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vegan dark chocolate raspberry truffles made in a white bowl

Vegan Chocolate Raspberry Truffles

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5 from 1 review

  • Author: Allie
  • 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)


  1. In a double boiler, warm the milk until it’s hot but not boiling, whisk in the chopped chocolate.
  2. When the chocolate is melted, remove the bowl from the pot and whisk in the fruit spread (or jam) and continue whisking until combined.
  3. 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.
  4. 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.  
  5. Then roll truffles into your toppings: melted chocolate, cocoa powder, powdered sugar, toasted shredded coconut, or freeze-dried raspberries.
  6. 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