2-Ingredient Dark Chocolate Truffles

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Using a cookie scooper to scoop up batter for making Vegan Dark Chocolate Truffles

Prepare to lose all self-control and stuff 14 truffles into your face in one sitting.

Measuring cups of dark chocolate and coconut milk for making super simple vegan Dark Chocolate Truffles

Let’s party!

Truffles are one of those desserts I can’t resist. In college I had a habit of stopping into our university bookstore between classes to pick up a bag of roasted almonds and a dark chocolate truffle. I also had a thing for individually wrapped bubble gum, but that’s another story.

These days my indulgence of choice is a square of dark chocolate, but any time truffles are around you know I’m enjoying at least two (or twelve).

Mixing together ingredients for homemade Dark Chocolate Vegan Truffles

These truffles truly are simple, requiring simple methods, 2 ingredients, and no fancy equipment!

Simply chop chocolate
Heat coconut milk
Pour over chocolate
& Scoop!

It’s as easy as that.

Platter of Dark Chocolate Vegan Truffles coated with cocoa powder

As far as coatings, you can either leave them plain or roll them in cocoa or cacao powder. I also think ground hazelnuts would be amazing for more of a Nutella spin!

Measuring cups filled with our homemade super simple vegan Dark Chocolate Truffles recipe

I think you guys are going to LOVE these truffles. They’re:

Perfectly sweet
& Indulgent

These would make the perfect dessert to snack on during the week or to take along to parties. They’d also make a gorgeous gift! Now that I’ve made my own truffles and know how simple and delicious they are, I don’t know that I’ll ever buy them again (especially considering dairy-free ones are to hard to come by).

If you give this recipe a try, let us know what you think! Leave a comment and rate it – it’s super helpful for us. And don’t forget to take a picture and tag it #minimalistbaker on Instagram! We love seeing what you come up with. Cheers!

Measuring cup filled with Dark Chocolate Truffles for an amazing gluten-free vegan dessert

Note: recipe updated 12/15/2023 to add troubleshooting tips and notes.

2-Ingredient Dark Chocolate Truffles

Vegan, gluten-free dark chocolate truffles made with just 2 ingredients and simple methods! So easy, creamy, delectable, and sinfully rich.
Author Minimalist Baker
Half eaten Dark Chocolate Vegan Truffle stacked atop more truffles
4.63 from 53 votes
Prep Time 2 hours 30 minutes
Cook Time 1 minute
Total Time 2 hours 31 minutes
Servings 16 (1-Tbsp truffles)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week


  • 9 ounces vegan dark chocolate* (very finely chopped // 65-72% cacao // 9 ounces is equal to ~1 1/2 cups chopped)
  • 2/3 cup canned full-fat coconut milk (smooth & creamy* // well shaken/whisked if clumpy)
  • 1/2 tsp vanilla extract (optional)
  • 1/4 cup unsweetened cocoa or cacao powder, or finely ground hazelnuts (optional // for coating)


  • Place very finely chopped chocolate (it should resemble small shreds) in a medium-sized mixing bowl. The finer the chocolate is chopped, the easier it will melt and the quicker the truffle-making process will go.
  • In a separate small mixing bowl, add coconut milk and microwave until very warm but not boiling – about 25 seconds (alternatively, heat in a small saucepan over medium heat until just starting to simmer).
  • Immediately add coconut milk to chocolate (drizzling evenly for even melting) and loosely cover with a cooking lid or plate to trap the heat in. Do not touch for 5 minutes. Then lift cover and use a mixing spoon to gently stir, trying not to incorporate air. Continue stirring until completely melted, creamy, and smooth.
  • NOTE: If you have unmelted pieces left (usually due to the chocolate not being finely chopped enough), you can microwave the mixture in 5-10-second increments until completely smooth (just be very careful not to overcook or it can affect the integrity of the chocolate, causing separation, oiliness, or graininess).
  • Add vanilla (optional) at this time and stir.
  • Set the mixture in the refrigerator to chill uncovered for 1-3 hours*, or until almost completely solid. A good test is dipping a knife into the middle of the bowl to see if any chocolate sticks. If it comes out mostly clean, it’s ready to scoop. If there’s still wet chocolate in the center, continue refrigerating.
  • Once chilled and firm, prepare a small dish of cocoa or cacao powder (or finely ground hazelnuts) for rolling (optional).
  • Use a Tablespoon-sized scoop (such as this one from Amazon) or a Tablespoon to scoop out small balls (see photo), then use your hands to gently but quickly roll/form the chocolate into balls. If the mixture has become too firm (crumbles when you try to roll it), let sit at room temperature for 5-10 minutes before trying again.
  • Toss in cocoa or cacao powder (or finely ground hazelnuts) to coat and shake off excess (or leave bare), then set on a parchment-lined serving dish. Continue until all chocolate is scooped. There should be about 16 truffles (amount as original recipe is written // adjust if altering batch size), depending on the size of your scoop.
  • If any of the chocolate near the center of the bowl was too soft to form, refrigerate that portion for a bit longer before proceeding.
  • Enjoy truffles immediately, or refrigerate for 1-2 hours or overnight. This allows them to set and firm up.
  • Store truffles covered in the refrigerator for best freshness. To serve, let come to room temperature for 10-15 minutes before serving for optimum creaminess.



