellent edible gifts for Valentine’s Day, Mother’s Day, Easter, Christmas, and everything in between!
How to make these Vegan Chocolate Truffles
Scroll down to the bottom of the post for the full recipe including measurements and instructions.
- Soak the cashews in cold water overnight or in boiling water for 15 minutes.
- Add to a food processor along with all the other ingredients.
Tip: You can get hold of cacao butter online, in local health food stores or large supermarkets.
- Whizz until completely smooth.
- Taste and adjust flavour accordingly.
Put the mixture (keeping it in the food processor but you can transfer to a bowl if you wish) into the fridge and leave for 2 hours to harden – the mixture should be hard enough to easily shape into balls.
Sprinkle cocoa powder onto a plate.
Use two teaspoons to make teaspoon-sized balls of the mixture, then use your hands to roll the mixture in the cocoa powder.
- Repeat for the rest of the mixture.
How long do these Vegan Chocolate Truffles keep for?
These Vegan Chocolate Truffles keep in an airtight container in the fridge for up to 5 days.
More vegan chocolate treats:
- Healthy Snickers Ice Cream Bites
- Matcha Chocolate Truffles
- Hazelnut Chocolate Truffles
- Strawberry Chocolate Truffles
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
These Vegan Chocolate Truffles are the most delicious treat - they're melt-in-your-mouth silky, super creamy, perfectly sweet and most importantly, undetectably dairy-free.
Drain soaked cashews and add to a food processor along with all the other ingredients*
Whizz until completely smooth
Taste and adjust flavour accordingly
Put the mixture (keeping it in the food processor but you can transfer to a bowl if you wish) into the fridge and leave for 2 hours to harden – the mixture should be hard enough to easily shape into balls
Sprinkle cocoa powder onto a plate
Use two teaspoons to make teaspoon-sized balls of the mixture, then use your hands to roll the mixture in the cocoa powder
Repeat for the rest of the mixture
Keep truffles in an airtight container in the fridge for up to 5 days
*If your food processor isn’t very powerful, it may have trouble with the cacao butter. In this case, melt the cacao butter first using a bain-marie before adding to the food processor.
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