A melt-in-your-mouth vegan truffles recipe is no cook and uses only two common ingredients. A creamy ganache candy you can prepare in an hour. This recipe is also vegan, dairy-free, refined-sugar-free and delicious.
Easy Vegan Truffles Recipe (2-ingredients)
This decadent dreamy easy truffle recipe is everything you could want – only two ingredients, dairy-free, gluten-free and delicious. The inner ganache is perfect as is, but it does have potential for customizable flavors.
How Are Traditional Chocolate Truffles Made?
In general chocolate truffles that are commercial or traditionally homemade are typically based on a heavy dairy cream. To make these dairy-free and vegan, I swapped the heavy dairy cream for full-fat coconut milk. The commercial and traditional recipes can also include preservatives, and even extracts for flavor. And often traditional truffles need to be boiled and thermometers use.
If you have been following me, you might be away that I have a special place for minimal ingredient recipes. In fact, I just released a book of recipes that are all only 4-ingredients, and none of those ingredients are a recipe in of itself. Check out my book here, Crazy Healthy with 4 Ingredients!
Ingredients in This Vegan Truffles Recipe
The two ingredients are simply coconut milk and chocolate. The recipe is also no cook and can be turned around in an hour.
If you are familiar with coconut milk often used in dairy-free or vegan recipes, you will know that it comes in a can, often in the Asian section of a grocery store. We are not talking about a beverage that you find in the refrigerated or boxed milk section. Those milks aren’t thick enough to create the heavy creamy texture you need to make truffles.
Often recipes request that the full-fat can of coconut milk be chilled so the liquid separates from the fat and you use one or the other in the recipe, either just the liquid or just the solid. In this easy truffle recipe however, you don’t separate out the solid. Instead, you do not chill the can, and instead shake it hard to be sure the solids and liquids are not separated. This is so the mixture you use is liquidy but also full fat.
The chocolate should be quality chocolate with 70% cacao. The chocolate should be sweetened slightly. The coconut milk is naturally sweet, so combined with the chocolate, the resulting truffle is sweet enough. To reduce the sweet flavor, use a chocolate with a higher cacao percentage such as 85%. Conversely, to sweeten it more, use a chocolate with a lower cacao percentage such as 60% or 55%.
How to Make These Easy Truffles
This no cook recipe starts with heating the coconut milk, and pouring it on the chocolate to melt it. Stir up the mixture, refrigerate for 3 hours until the mixture can be scooped into balls. Freeze those balls for about 1 hour. This will allow the chocolate coating to solidify.
How Do Homemade Truffles Taste?
Creamy, rich, chocolate-y. The ganache is smooth and rich alone, but it would be easy to customize it for variety. I am thinking lavender, orange, cinnamon, and coffee flavors would be fun additions.
How to Store Homemade Truffles
Then store in an airtight container at room temperature for 4 days or a week in the refrigerator although the chocolate coating may sweat. Or freeze the coated or uncoated truffles for three months.
This recipe really is the perfect addition to your recipe cache of easy minimal ingredient healthy treats.
And here are some other energizing recipes:
- Sugar Cookie Truffles
- Chocolate Spice Truffles
- Vegan Cookie Dough
- Protein Ball Recipes
- Chocolate Covered Chickpea Snack
I hope you love this easy chocolate recipe! Interested in sharing on pinterest? Perhaps use this image…
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Easy Vegan Truffles Recipe (2-ingredients)
Pour the Chocolate into a Bowl
- Put the bag of chocolate chips (or 10oz chopped chocolate bar) in a glass bowl.
Heat the Milk
- Shake the coconut milk so the fat is distributed equally in the can (unlike many coconut milk recipes that require you to chill the can overnight in order to separate the fat from the milk).Pour the coconut milk into a microwave-save glass container - perhaps a 2-cup pyrex measuring cup. Microwave the milk until hot, about 25-30 seconds.
- Pour this hot coconut milk onto the chocolate chips in the bowl. Wait 1 minutes, then stir slowly with a spoon until the chips are melted. If the chips don't all dissolve, microwave the bowl in 10 second intervals and stir between each heating until the mixture is creamy and smooth.
Chill the Mixture
- Cover the mixture and refrigerate it. It should be scoopable in three hours.
- Scoop out 18 portions and line them up on a parchment-lined pan. Dust your hands with cacao powder and roll each portion into a round sphere shape.
- Freeze the pan of formed truffles for at least 1 hour. Make sure they are frozen before coating is important to ensure you have a creamy interior and a snappy exterior, so inherent in truffles.
Coat the Truffles
- When ready to coat the truffles, melt the coating ingredients (1/2 cup of chocolate chips and 1 tbsp of coconut oil) in a 2-cup pyrex glass measuring cup in the microwave at 60 seconds.
- Using a skewer or toothpick, poke each ball and submerge into the chocolate, and then set back on the parchment to set. Or use a fork to lower a ball, lift and drain the chocolate, and set it on the parchment.
- If you want to sprinkle golden stars on top, now would be the time. Or, you could sprinkle other things like cacao nibs or orange zest or rose petals?
Store your Truffles
- Let the truffles harden at room temperature for an hour or so or until the shell is set. But don't let your bird land on them; our bird almost did! Then store in an airtight container at room temperature for 4 days or a week in the refrigerator although the chocolate coating may sweat. Or freeze for three months.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism. More about Dee Dine here.