*The dark chocolate we prefer using is Trader Joe’s 72% cacao dark chocolate pound plus bar, which is vegan friendly. Other brands we’ve tried with success include: Endangered Species Smooth 72% Cocoa Dark Chocolate, Chocolove xoxox Rich Dark Chocolate 65%, Equal Exchange 71% Cacao Very Dark, and Hu Kitchen Simple Dark Chocolate 70%.
*The higher the percentage of cacao, the richer and more chocolaty the truffles will be. The lower the percentage of cacao, the more sweet the truffles will be. We tested with Enjoy Life Semi-Sweet Mega Chunks (52-55% cacao) and they were delicious, but the texture was too soft and the truffles didn’t set up properly (due to the lower % cacao/fat content).
*Some brands of coconut milk are smooth and creamy, while others are chunky or oily. We highly recommend using a brand that’s smooth and creamy for this recipe.
*If adjusting the number of servings up or down, the mixture will take more or less time to chill. When making a 1/3 batch, it only took ~45 minutes to solidify (a hack for satisfying the truffle craving faster!).
*Using less coconut milk will create a more firm truffle. Using more coconut milk will create a softer, creamier truffle.
*If you have any issues with the mixture splitting, it’s usually due to overheating the chocolate. Learn more about that here.
*Recipe loosely adapted from Oh, Ladycakes.
*Nutrition information is a rough estimate.

Nutrition (1 of 16 servings)

Serving: 1 truffle Calories: 114 Carbohydrates: 7.4 g Protein: 1.4 g Fat: 8.9 g Saturated Fat: 6.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 3 mg Potassium: 15 mg Fiber: 1.7 g Sugar: 4.3 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 0 mg Iron: 3.1 mg

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  1. Andrea Anoka says

    I am serving (and making) this for my first time for an upcoming retreat. Approximately how soon should I remove these from the fridge to serve? If I am making these a day or two ahead of time, should I keep them in the freezer or fridge until ready to roll in the coating? I want the coating to be as fresh as possible and not so cakey by the time I am serving (rolling in maca-cacao, freed-dried raspberries, and coconut).

    I love your recipes and use MANY for my personal/private chef clients. With my own adaptations, of course ;)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so honored you make our recipes for your clients, Andrea! Thank you for letting us know! We would suggest letting the truffles come to room temperature for ~10-15 minutes before serving. Storing in the fridge or freezer is fine, though they will probably be easier to roll from the refrigerator. They may need to sit out a bit to soften enough to get the coating to stick. Hope that helps!

  2. Nicole says

    I saw the warnings against using chocolate with too low a percentage of cacao but didn’t realize that too high/dark a chocolate could cause issues as well. I used 85% dark and the mixture set super hard and isn’t at all scoopable but rather what I can manage to scrape off the mass is crumbly. This is after letting it sit out from the fridge for over half an hour, giving up and letting it sit covered overnight and trying again so it definitely isn’t going to soften up. Any ideas on how to salvage the mixture/mass so as not to waste the ingredients? More coconut milk likely – perhaps chopping up the mass and doing the coconut milk melt stage again? I’m just not sure how much…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ah, sorry that happened, Nicole! Yes, more coconut milk and your method sounds great. If needed, you can very gently heat it.

      • Nicole says

        Sadly doing another round with about the same amount of coconut milk as the first time didn’t work either – the mixture was not the right texture and had the opposite problem of being a bit too soft. I’m not sure if it might’ve worked with less coconut milk the second time around or if 85% dark chocolate is just a no-go. Either way, in case it’s useful for anyone I can confirm that failed vegan truffle mix works great as a base for hot chocolate, whisked into and heated up with oat milk and lightly sweetened.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Bummer! Sorry it didn’t work out with the 85%. Thank you for sharing that tip about the hot chocolate, Nicole! xo

  3. Ruth says

    I’ve made these a couple of times and they’ve been a huge success. One time I added stem ginger chopped finely, then next time I used a raspberry dark chocolate to add flavour. Planning to try a tiny pinch of chilli powder next time! Such a simple recipe that works well, and easy to tweak, thank you!

  4. Tate says

    I made this using a scale and it was too much coconut milk, so it didn’t set in the fridge. A note to the author: you use oz as a unit of measurement for the chocolate, so use weight as a unit of measurement for the coconut milk, too. Mixing cups and ounces is bound not to work because regular measuring cups and liquid/volume measuring cups can be inconsistent. To make sure the ratio is right for every type of coconut milk or chocolate, stay consistent with the units of measurement. My recommendation is to use weight across the board so you can get the most accurate results with a kitchen scale. I’m going to try and save this by heating the whole bowl up over a double boiler and mixing in more chocolate.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Bummer. Sorry it didn’t work out for you, Tate. We find the majority of our audience does not have a kitchen scale, which is why we offer cups as an option. Chocolate is usually purchased in a package that lists the weight. There can be slight inconsistencies in measuring cups, but not enough that it should make a difference in this recipe. We wonder what brand/type of coconut milk and chocolate you were using?

  5. Kelly says

    I made these for Christmas 2023 for someone who is gluten, dairy and soy free.
    It was difficult to find a chocolate which wasn’t processed in a facility where those ingredients were also processed or from which the manufacturer would guarantee these products were not present AND still have enough cocoa butter %.
    I ended up making the recipe using Camino semi-sweet chocolate chips (55% cacao in 225 gram pkg).
    You were right, they were too soft after refrigerating for 12 hours +.
    I then melted 1/2 of another bag of the chips over a double boiler without coconut milk, let that cool to room temperature then added this chocolate to the bowl. I didn’t need to refrigerate the mixture as it was setting up (probably added too many chips in the second round). I formed the balls using a small cookie scoop and rolled them in icing sugar. I then rolled all the balls again in icing sugar.
    They were absolutely delicious!! A hit with the person with the allergies and I had to hide them from others who wanted to try them!
    Thank you. I will make these again.

