When following a special diet, it’s imperative that we have some sort of indulgence to look forward to.  That’s where this recipe for raw vegan chocolate truffles comes in!   

This one will satisfy your chocolate cravings and we made sure to keep it raw vegan friendly!

Jump to:

• What you will love about this raw vegan chocolate truffles recipe
• Tips
• Ingredients
• How to make raw vegan chocolate truffles.
• Variations
• Equipment
• FAQ’s
• 📖 Recipe
• 💬 Comments

What you will love about this raw vegan chocolate truffles recipe

There are so many things to love about this!  It’s gooey, fudgy, and giftable!  Some recipes call for ground up dates, but not this one!  We are keeping it chocolate-y and coconut-y, while retaining all the qualities of a delicious store-bought truffle.  One of the best things? It only has 5 easy ingredients!

These truffles can also be really beautiful and versatile, depending on how you finish them.  If you like things nutty, you can roll them in ground up hazelnuts, walnuts or almonds.  My favorite is hazelnuts. 

If you are a bitter chocolate person, you can roll them in some cacao or vegan cocoa powder.  Or if you are a sweet person, you can finish them off with more stevia in the raw.  

Tips

When rolling these vegan truffles, they can get really messy.  I suggest that you use a melon baller to make a general shape of a truffle, so that things won’t get too messy.  On the other hand, if you are going for perfect looking truffles, you will need to roll them by hand, and for this I suggest using some latex gloves!

Ingredients

Like I mentioned before, this is a raw vegan chocolate truffles recipe WITHOUT dates or fruit, and it only has 5 ingredients.  Now, I must mention that since this is a raw vegan recipe, it cannot contain refined sugar and you need to either use cacao powder or vegan cocoa powder.  This will make it rather bitter.  I have tried to counter some of the bitterness in this recipe so that you can still satisfy your sweet tooth.

 One of the main ingredients is coconut oil, and not just any coconut oil: unrefined, cold-pressed coconut oil.  There are several reasons why we need to use unrefined, cold-pressed coconut oil:

1. It’s raw: If you are following a raw vegan diet, this kind is compliant since it is raw and unrefined.  You shouldn’t be using anything refined if following this diet.
2. Consistency: Cold-pressed coconut oil is going to give this recipe the fudginess it needs, since its melting point is 78°F.  It needs to solidify to become a truffle, so other oils just won’t do for this recipe.
3. Flavor: Cold-pressed unrefined coconut oil still retains its delicious coconut flavor, so you will have a hint of coconut flavor in your chocolate truffles.  Processed coconut oil is completely flavorless.

The sweetener in this recipe is a mixture of either agave nectar or maple syrup, and stevia for a little more sweetness and texture.  

Here are the 5 ingredients for raw vegan chocolate truffles (6 if you include the dash of salt):

• Cold-pressed, unrefined coconut oil
• Vegan cocoa powder or cacao powder
• Maple syrup or agave nectar
• Almond milk
• Stevia
• Salt

So let’s get to it!

How to make raw vegan chocolate truffles.

We are going to start by melting the coconut oil.  But you say, “Wait a minute! I thought you said this is raw vegan! Why are we melting something?”  Yes, this is raw vegan, but we still need to melt it!  Don’t worry, we are still keeping to your dietary specifications.  Technically, you cannot let food get above 118° F, and we aren’t going to let that happen!  

Coconut oil melts at 78°F, so it might already be partly melted before you even heat it up, depending on how hot you keep your house or where you keep your coconut oil. 

So let’s start again: melt your coconut oil until it is in a liquid state.

While whisking constantly, add your sweetener of choice.  I used maple syrup because I didn’t have any agave nectar on hand.  Continue whisking and add the cocoa powder, stevia and a dash of salt.  

Make sure your almond milk is cold.  You are going to add 1 teaspoon of cold almond milk at a time and whisk it together.  This should cool down your coconut oil a bit and you will see if begin to solidify slightly.  

After everything is incorporated, cover with plastic wrap and put it in the fridge for about 20 minutes.  You don’t want to leave it in there too long or it will become rock hard and difficult to form into balls.  

Once it has cooled off a bit, your chocolate mixture should be ready to form into balls.  If it is hard, and too cold to work with, just leave it on the counter for about 5 minutes, then you can roll it into balls a little more easily.

This is the messy part.  If you want perfectly round truffles, you are going to have to get your hands messy.  If you want to avoid some of the mess, you can wear latex gloves.  Go ahead and take some of the chocolate and roll it into a small ball (about ½” balls) and either dust the outside with more cocoa powder, stevia, vegan sprinkles, or roll them in ground up nuts of your choice.

After you have formed all the truffles, place them in a covered container and in the fridge.

These should last up to 10 days in the fridge.  Do not store them at room temperature, since you don’t want them melting all over the place.  Enjoy!

Variations

The main way to vary these delicious truffles is to dust them or roll them with different toppings like vegan sprinkles, cocoa powder, coconut flakes or coconut sugar.  As I stated before, my favorite way to finish these is to roll them in ground hazelnuts. If you are a lover of Ferrero Rocher, you could opt to put a whole hazelnut in the middle. YUM!

You could also give it a Mexican flare by adding a little cinnamon to it!

Equipment

• Whisk
• Melon baller (optional)

FAQ’s

Are raw vegan chocolate truffles healthy?

This truffle recipe is about as natural as you can get.  Heart-healthy fats from the coconut oil and free of processed sugars, these vegan truffles are healthy and delicious. 

What if my truffles are melting? 

Since coconut oil has a low melting point, it is important to store these in the refrigerator.  If you are having a hard time rolling them into balls because they are not solid enough, cool them off for a few more minutes in the fridge and work fast with latex gloves on when you roll them into balls. 

📖 Recipe