Vegan Chocolate Raspberry Truffles

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.  

Chocolate Shell

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.  

Toasted Coconut

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.

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