  6. Frankie Yeo says

    Hello, my daughter is allergic to coconut and nuts. Can I use oatly single cream instead of the coconut cream? Thanks x

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Frankie, we haven’t used oatly single cream so we’re not sure! If it’s a similar thickness/texture to coconut milk, it could work. It might be worth experimenting with a smaller batch size. Let us know if you try it!

  7. melanie says

    You claim these are Naturally Sweetened but that’s not really true. You’re not considering the chocolate which almost always contains sugar. The bar you reference contains refined sugar! I use Hu typically, which at least is refined sugar free as they use coconut sugar. So perhaps just remove the NS for this recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Saroja! If rolling the truffles in hazelnuts, we suggest roasting them before to bring out their flavor! Hope this helps!

  8. Steph says

    Great recipe! I have coconut milk powder on hand – could I use that in place of the milk / cream and, if so, do I need to add water or some liquid to compensate for the dry milk powder?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Steph, we haven’t tested that, but it might work to mix the coconut milk powder in hot water. Let us know if you try it!

  9. L says

    It came out amazingly, although I put too much of coconut milk into it. I coated the truffles in some dark chocolate and topped them off some with salt, pepper or hazelnuts. Def. will try to make them again :)

  10. Gail says

    I have Semi-Sweet chocolate chips from Trader Joe’s and it doesn’t say the percentage of cacao on the package. Can I use them?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gail, we don’t think semi-sweet chocolate chips will set up properly, unfortunately. If you want to try it, we’d suggest using less coconut milk. Hope that helps!

  11. Tea says

    I just made these and they are delish! I rolled them in shredded toasted coconut instead of the cacao ☺️ I adjusted the recipe to get 30, but I got 45 – maybe I rolled smaller balls – mine were the size of a rafaello ball.

  12. A Schwartz says

    LOVE THIS!!!
    I used coconut cream & “regular” bittersweet chocolate (because that’s what I had) & it was a great hit!!! Added a pinch of salt, instant coffee & molasses for flavor.
    Shortcut: I put it in a pan to refrigerate & cut into cubes, then dipped some into cocoa & some into hazelnut powder.
    Thanks for this simple amazing recipe!

  13. Nikki says

    I tried making these but it started to separate and got oily. What did I do wrong? How can I fix it?
    Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Shucks! Sorry that happened, Nikki! It can happen if using a particularly oily brand of coconut milk (such as Trader Joe’s). Perhaps try using an immersion blender to get it to mix?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Yara, we haven’t tried with those modifications and aren’t sure how it would turn out. Let us know if you do some experimenting!

  14. Jonelle says

    Hi there –

    I’m excited to try these!

    I would love to keep this vegan, but I would like to avoid coconut milk. Do you suggest a comparable substitute?


  15. Rebecca says

    Hey, I tried to make these by making your chocolate recipe and adding coconut milk to make the whole thing from scratch.
    (Cacao butter, cacao powder, maple syrup, salt and coconut milk) I left it to set in the fridge but when trying to roll it, it just crumbles instead.

    Do you know why this would be? It tastes good! Just have to eat it out the dish!

    Thanks so much.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rebecca, it sounds like it needs more fat/liquid. Perhaps try more cacao butter or coconut milk?

      • Rebecca says

        I tried with 130g cacao butter. It’s still crumbles and is now a little grainy in texture. I’m unsure why this would be?

        Do you think I need to make the chocolate and set it, then melt again to add the coconut milk?

        Thanks so much!

  16. Vinny says

    Has anyone done these with almond milk and maybe a thickening agent? I’d really love to make these (we’ve made several of your recipes with great results) but my wife has a sensitivity to coconut. I’m happy to experiment too but curious if it’s been attempted?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vinny, You can try thicker homemade almond milk, or as another person suggested, potentially soy creamer. Hope that helps! We also think flax or hemp milk would work.

  17. Thomas says

    These are so good! They are incredibly easy and look just like (but taste better than) store-bought truffles. That being said, it took me two tries to get the chocolate melted.
    The first time, I had way too many unmelted chocolate chunks and then I over heated it and the mixture became gritty (I used it to fill cinnamon rolls, however, and that worked out well). What helped me get it right the second time was pouring the heated coconut milk all over the chocolate (instead of just in the middle) and then letting it rest.

  18. Kelly says

    I made the base as outlined above with chocolate and coconut milk. In place of the vanilla, I added 2 tablespoons of vegan chocolate brandy liquor (this was a hint of brandy but next time I’d add a little more). I feel like I should have added raisins too!

    Whilst cooling, I made pudding detail with ready to roll icing, a small patterned cookie cutter, and a pastry/sugar craft tool. When cooled and truffles formed, I added the icing tops and added to clear bags, gold ribbon, with a little gift tag for adding to Christmas bags for friends and family. Loved them! Very rich truffles though, if you’re making with very dark chocolate, so they may last longer than you think.

    I’ve also added digestive biscuit crumbs to the melted chocolate mix in the past, if you prefer a bit of crunch/texture.

