Dairy-free Chocolate Truffles (paleo, vegan, gluten-free)

I love giving and receiving chocolate as a gift, but usually these days, I can’t enjoy most of those pretty dairy-free truffles out there! So I took matters into my own hands and guess what, it’s super easy to make your own vegan chocolate truffles and customize them to your own needs right at home. These are no bake truffles and the best easy dessert.

I love playing with the different toppings as well, I’m using 3 types here… 

• cacao powder
• freeze-dried raspberry (ground up in the food processor)
• shredded coconut

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These make a fabulous gift and store well in the fridge. Have fun making your own truffles!

Dairy-free Chocolate Truffle Recipe

5 from 6 votes

Print Recipe

Dairy-free Chocolate Truffles

This dairy-free chocolate truffle recipe is just 2-ingredients to a delicious, easy dessert! Use your favorite chocolate (I recommend 70% or higher) and full-fat coconut cream for the dreamiest truffles. Get creative with the toppings. I'm using: cacao powder, freeze-dried raspberries, and shredded coconut on mine! (paleo, gluten-free, vegan, dairy-free, no bake)

Prep Time10 mins

Cook Time3 hrs

Total Time3 hrs 10 mins

Course: Dessert

Keyword: allergen-friendly, dairy-free, gluten-free, no bake, paleo, truffles, vegan

Servings: 16

Author: Alison Marras

Ingredients 

1x2x3x

• 9 oz. chocolate or chocolate chips, chopped (I like Hu Kitchen and Enjoy Life brands, use whatever your favorite is!)
• 1/2 cup full-fat coconut milk

Optional Toppings

• freeze-dried raspberries
• shredded coconut
• cacao powder
• chopped nuts

Instructions

• Chop chocolate or chocolate chips as finely as you can (this will help it melt quicker), add to a large heat-safe mixing bowl (not plastic, glass, ceramic, or metal would be best).
• Over medium heat, bring coconut milk to a simmer.
• Pour heated coconut milk over the chocolate, and with a spatula or wooden spoon, mix the chocolate until everything has melted. If there are some stubborn pieces that won't melt down, you can place the heat-safe bowl over a pot of boiling water to create a double-boiler and mix there so it will melt.
• Smooth the mixture out and place in the fridge, uncovered, for 2-3 hours until it sets.
• Prep your toppings in dipping bowls. For the freeze-dried raspberries, simply add to a food processor and pulse until you have dust!
• Bring the chocolate mixture to room temperature or so, at least so you can spoon it without too much difficulty.
• Using a tablespoon or small cookie scooper, scoop out evenly sized balls and roll them to even out the shape with your hands. The mixture shouldn't leave much of a stain on your hands; if it does... it's too soft.
• Roll your chocolate balls into the toppings and place on a parchment-lined tray to set in the fridge for 30 mins or so before serving. Store your truffles in an air-tight container in the fridge!

Notes

This recipe is adapted from Minimalist Baker

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Hope you enjoy!
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Use #foodbymars to tag your FBM inspired creations! I’d love to see!

**Alison

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