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Vegan Chocolate Truffles

Crazy Vegan Kitchen
Simple Vegan Chocolate Truffles made with Dark Chocolate, Coconut Milk, Maple Syrup Sea Salt, Espresso and Vanilla Bean. Easy to make, decadent, yum.
5 from 1 vote
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Dessert
Cuisine American
Servings 12 truffles
Calories 86 kcal


  • 125 grams Dark Chocolate 4 ounces
  • 95 grams Coconut Milk 3 ounces
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Espresso Powder
  • 2 teaspoons Maple Syrup
  • 1 Pinch Sea Salt
  • 1/4 cup Cocoa Powder for coating


  • Break Chocolate into pieces and place chocolate in a bowl. In a small saucepan, heat Coconut Milk on low heat until it comes to a full simmer. Do not let it boil.
  • Take off the heat and pour hot Coconut Milk over broken chocolate. Let sit for a minute or two.
  • After sitting, stir with a spatula until all the Chocolate has melted and you have a smooth Chocolate Ganache.
  • Add Vanilla, Espresso Powder, Maple Syrup, Sea Salt and Liquor (if using), to ganache. Stir well.
  • Chill your bowl of Ganache in the refrigerator until Ganache has thickened, firm and is scoopable, about 2-3 hours. Stir every 30 minutes or so to ensure it chills evenly.
  • Once firm, using a teaspoon, scoop out portions of ganache and roll into balls with clean, cool hands.
  • If your palms start to get warm and messy, wash your hands before continuing. Roll truffles in Cocoa Powder to coat.
  • Store in refrigerator, and let thaw for 5-10 minutes before enjoying.


Serving: 1servingCalories: 86kcalCarbohydrates: 7gProtein: 1gFat: 6gSaturated Fat: 4gTrans Fat: 1gCholesterol: 1mgSodium: 7mgPotassium: 123mgFiber: 2gSugar: 3gVitamin A: 4IUVitamin C: 1mgCalcium: 13mgIron: 2mg
Keyword vegan chocolate truffles, vegan truffles
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