    I can’t seem to add pictures so you’ll have to trust I made them. I did tag MB on Instagram though :)

  19. Anneke says

    Made these using coconut cream instead of milk, 70% smooth dark chocolate and added a dash of maple syrup (sweet tooth alert!) , pinch of salt and teaspoon of homemade vanilla extract. Rolled in toasted, crushed hazelnuts. Oh my! I can’t eat enough of them! Yet another fabulous recipe Dana. I’m breastfeeding a baby with multiple allergies/intolerances and now have multiple dietary restrictions and all your recipes deliver the goods every. single. time. Thank you!

  20. Melissa L. says

    Hii! Question regarding the cocoa powder coating: I’ve noticed anytime I make truffles the oil eventually permeates the pretty light brown cocoa powder color into a dark wet unappealing look, any idea if this happens with these truffles? Any recommendations how to prevent that from happening? I would love to make these and gift them for Christmas to friends but the powder layer whether it be cacao or matcha never survives.

  21. Huda says

    Well I made these on a whim just earlier today and WOW, so simple yet decadent! I’d been nursing a MAJOR Booja Booja craving but damn that pricetag so here we are. I actually used a hazelnut dark chocolate with about 52% cocoa solids and full fat coconut milk – it came together in no time and was ready to scoop about 3-4hrs later.

    Just finished coating them all in cocoa. I dont see these lasting long and will probably make a second batch with some of my homemade caramel sauce inside. Oh the possibilities!

    Beautifully adaptable recipe, thanks for sharing!

  22. LilyCatsMom says

    mmmm, very tasty and a great recipe to make when your gift list includes friends who have dairy, gluten, or egg allergies! One bit of instruction I would suggest is to note that the required chilling time for the melted chocolate/coconut milk mixture will vary depending on the dimensions of the bowl (and possibly also the material of the bowl). I used a glass 1.5qt round casserole dish, so the layer of melted chocolate was fairly shallow (probably less than 1″ deep) and after 2 hours in the fridge it was a bit TOO solidly chilled and I had to microwave it a bit to make it scoopable. Rolled half of the truffles in chopped toasted almonds and the other half in cocoa powder

  23. Nona Uppal says

    I have been a silent admirer of your recipes for very long. But with this one, I have literal tears in my eyes. I swapped the Mayo to the vegan kind and it reminded me of the classic ceaser salads I used to love. I never thought I’d have that taste sensation again. Thank you so much for the fool-proof recipes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Nona – so kind! Which recipe did you intend to comment on? I assume you didn’t use mayo in truffles?

      • Nona Uppal says

        Oh haha! Was browsing through other recipes and completely lost track. I tried the Rosemary Caeser Salad dressing in the recipe ‘Broiled Romaine Salad with Rosemary Caesar Dressing’. It was impeccable!

        Would definitely not use mayo in truffles, that would be a huge let down; but I cannot wait to try these too!

        PS: this is a sign from the universe to everyone on this recipe to go try out that salad dressing recipe too!

  24. Jennifer says

    I have a basic question. The link and title of this promises a “2 ingredient” truffle, but there are four ingredients required. I feel misled when I see this discrepancy. Why is a recipe that requires 4 ingredients listed as needing 2? I’m not trying to start a problem. I am genuinely confused about this, and upset about feeling misled. It makes me trust you less, even though many other recipes on your site, which I’ve made, have turned out well.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Jennifer you probably have noticed on other recipes on the site we often add “optional” behind ingredients that aren’t required. So really the only things you need for the recipe are chocolate and coconut milk. Vanilla and cocoa powder (for rolling) are both optional!

      • Kelly says

        Speaking of optional ingredients, I’m looking for a vegan truffle recipe to make mini Christmas pudding truffles as gifts. I’m planning to add in a chocolate brandy liquor (Besos de Oro) but not sure how much this recipe would be ok. Any ideas? Subbing the 1/2 tsp vanilla doesn’t seem like enough…

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hmm, I’m not familiar with that recipe but your idea sounds like worth trying! Let us know how it goes!

  25. Tanya Christensen says

    I discovered this recipe last Christmas when my brother-in-law switched to a vegan lifestyle and we all fell in love with them! I have now made them more Times than I care to share hahaha they are sooooo good!!!! My 4 year old twins love to make them and love to try different flavor combos. We have substituted the vanilla extract for orange, peppermint, espresso and added orange zest and they have all turned out absolutely amazing! This is hands down one of the easiest and most delicious treats!!! I would 1000000% recommended them to anyone:)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love the creativity, Tanya! All those flavors sound incredible! Thanks so much for sharing! xo

  26. Kim Tello says

    Please can you send a vegan truffle recipe using only cocoa powder, coconut milk and liquid artificial sweetner? Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kim, we don’t use artificial sweeteners in our recipes, so we’re not sure what to recommend.

  27. Nora says

    Hi thanks for the recipe, can I use dairy milk(semi skimmed or full cream) to substitute coconut milk?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nora, we haven’t tried that, but it may work. Let us know if you give it a try!

  28. Juliana and Ellie says

    These did not turn out great. The recipe required to much chocolate and the chocolate part melted right away!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that was your experience! We wonder if the brand of chocolate was an issue or perhaps the room was especially warm?

  29. Abieda Roberts says

    I liked it but I did put in less honey and was fine but I think I definitely prefer the vegan dark chocolate and the creamy milk chocolate which I can’t stop eating. Thank you. Love loved love everything you post.

