I created these easy 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 all you need is a good dark chocolate bar, coconut oil and a few pantry staples.

This recipe uses simple, whole ingredients, and a 70% dark chocolate bar has far less sugar than milk chocolate. It’s a special treat you can feel good about.

The short version: melt one 3.5-ounce bar of 70% dark chocolate in a double boiler, stir in 3 1/2 tablespoons of coconut oil, then add a tablespoon of maple syrup or honey, 1 1/2 teaspoons of coffee, vanilla and a pinch of salt. Chill it for about an hour, scoop it into 8 truffles, dust them with cocoa powder and chill them 2 more hours.

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 by the length. They’re quite easy and quick to make.

How to Make Easy Dark Chocolate Vegan Truffles

(See the full recipe card below for the list of ingredients and exact steps.)

Prepare a cup of coffee and reserve 1 1/2 teaspoons of the coffee (or save 1 1/2 teaspoons from your morning coffee.) Set aside. You can omit the coffee if you prefer, 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 at a high simmer, 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. (Gentle heat keeps the chocolate from seizing. It should stay 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 combined 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 combined 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 maple syrup, 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 scoopable, 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 them on a parchment-lined baking sheet. A melon baller works perfectly 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, so 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 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 for 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.

Simple Dark Chocolate Vegan Truffle Recipe

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• Author: Elizabeth Rider
• Prep Time: 15 minutes
• Chill Time: 3 hours
• Total Time: 3 hours 15 minutes
• Yield: 8 truffles
• Category: Dessert

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Description

Rich, easy dark chocolate truffles made with coconut oil instead of heavy cream. Just a good dark chocolate bar, a little maple syrup or honey and a few pantry staples.

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Ingredients

Units USM

• 1 organic vegan dark chocolate bar, at least 70% cocoa (3.2-3.5 ounces)
• 3 1/2 tablespoons virgin coconut oil
• 1 tablespoon pure maple syrup or raw honey (use maple syrup to keep them vegan; 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
• 1 small pinch fine sea salt, such as Real Salt
• Organic unsweetened dark cocoa powder for sifting, about 1/4 cup

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Instructions

1. Prepare a cup of coffee and reserve 1 1/2 teaspoons of the coffee (or save 1 1/2 teaspoons from your morning coffee). Set aside. You could also substitute 1/2 teaspoon of instant coffee powder if that’s easier.
2. Create a double-boiler with a small pot and heat-safe glass bowl or stainless steel 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 at a high simmer, 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.
3. Once the chocolate is almost all melted, add coconut oil and keep stirring until the mixture is well combined 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 combined 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 maple syrup, honey or vanilla if desired.
4. Put the bowl in the refrigerator for about 1 hour (more if needed) until the chocolate is set. It will be firm but easily scoopable, 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 them on a parchment-lined baking sheet. A melon baller works perfectly 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, so 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.
5. Once all truffles are on the sheet, dust 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.

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Notes

*Create a double-boiler by placing a tightly-fitting heat-safe glass bowl or stainless steel bowl on top of a pot of simmering water. The water should not touch the bowl; the steam from the water will heat the bowl and melt the chocolate. If you use glass, be sure to use tempered (aka heat-safe) glass so it doesn’t shatter.

Vegan Chocolate Truffle FAQs

Can I use maple syrup instead of honey?

Maple syrup works in the same amount, and it’s the swap to make if you want these to be fully vegan, since honey isn’t. You can also leave the sweetener out completely if your chocolate is sweet enough for you.

What kind of chocolate should I use?

Use a dark chocolate bar that’s at least 70% cocoa, about 3.2 to 3.5 ounces. Check the label for milk or butterfat if you need them to be vegan. A bar melts more smoothly than chocolate chips, which often have stabilizers added.

Why did my chocolate seize?

Seized chocolate turns thick and grainy, and it’s almost always from a drop of water or steam getting into the bowl, or from heat that’s too high. Keep the water at a simmer, make sure it doesn’t touch the bowl, and use a completely dry spoon.

Can I skip the coffee?

You can. There’s barely any caffeine in 1 1/2 teaspoons, and it’s only there to deepen the chocolate flavor. If you don’t have brewed coffee on hand, 1/2 teaspoon of instant coffee powder does the same job.

How long do homemade truffles last?

They keep for up to 3 weeks in an airtight container in the fridge. Keep them cold until you serve them, because the coconut oil starts to soften after about an hour at room temperature.

Love a chocolate fix that’s a little better for you? Try my Chocolate Avocado Mousse, The Best Vegan Chocolate Chip Cookies or this list of healthy chocolate recipes from breakfast to dessert.