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    Home » Recipes » Baking & Desserts

    Vegan White Chocolate Truffles

    Last updated - July 13, 2021; Published - January 28, 2019 By Rhian Williams 10 Comments

    Jump to Recipe Jump to Video Print Recipe

    These Vegan White Chocolate Truffles are velvety, creamy and perfectly sweet! They're seriously rich, melt-in-your-mouth silky, and made with just 4 ingredients! They're easy to make and are gluten-free, refined sugar free and paleo-friendly too. They make the best pretty and elegant treat and are perfect for Valentine's Day, Mother's Day, Easter or Christmas!

    A pile of vegan white chocolate truffles covered in chopped pistachios and freeze-dried raspberries with a bitten one on top

    How to make this recipe

    Scroll down to the bottom of the post for the full recipe. 

    • Soak the cashews in cold water overnight or in boiling water for 15 minutes.
    Cashew nuts, maple syrup and cacao butter in a food processor
    • 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.
    Blended vegan white chocolate truffle mixture in a food processor
    • 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.

    How to decorate

    • Mix together the chopped pistachios and freeze-dried raspberries in a bowl.
    • Use two teaspoons to make a teaspoon-sized ball of the mixture.
    • Roll the ball in the chopped pistachios and freeze-dried raspberries then place onto a plate.
    A vegan white chocolate truffle being rolled around in a bowl of chopped pistachios and freeze-dried raspberries

    Other ingredients you can use for decoration

    • Desiccated coconut.
    • Melted dark chocolate.
    • Beetroot powder.
    • Matcha powder.
    • Cocoa powder.

    How long do these keep for?

    These keep in an airtight container in the fridge for up to 5 days, which means they're perfect for gifting!

    Vegan white chocolate truffles covered with chopped pistachios and freeze-dried raspberries in a small pink gift box

    Substitutions you can make

    • The cashew nuts can be replaced with macadamia nuts (though I personally much preferred the texture of the cashew nuts).
    • The cacao butter can be replaced with coconut butter or coconut oil (though the truffles will have a coconut flavour if you use either of these).
    • You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.

    More vegan chocolate treats

    • Healthy Snickers Ice Cream Bites
    • Matcha Chocolate Truffles
    • Chocolate Truffles
    • Hazelnut Chocolate Truffles
    • Strawberry Chocolate Truffles
    • Chocolate Bars
    • Snickers Bars
    • Twix Bars

    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.

    Watch how to make it

    A pile of vegan white chocolate truffles covered in chopped pistachios and freeze-dried raspberries with a bitten one on top

    Vegan White Chocolate Truffles

    These Vegan White Chocolate Truffles are velvety, creamy and perfectly sweet! They make the best pretty and elegant treat!
    5 from 16 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American, European
    Keyword: paleo chocolate, vegan truffles, vegan white chocolate
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 18 truffles
    Calories: 56kcal
    Author: Rhian Williams

    Ingredients

    • 120 g (1 cup) raw cashew nuts soaked in cold water overnight or in boiling water for 15 minutes
    • 20 g (0.7 oz) cacao butter
    • 3 tablespoons maple syrup to taste (or sub any other sweetener)
    • 1 teaspoon vanilla extract

    To decorate (optional)*:

    • Pistachios , finely chopped
    • Freeze-dried raspberries

    Instructions

    • 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.
    • Mix together the chopped pistachios and freeze-dried raspberries in a bowl.
    • Use two teaspoons to make a teaspoon-sized ball of the mixture.
    • Roll the ball in the chopped pistachios and freeze-dried raspberries then place onto a plate.
    • Repeat for the rest of the mixture.
    • Keep truffles in an airtight container in the fridge for up to 5 days.

    Video

    Notes

    *Other ingredients you can use to decorate these truffles:
    • Desiccated coconut.
    • Melted dark chocolate.
    • Beetroot powder.
    • Matcha powder.
    • Cocoa powder.
    **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.
    Nutrition Facts
    Vegan White Chocolate Truffles
    Amount Per Serving
    Calories 56 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g5%
    Sodium 1mg0%
    Potassium 51mg1%
    Carbohydrates 4g1%
    Sugar 2g2%
    Protein 1g2%
    Calcium 6mg1%
    Iron 0.5mg3%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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      Recipe Rating




    1. CB

      January 31, 2021 at 9:40 pm

      I'm not sure how you got these to cream? I soaked the cashews overnight, tried blending in the food processor and the vitamixer...still have chunks of nuts (not enough moisture to make them cream? What a mess and a waste of ingredients!

      Reply
      • Rhian Williams

        January 31, 2021 at 11:18 pm

        I'm sorry to hear that - do you have a high speed food processor? You'll need quite a high speed one for this.

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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