  30. Tegan says

    Can I make your vegan chocolate recipe (cacao butter one) and then use this as the vegan chocolate in the truffle recipe?

    • Alyssa says

      Here is my experience making truffles using 1 whole recipe of the Easy Vegan Chocolate (subbing half coconut oil and half palm oil for the cocoa butter–none to hand). I used a high speed blender to mix the chocolate recipe first and then added coconut milk for the truffle recipe TBSP by TBSP to the blender. I was only able to add 4 tablespoons of coconut milk before the mixture would no longer mix. Chilled 1 hour. Sticky to roll out (liberally coating and re-coating hands with cocoa powder helped), but very tasty! They do melt easily and benefit from a chilled serving plate.

  31. Alyssa says

    I am not vegan and I would prefer using non-vegan ingredients. Will this recipe still work if I use regular 1% milk? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alyssa, we haven’t tried that, but it may work. Let us know if you give it a try!

    • Peggy says

      It would be better to use heavy cream instead of 1% fat milk. Coconut milk has about 30% fat. Heavy cream has 36% fat. If you use the 1% it might not set up in a firm-but-malleable texture that makes it roll-able, and instead be very runny due to so much extra water. You don’t have to be vegan (I’m not) to enjoy coconut milk, consider giving it a try sometime for a different flavor :)

      Also, these are REALLY melt-able if your house slightly warm. Once you make them, be sure to keep them in the fridge until you eat them and never set the pan of rolled truffles on the stove to hang out, your pilot light might melt them. Ask me how I know…

  32. Trina says

    Made these today and they were are soooooooo tasty! Thanks for sharing such a nice easy recipe, i have a feeling i will be making these often. I made them quite small but as they are so rich its ideal.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Trina. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  33. Constance says

    The choclate truffles turned out amazing. They were perfect at taste. I left them a little less than 2 hours in the fridge as I read comments that for some the chocolate came out too hard. Great reciepe. I am a big fan of your recipes.

  34. Nana says

    Oh my! Ive made this with both dark and white chocolate and OMG is all I can say! White chocolate ones were a bit sweeter (der!) but still yummy! Really REALLY delicious! Thankyou so much for sharing such a fuss free, no special ingredient recipe. Much love and respect to you all the way from Sydney Australia. Cheers! :-)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw thanks so much for your kind words and lovely review! We’re so glad you enjoy this recipe!

  35. Vivian says

    This recipes did not work out for me. Everything was going well and looking good…until I took the mixture out of the frig to form the balls.
    The chocolate was not really malleable. It was pretty solid. I had the chocolate in the frig for a little less then 2 hours (recipes says 2-3 hours).
    So I left it out to “soften” up. A little while later I took my scooper and wanted to get started when all I found was that the chocolate crumbed and would not stay in any “form” of any kind.
    I ended up breaking the chocolate into small “chunks” and coated them with the cocoa powder.
    So now I have truffles that look like rocks, but the taste is there.
    Not sure what i did wrong.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vivian, sorry to hear that was your experience! It sounds like maybe it was a little dry and needed more coconut milk.

  36. Suzanne Bréard says

    Hello, Thank you for the recipe. I double it, to give half as Valentine’s present. Did not have cashew butter, so I simply added cashews and about 3 tbs more water. Tasting it, I found the mixture was not sweet enough, so I added about 3 tbs of honey. The recipe yielded 22 truffles of 1 tbs each. Final result, to my taste, was bitter and lacked coconut butter (or dairy butter would have been tastier, I think). I’m sure my hubby will find them too bitter, and my friends we shall soon find out. Will try the recipe again, adding a little more vanilla and probably butter.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Suzanne, we wonder if maybe you would prefer using semi-sweet chocolate instead of dark chocolate next time? That should help with the bitterness!

  37. Chantel says

    Tried this recipe with white chocolate and coconut milk. Maybe my measurements were off, or the amount of cocoa butter(?) in the chocolate threw things out of whack, because after 5 hours in the fridge, the mixture just would not set. HOWEVER, I salvaged the mixture by slowly adding coconut flour until I got a truffle-like consistency. Added matcha to half of the mixture to mix things up and rolled them in coconut. Still delicious! Will definitely try again with closer watch on the weights.

  38. sandra c chamness says

    Your recipes have helped me so much. I feel like I am learning to cook all over again. I have become gluten and dairy intolerant, and I have to play around with some of the ingredients as I am also allergic to Balsam of peru, cinnamates, etc. That allergy knocks out spices, chocolate, vanilla, etc… Do you think this would work with carob chips or pieces. I love chocolate and am trying desperately to find something that reminds me of it. Love your recipes so much. Thank you for sharing them.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sandra, we are so glad you find our recipes helpful! Thanks so much for your kind words! We haven’t tried that, but think it might work! Let us know if you give it a try!

  39. Deirdre says

    These were a holiday hit! Everyone loved the flavor and texture. I had a little bit of a hard time making them as the mixture got too hard in the fridge and just broke into shards when I went to form the balls. I added about 3-4 more tablespoons of coconut milk and microwaved for 10 second intervals until the mixture was softened up. Then I just scooped and shaped them a little bit warm. It was kinda messy but delicious and got the job done. Definitely didn’t put back in the refrigerator though in case they got hard again. They were great at room temperature out for a few days.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Deirdre! We’re glad you were able to troubleshoot and that everyone enjoyed them!

