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Vegan Chocolate Truffles

Vegan chocolate truffles are made using just three ingredients and are a really easy way to turn regular chocolate into a special occasion treat. These truffles are made with a creamy and decadent ganache and are dairy-free and vegan.
Course Dessert
Cuisine Australian
Prep Time 10 minutes
Cook Time 5 minutes
Servings 12 truffles
Author Sally


  • 220 grams dark chocolate
  • ½ cup canned full-fat coconut milk
  • ½ teaspoon vanilla extract
  • ¼ cup cocoa powder for rolling
  • Chocolate sprinkles optional for rolling


  • Chop up chocolate into small pieces and place in a large, glass bowl. Set aside.
  • In a small saucepan, heat coconut milk and vanilla, stirring until just starting to simmer. You want it to be nearly boiling but not quite.
  • Pour the hot coconut milk mixture over the bowl of chocolate and let sit for 5 minutes. Stir chocolate mixture until smooth, shiny and creamy.
  • Place the bowl of ganache aside in the fridge to cool for 2 hours.
  • Using a cookie scoop or spoon, scoop out 1 tablespoon amounts of the hardened ganache and roll into balls using your hands. If the chocolate starts to melt in your hands, place the scoops of ganache in the freezer for 5-10 minutes before rolling. Once rolled into balls, toss in cocoa powder or chocolate sprinkles.


Depending on the ambient temperature, you can store these chocolate truffles at room temperature or in the fridge which is what I recommend if making these in summer to prevent the chocolate melting.