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Is there anything more decadent than vegan chocolate raspberry truffles? Okay, maybe there is, but these are rich indulgent little bites of heaven! It only takes three simple ingredients to make this luscious ganache, then you can roll them in your favorite coating to make them extra decadent. The vegan truffles are perfect for a homemade gift or you can keep them all to yourself.
How to Make Vegan Chocolate Raspberry Truffles
Chop 7 ounces of dark chocolate (70% cocoa) into small pieces. Semi-sweet chocolate produced a much softer stickier ganache and didn't roll well.
Using a double-boiler, warm the full-fat coconut milk up but don’t boil it.
When it’s hot, add the chopped chocolate and whisk until it’s melted.
Then remove from the heat and stir in the fruit spread (or jam).
I like to transfer the ganache to a shallow dish (like a pie plate) and smooth it out so it's evenly spread out. When the chocolate mixture has cooled down, chill in the refrigerator for about 3 hours. Once chilled, scoop out 1 to 1 ½ tablespoons of the ganache and roll it between your hands into a ball.
They don’t have to be perfect, you can go back later and smooth them out. When you're done, return them to the fridge to firm back up for about 20 minutes. Afterward, roll them into your favorite coatings.
How to Make a Double Boiler for Vegan Dark Chocolate Truffles
Place a glass or stainless steel bowl over a pot that has about 1-2 inches of water in it. The size of your pot determines how much water you’ll need. There needs to be enough water to boil, so it will create steam to heat the bowl which melts the chocolate. Leave 2-3 inches of room between the water and the bottom of the bowl so you don’t have direct contact. The bowl needs to fit into the pot to create a seal so the boiling water or steam doesn’t squirt out. Then just boil the water!
Coatings for Homemade Vegan Truffles
I did a mixture of different coatings instead of having them all be the same for these vegan Lindt truffles. In the recipe below there is an estimate of how much chocolate, powder, or coconut you’ll need per truffle so you can mix things up. The truffles are soft and fudgy, so the coatings make them easier to hold.
I used Enjoy Life chocolate chips for the chocolate coating because they firm up quickly and create a beautiful and delicious chocolate shell around the truffle (but don't use chocolate chips for the ganache). Microwave the chocolate chips in a microwave-safe bowl for 30-second increments to melt, stirring in between, or melt them using a double-boiler. Then use a fork to dip the truffle in the melted chocolate then place them on a piece of parchment or silicone mat to firm up. They do harden quickly so add a pinch of sea salt or freeze-dried raspberries immediately after dipping in melted chocolate.
To toast shredded coconut, put the needed amount on a baking tray in a preheated oven at 350 F (180 C) for 5-10 minutes. Don’t walk away because they’ll toast quickly. If you’re using a large amount and you notice the edges are browning but not the middle, then stir the coconut around and let it continue toasting in the oven until it’s lightly browned.
Shredded coconut can also be toasted in a skillet over medium-low heat until it's lightly browned and fragrant. Stir frequently to prevent it from burning.
Tips for Making Vegan Dark Chocolate Raspberry Truffles
- Use a good quality chocolate bar consisting of around 70% cocoa. Don’t use chocolate chips because they don’t give the right consistency for the ganache. I use Lindt 70% Cocoa Dark Chocolate.
- The higher the percentage of chocolate the more bitter the chocolate is.
- If you use a lower cocoa percentage the truffles will turn out softer and stickier.
- I tested with a semi sweet chocolate of 56% cacao and the ganache did not set up right, it was too soft to roll (still delicious though).
- The smaller you chop the chocolate, the faster it melts.
- Use a shallow dish for the ganache to cool faster, like a glass pie dish or glass square dish. Then smooth out the chocolate so it’s even across the dish.
- When you scoop the non-dairy truffles into balls, wait for them to firm back up in the fridge before smoothing them out for a rounder appearance.
- Some brands of coconut milk can be oily, I use Thai Kitchen brand full-fat coconut milk. I haven’t tested with a lite coconut milk so I can’t say what the results would be.
More Vegan Chocolate Desserts
- Chocolate covered cookie dough bites
- Chocolate peanut butter bites
- Chocolate peanut butter nice cream
- Oat milk hot chocolate
- Microwave hot cocoa
- Chocolate banana smoothie
- Vegan peanut butter cookie bars
I hope you enjoy this recipe for easy vegan raspberry truffles!
Originally published on February 11, 2020, updated on January 18, 2022.
Vegan Chocolate Raspberry Truffles
- Total Time: 5 hours 20 minutes
- Yield: 18 truffles 1x
- Diet: Vegan
Rich indulgent vegan chocolate raspberry truffles made with only three simple ingredients then roll them in your favorite truffle coating for a more decadent treat.
- 7 oz dark chocolate 70% cocoa, chopped or broken into pieces (I use Lindt 70% cocoa dark chocolate bar)
- ⅓ cup full-fat can coconut milk, measure after stirring the contents of the can
- ⅓ cup raspberry fruit spread (or jam)
- Melted chocolate with freeze-dried raspberries on top (about 1 tablespoon of chocolate chips per truffle)
- Melted chocolate with a pinch of sea salt on top (about 1 tablespoon of chocolate chips per truffle)
- Cocoa powder (about 1 teaspoon per truffle)
- Powdered sugar (about 1 teaspoon per truffle)
- Toasted unsweetened shredded coconut (about ½ tablespoon per truffle)
- Crushed freeze-dried raspberries (about ½ tablespoon freeze-dried raspberries per truffle)
- In a double boiler, warm the milk until it’s hot but not boiling, whisk in the chopped chocolate.
- When the chocolate is melted, remove the bowl from the pot and whisk in the fruit spread (or jam) and continue whisking until combined.
- I like to transfer the chocolate to a shallow dish (like a pie plate) then smooth out the chocolate so it’s evened out across the dish. Then chill the ganache for about 3 hours. To test if the chocolate is ready, insert a knife into the middle of the chocolate, if it comes out mostly clean then the chocolate is ready. If it doesn’t, chill longer.
- Once chilled roll into 1 inch balls, scoop the chocolate out using an overflowing tablespoon and use your hands to roll into a ball. The ganache will be soft, and will soften the more you handle it. Chill again for about 20-30 minutes to firm back up.
- Then roll truffles into your toppings: melted chocolate, cocoa powder, powdered sugar, toasted shredded coconut, or freeze-dried raspberries.
- Store in the refrigerator for about a week.
Read the post for more details and tips.
The coatings/toppings in the ingredients are just estimates of the amount needed per truffle, you may need more or less.
I use Lindt 70% cocoa dark chocolate bar, when testing semi sweet was too soft and didn’t set up correctly.
Stir the contents of the coconut milk before measuring.
I haven’t tested with lite coconut milk so I can’t say what the results would be.
- Prep Time: 20 minutes
- Chill time: 3 hours
- Cook Time: o
- Category: Dessert
- Method: no bake
- Cuisine: American
Keywords: how to make vegan chocolate truffles, vegan dark chocolate truffles
I'm lovin' it! I actually just read like three of your posts today. So that means you better keep writing more, because I am going through these like they're going out of style.
Thank you so much for commenting and I'm lovin' that you are enjoying the posts. They'll keep coming, I have lots more ideas!
These are so good! They turned out great and the family just absolutely loved them.
I'm glad you enjoyed the recipe!