  40. Natasha says

    Do you think this would work with other dairy alternative milks? my son has a condition that limits him on ingredients (so far over 30 allergies) coconut happens to be one of them, im searching with no luck for a christmas treat for him. He does use Ripple milk which is a yellow pea based milk. Think that would work?

  41. Barb Verkuylen says

    Well it worked … thank you for your quick turn around on the advice. I used the double boiler and added maple syrup to sweeten and then rolled the balls in organic flaked coconut. Turned out well and look like lil’ snowballs

  42. Barb Foster says

    Sadly truffle mixture didn’t work for me, it has curdled. When I make dairy truffles I boil the cream then add the broken chocolate & butter all all melts well. This time I heated the coconut cream then poured it over the chopped chocolate, covered it with a cloth and waited 5 minutes. The ingredients hadn’t mixed and the chocolate was still in lumps. In an attempt to rectify (I need them for tonight) I heated more coconut cream and added. It was still difficult to melt the chocolate and in the process it separated. I absorbed lots of the oil with kitchen roll and have put it in the freezer. Fingers crossed something will be edible. I do think I got it wrong, not the recipe. I have a photo but don’t know how to post.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Barb, we don’t have a place to post photos at the time. What brand of coconut milk did you use? Trader Joe’s and some others tend to be on the oily side.

  43. Barb Verkuylen says

    Hi need some advice… followed the recipe to a T…today… I did use 100% Vegan chocolate is the only difference… after being in fridge for 2 hours I went to scoop out and it broke into little shards… and would not form balls. Hard as a rock … do you have any ideas to still use the recipe? My first try at vegan truffles. ??‍♀️ Thanks Barb

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Barb, It can be a little tricky, but it sounds like the chocolate got a little too firm in the fridge. Next time, let the “dough” set out at room temperature until moldable! Hope that helps!

      • Barb Verkuylen says

        Hello it’s the disaster truffle maker again. Is it possible for me to soften the existing batch using a double boiler? I hate to throw out this chocolate due to the price I paid for it. And also wonder what I could add to sweeten as it’s so bitter from the 100% Vegan chocolate. Maybe honey? Or an extract? Thank you ?

  44. Francesca says

    We’ve been making these way too often and with any kind of chocolate we have. Sometimes they’re a bit soft, depending on the coconut milk, but every time they’re delicious. Highly recommend that anyone make this if in the mood for some luscious chocolates goodness

  45. Emma says


    I’m thinking of making these for Christmas gifts this year and just wondered if you coat them before freezing them? Also how long do they last once they have been frozen?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would coat before freezing, yes. They should last once frozen for ~ 1-2 months frozen. Or in the refrigerator up to 2-ish weeks.

  46. Laurie Bartels says

    Smooth, chocolaty and luscious is how we’d describe the finished truffles. I used the recommended Trader Joe’s chocolate and canned unsweetened coconut milk, left out the vanilla, and added about 1/4 cup slightly crushed frozen raspberries. (I got the idea from one of the comments here from a person who used crushed flash frozen strawberries.)

    I rolled some truffles pure and rolled others in shredded unsweetened coconut or powdered sugar or coco powder. My husband said he would have liked even more raspberries in the truffles.

    Two items of interest. (1) Everything in the preparation phase worked as expected. However, the result was a bit brittle so I suspended the container in a double boiler for less than a minute. This softened up the truffle mixture which my husband then stirred enough to moisten it all so it could be shaped. Any suggestions as to why the mixture would be so hard? I had it in the frig for 2.5 hours.

    (2) My mixture yielded approx 28 truffles about an inch across, give or take. That’s a lot more than the recipe is said to yield. Am wondering if I simply went smaller than those created with the tool used by you, Dana?

    In any case, I was psyched to try my hand at TRUFFLES!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing your experience. If the mixture was brittle, it sounds like maybe the mixture was a bit dry. Perhaps it just needed another Tbsp or so of coconut milk? As for the serving size, that is totally fine! Our scoops may have varied in size as ours measures a heaping Tbsp.

      • Laurie says

        Thank you! I will try adding a bit more coconut milk next time. And I forgot to rate the recipe in my first comment. I would give it a 5. :-) Shared some of the truffles with friends, who quite liked them, and my husband had another one two days after they were made and said it was quite improved from that extra time in the frig.

  47. Mary Bedward says

    I’m not vegan but had to go dairy free pretty much these last couple of years. This year I plan to make some non dairy delights for my friends at church so they can see its OK and there are delicious treats still to be had.

    I have to be honest I made 4oz + 4 tbsp of the recipe (Fantastic recipe to increase or decrease) as i’m experimenting and I found it easier to grate the chocolate and then the milk melts it just fine.
    I also added very fine chopped, homemade dehydrated strawberry and because i’m testing the recipe for Christmas in advance I used a silicone mold that I have of Christmas shapes and put the mixture straight in then refrigerated it.

    I also (because i’m not rolling in anything after) put another thin layer of the strawberry powder on the top of the mold so it will be a strawberry floor once turned out. hope this all makes sense.

    So how did they turn out… beautiful, i can’t get over how creamy they are and though the chocolate is very strong and a fairly overwhelming flavour there was a lovely strawberry after taste.

    Thank you for this great start to my Christmas cooking. I’ll definitely be making these and tweaking my flavours to make them varied.

  48. Gabrielle says

    Hi there I would like to use fresh homemade cashew milk can you please advise if the measurement would be the same as the coconut milk ? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, we haven’t tried but that but it should work. Yes, I think the amount would be the same. Let us know how it goes!

