I’m in love!
I created these raw chocolate truffles as an alternative to the typical candy truffles made out of heavy cream and loads of sugar. And you know what? I think they’re even BETTER.
The texture of these truffles is divine, and they’re loaded with antioxidants and nutrients with the superfood combo of coconut oil and dark chocolate.
This recipe uses all natural ingredients, and dark chocolate is extremely high in antioxidant power and very low in sugar. It’s the perfect special treat that’s also perfectly good for you.
I’m not sure which is the best part about this recipe – the amazing flavor & texture or the fact that they are so easy to make. This is the perfect dessert to show your Valentine how much you love them this Valentine’s Day or any other day of the year.
Keep them in the fridge until you’re ready to enjoy them as the coconut oil melts easily.
I’m giving you the recipe to make 8 truffles, but this recipe can easily be doubled, tripled, or even quadrupled. I wrote this recipe with a lot of detail to help you along with the process, but don’t be overwhelmed with the length–they’re quite easy and quick to make.
Simple Dark Chocolate Vegan Truffle Recipe
Prep Time: 15 minutes
Total Time: 3 hours (includes time to set)
Yields 8 truffles
- 1 organic vegan dark chocolate bar, at least 70% cocoa (3.2-3.5 ounces)
- 3 1/2 tablespoons organic, virgin coconut oil
- 1 tablespoon raw organic honey (or natural sweetener of your choice; can be omitted if desired)
- 1 1/2 teaspoons organic prepared coffee (I just save some from my morning coffee)
- 1/2 teaspoon organic pure vanilla extract (preferable Madagascar vanilla)
- 1 small pinch fine sea salt, such as Real Salt
- Organic unsweetened dark cocoa power for sifting, about 1/4 cup
Tip: Use a chocolate bar that you already love the flavor of as it’s the base for your truffles.
Recipe: Prepare a cup of coffee and reserve 1 1/2 tsp of the coffee (or save 1 1/2 tsp from your morning coffee.) Set aside. You can omit the coffee if you desire, but there is almost no caffeine in this small amount of coffee–it just enhances the flavor of the dark chocolate. You could also substitute 1/2 teaspoon of instant coffee powder if that’s easier.
Create a double-boiler with a small pot and glass bowl.* While you’re waiting for the water to boil, cut or break the chocolate into very small pieces using a sharp knife to help it melt easily. Once the water in the double-boiler is boiling, add the chocolate and stir often with a wooden spoon until it’s melted; this should take about 3 minutes. A double-boiler is recommended instead of a microwave to prevent overcooking the chocolate. (This process is called tempering and prevents the chocolate from seizing; the chocolate should remain shiny the entire time. If it starts to look dull or matte it’s overcooked.)
Once the chocolate is almost all melted, add coconut oil and keep stirring until the mixture is well combine and smooth. Once smooth, remove the glass bowl to the counter and add the rest of the ingredients to the bowl. Stir well, another 2 minutes, until all ingredients are well combine and smooth. At this point, the mixture should be cool enough to taste – but be very careful not to burn yourself. Taste the mixture to double check the flavor; add more honey or vanilla if desired.
Put the bowl in the refrigerator for about 1 hour (more if needed) until the chocolate is set. It will be firm but easily scoop-able – a.k.a. the texture of a truffle. If it becomes too firm, just set it out at room temperature for 10 minutes. Scoop teaspoon size balls from the mixture and set on a parchment-lined baking sheet. A melon baller works perfect for this, or use a teaspoon and your fingers to shape the balls for a more rustic look. Coconut oil melts on contact with your fingers so using your hands and fingers might get a little messy – just be sure to work quickly so the truffles don’t melt too much.
Alternatively, you can pour the melted truffle mixture into molds and let it set in the refrigerator; I don’t have any molds handy so I just let it set then scoop it out.
Once all truffles are on the sheet, dust them them all with the unsweetened cocoa powder using a sieve. (If coating with chia seeds, roll them in chia seeds before sifting.) Place the truffles back in the refrigerator at least 2 more hours to set and keep in the refrigerator until served. They will start to melt after about an hour at room temperature so it’s important to keep them in the refrigerator until ready to serve. They’ll keep in an airtight container in your refrigerator for up to 3 weeks.
*Create a double-boiler by placing a tightly-fitting tempered glass bowl on top of a pot of boiling water. The water should not touch the bowl; the steam from the water will heat the bowl and melt the chocolate. It’s important to use tempered glass so it doesn’t shatter. I made you this 2-minute video demonstration if you’d like to see how it’s done.