  49. Anna says

    These turned out beautifully! I still had some raw chunks of chocolate after mixing it with my coconut milk, so I made a quick double boiler with the mixing bowl and melted it all together. I found that the 1/2 teaspoon of vanilla actually took away some of the natural sweetness of the truffles, and would leave it out next time. I also mixed my cacao powder with cinnamon and nutmeg for a little kick. Delicious!!

  50. Ava says

    These are so creamy and delicious! The first time I made them they had some chunks of dark chocolate still, which wasn’t bad but not the texture I was looking for. The second time, I had to put it back in the microwave in 10 second intervals but they turned out perfect. We’ve been loving them with raspberries and strawberries.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing, Ava! A little microwaving can help when small pieces remain. xo!

  51. Danae says

    Rich and delicious! So simple. I had some extremely bitter 100% chocolate which I knew I never enjoy eating (I love some brands though). But I had these expensive ‘failures of 100% chocolate’ in my fridge and decided to try your recipe… so 100%, 10-15 Nunatural Vanilla Stevia drops, pinch of salt and only the cream of coconut milk. Put the coconut milk/cream can in the fridge and when cold scoop out the solids… I put the chocolate into a double heating boil added the ingrediences and stirred until blended… I took 1/2 of the cocolate cream out and added Grand Manier for my husband…!!! So no sugar for me… Grand Manier for him…. we both enjoyed them very much. This won’t be the last time I do this… wonderful. Thanks for a healthy delicious treat rescuing my weekend!

  52. kyra says

    I just made these and I feel that I picked the wrong chocolate ): i got a pure dark chocolate with 92% cocoa. They seem to be too bitter tasting… is it the high cocoa %?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kyra, yes, the higher cocoa percentage means that there is less sugar in it which will cause it to be more bitter. You could try adding some sugar to sweeten it. Hope that helps!

  53. Stine says

    Really easy and delicious! I love that there is no extra added sugar despite what’s already in the dark chocolate. I added some sea salt flakes, turned out really yummi! Thanks for sharing this valentine, made them for my husband who enjoyed them as well!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Colleen, as noted in the recipe, the last two ingredients are optional. Hope this helps clarify!

      • May says

        So if you use the “optional” ingredients, (the version that’s shown in all of your photos of this recipe that pull up on Pinterest and elsewhere), it’s four ingredients…..not a huge deal, just saying. It’s four ingredients.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I would think that should work, though we haven’t tried it ourselves and can’t offer much direction! If you experiment with the recipe though, we’d love to hear how it turns out!

  54. Mollie says

    I’ve been a non-vegan fan of the blog for years, but it’s been especially helpful lately for making desserts that my sister-in-law, who is breastfeeding a kid with a ton of allergies, can enjoy.

    I made these and they are really rich. I used a metal bowl and so melted the remainder of the chocolate after the 5 minutes via double boiler method in 10 second increments, and it worked fine. I may have left them in the fridge too long because they were tough to scoop, but between letting the bowl sit out and using my hand to mold them, they came out fine. I tried some with just cocoa powder and felt it needed a bit of sweetness, so I added a smidge of powdered sugar. It wasn’t noticeable, but it helped cut the bitterness.

    Thanks for posting such a simple vegan/allergy-friendly truffle.

  55. Catherine says

    Great recipe! Super soft and rich. We rolled half in coco and half in hazelnut, and I definitely preferred the hazelnut ones!!
    After chilling the chocolate, ours was too hard and crumbling. We heated back up the chocolate in 10 second increments, heated some more coconut milk then mixed together. Chilled for an hour then tried again!

  56. Julia says

    Hi. I read this, and am a fairly new vegan. I LOVE chocolate, and I love easy. This recipe was screaming my name. I dash off to Trader Joe’s for the chocolate. They state they don’t carry vegan chocolate. Major depression sets in. I am constantly reading ingredients on other chocolate bars, but have yet to find a vegan one. Any suggestions? I live in a major city, this shouldn’t be so hard.


    • Safina says

      Most dark chocolate is vegan! Just check the ingredients. At the Dollar Tree they have dark chocolate bars that are vegan

    • Lisa says

      I found Organics at an Acme near me. Does not have Milk products and it was semi-sweet. I think there is a bitter sweet one too. Will let you know how these work.

  57. NG says


    I only have 100% cocoa chocolate bars. Do you have a suggestion for how much of a sweetener (and which one) I should add, to make it a bit sweeter?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      If you want it to be sweeter, I’d try adding maple syrup until you have achieved your desired sweetness!

      • Michele says

        I think I have the same problem – I have 100% cocoa UNsweetened baker’s chocolate. I was thinking of starting with 1/4 cup confectioner’s sugar and adding more coconut milk to balance? Or how much maple syrup to start with? The chocolate is not sweetened at all.

  58. Ross says


    Looks delicious – just wondering how long these would keep in the Freezer and how soon after eating you should/is best to eat them?

    Thanks :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ross! 1 month in the freezer and let them come to room temperature for 10-15 minutes before serving for optimum creaminess.

  59. Misty says

    Hi! I am excited about this recipe for I have a lot of friends with diet issue but want to make them a delicious treat. I have a question about the coconut milk. I got unsweetened coconut milk will that work?

  60. Sue Jones says

    Hi. These look great. Very similar recipe to a vegan ganache I made for a tart. I fancy adding some gin to these, but wondered on the amount I should use? Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Great idea, Sue! We haven’t tried adding gin to these and can’t say for sure, but if you give it a try, report back!

  61. Andrea says

    Hi! I just made these – I loved the idea of a simple two ingredient chocolate delight. I followed the recipe and when tried to scoop it out it’s just way too hard. I checked it within an hour and then left it some more in the fridge but it’s just hard as a rock. What did I do wrong? I used 85% Pacari dark chocolate bars… Can you tell me what to do to make it work? Thank you!

  62. Audreanna Smith says

    Wow! that’s an amazing recipe,i love it. I have a sweet tooth that’s why I will try to make it. And having truffle in chocolate is sounds more interesting for me.I have a mini restaurant here in my city and I’m looking for a new recipe and im surely i will try this. Thank you for sharing this :)

  63. Eve says

    Just put these go set in the fridge only realised I hadn’t read receipt correctly. Now I’ve put my glasses on I’m 55g chocolate short and fear it won’t set. Think I will pop it in freezer. Any suggestions?

  64. Stephanie says

    Quick question, I am trying to find a dark chocolate vegan truffle recipe but all the recipes I have found use some type of coconut product. I am highly allergic to any coconut product and am wondering what vegan substitute I can use. Please help!
    Thank you in advance for your assistance!

    • Caz says

      Stephanie I have made truffles like this but instead of coconut I used avocado. Sorry I don’t remember the quantities. Resulted in really creamy truffles and you can’t taste the avo at all.

  65. robin says

    These are amazing! I made them for a Women’s Conf for those with Vegan and Allergy food preferences. Now I just want a batch for myself! Great job on these Dana!

  66. Phoebe says

    Will I be OK to leave the mixture in the fridge for say 6-8 hours? I’m about to go to work and am not sure if I should refrigerate them or leave the mixture out for several hours and then refrigerate? Please help!

  67. Megan says

    H E L P please! I made these and just took the chocolate out of the fridge, it’s been setting for the last 3+ hours. I can’t scoop it at all. It’s completely sold and breaks apart in chunks when I try to scoop it. Should I rewarm the chocolate? Is it ruined? I spent a lot of money on good dark chocolate to make these and they’re supposed to be my in laws present… Again, P L E A S E help me!

  68. Ashley says

    These were super easy, but a little bitter for me. I used 72% and added Cacao on the outside and it made it even more bitter. I needed a little more sweet to love these so next time I would use a sweeter chocolate to start.

  69. Han says

    So good, so simple! I rolled them in pumpkun pie spice and they were great. When she says finely chopped, she means finely chopped. I tried using mini chocolate chips and they didn’t turn out as good.

  70. Agnes says


    They look delish!!
    Do you think they survive if I send them as a gift overseas safely wrapped up in foil in a box?


  71. Hannah says

    PERFECT! I’m making these with crushed candy cane this year. I’m so tired of making Christmas cookies time after time again – might as well make something easy that my extended family may actually eat half of, instead only an eighth of, every Christmas Eve. Too much time and money goes into those damn cookies anyway.

    Although I would never pass up making dark chocolate candy cane brownies…

  72. Melissa says

    Super-easy recipe that I’ve made a bunch of times. I’ve used chocolate percentages ranging from 55-70%, and my favorite so far has been 60%. I’ve used the Ghiradelli 60% chocolate chips with good results (I’m not a hardcore vegan, so if they have a little dairy, I don’t mind). I like using chips vs. bar because it’s faster (bars have to be chopped very finely, and sometimes I’m 5x-ing the recipe and that’s alot of chocolate to chop!) and is easier to melt (sometimes if I don’t chop well enough I have to do small increments of time in the microwave until it’s smooth). These truffles are always a big hit at parties; I’ve literally seen people walking away from the table with as many truffles in their hand as their hand can hold (other hand reserved for a nice glass of red wine! ). I do recommend sticking to a smaller size with these; they are very decadent! I’ve rolled these truffles in a raw cacao/cardamom blend, finely shredded coconut flakes, a raw cacao and orange zest blend, and crushed walnuts. I’ve even heated the coconut milk with fragrant rose petals then sieved the petals out so the truffles had a light floral note. I LOVE these truffles and love how easy it is to be creative with them! Thank you!

  73. Jellybean says

    I haven’t made this yet, but it’s amazing that it only uses two ingredients. I always have dark chocolate and a can of coconut milk in the kitchen so I will definitely make this soon.

    BTW I bought your cookbook as an e-book and it is so fabulous I’m thinking of buying it again in hard copy. I find hard copy cookbooks are more user friendly. I was looking for this chocolate truffle recipe in the book, but alas it’s not in it.

  74. Amber says

    Tried making these today for the first time! So easy, simple and decadent!
    Thanks for the delicious and consistently amazing recipes!

  75. Lynnlee Duck-Reynolds says

    Hi! I just made these and the flavor was great; however, they turned out a bit too liquidy and didn’t firm up enough even after sitting in the fridge for two hours. Do you have any advice? Thank you.

    • Melissa says

      Depending on the temp in the fridge I use, sometimes they need to sit much longer, like closer to 4-5 hours. I’ve made these a bunch of times for parties, and if I make them at someone else’s house, I always have to remember to check the fridge temp and try not to open the door too much! :)

  76. Sofia says

    Hi! Thank you for the recipe. How long do you think the truffles will last before the expiration date?
    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sofia! They should last 1 week in the fridge, and up to 1 month in the freezer!