5-Ingredient White Chocolate Truffles

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Picking up a truffle off a plate full of Vegan White Chocolate Truffles

This recipe has been a long time coming because white chocolate can be quite difficult to make vegan.

But, with a little inventiveness and lots of testing, I cracked the code!

Friends, allow me to introduce your new BFF: Vegan White Chocolate Truffles!

Food processor with dry ingredients for gluten-free vegan White Chocolate Truffles

Originally, I was testing this recipe with a base of cocoa butter, coconut cream, and cornstarch, but it turned out either like pudding or rock hard and crumbly. Back to the drawing board.

In the midst of all of this, I was snacking on macadamia nuts – serendipitous, eh? – and got the idea to use them as a base with cocoa butter! Now, we’re making progress.

Food processor with all the ingredients for making our Vegan White Chocolate Truffles recipe

This recipe is simple, requiring just 5 ingredients to make!

The method is easy, too: Blend macadamia nuts and coconut into a butter, add remaining ingredients, and mix. Then refrigerate and roll into truffles!

The mixture of the nuts with the coconut creates the perfect creamy base, while cocoa butter adds that rich chocolate flavor and hardens them up so they form truffles! Swoon!

Using an ice cream scooper to grab some buttery Vegan White Chocolate Truffle mixture

Plate with Vegan White Chocolate Truffles covered in coconut

I hope you all LOVE these truffles!

They’re:

Creamy
Rich
Perfectly sweet
White chocolate-infused
Coconutty
Easy to make
& Super dreamy

These would make the perfect vegan-friendly treats for special occasions like Valentine’s Day and beyond! They would also make a lovely gift and are the perfect dessert to make, pop in the fridge or freezer, and enjoy throughout the week!

Looking for more truffle recipes? Check out my Raw Mayan Truffles, Salted Caramel Peanut Butter Truffles, Vegan Peanut Butter Pretzel Truffles, and my Easy 2-Ingredient Vegan Dark Chocolate Truffles!

And, if you’re wary of purchasing cocoa butter, don’t be! You’ll have plenty leftover to also try my White Chocolate Lemon Cheesecake, White Chocolate Macadamia Nut Cheesecake, Tahini-Stuffed Dates (aka Tahini Bombs), and Easy Vegan Chocolate!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Half eaten gluten-free Vegan White Chocolate Truffle pulled from a plate

5-Ingredient White Chocolate Truffles

Creamy, perfectly sweet, vegan white chocolate truffles made with 5 ingredients! Low sugar, easy to make, and entirely plant-based!
Author Minimalist Baker
Print
Holding up a White Chocolate Truffle above a plate of more truffles
4.3 from 20 votes
Prep Time 1 hour 20 minutes
Total Time 1 hour 20 minutes
Servings 10 (truffles)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

TRUFFLES

  • 1/2 cup raw macadamia nuts
  • 1 1/2 cups desiccated (finely shredded) unsweetened coconut
  • 1/4 cup finely chopped cocoa butter (melted)
  • 2-4 Tbsp organic powdered sugar (or sub stevia to taste*)
  • 1/2 tsp vanilla extract
  • 1 pinch sea salt (optional)

FOR ROLLING

  • 3/4 cup desiccated (finely shredded) unsweetened coconut

Instructions

  • Add macadamia nuts and desiccated coconut (1 1/2 cups as original recipe is written // adjust if altering batch size) to a food processor and mix until a creamy paste is formed, scraping down sides as needed.
  • Add melted cocoa butter, powdered sugar, vanilla, and sea salt (optional) and mix once more to combine (see photo). Taste and adjust flavor as needed, adding more salt for saltiness, vanilla for vanilla flavor, or powdered sugar for sweetness.
  • Transfer the mixture to a shallow plate or a bowl and place in the refrigerator to chill for about 1 hour or until firm to the touch (especially in the center). In the meantime, add 3/4 cup (amount as original recipe is written // adjust if altering batch size) desiccated coconut to a small dish (for rolling). Set aside.
  • Remove mixture from refrigerator and use a Tablespoon or small cookie scoop (I like this one) to scoop out rounded Tablespoon amounts. Either leave as a "disc" shape or gently roll into balls. If you roll for too long, they can start to melt, so don't fuss too much with the shape.
  • Once formed, add to the desiccated coconut dish and roll to coat. Set on a serving plate. Repeat until all truffles are rolled - about 10.
  • Set back in refrigerator for 5-10 minutes until mostly firm/set. Store leftovers at room temperature up to 3-4 days, in the refrigerator for 1 week, or in the freezer for 1 month. Best enjoyed at room temperature.

Notes

*I used organic powdered sugar in this recipe as opposed to a liquid sweetener (i.e. maple syrup) to help with a creamy, light texture. If trying to cut back on sugar, I recommend subbing stevia extract to taste (start with 1/4 tsp).
*Nutrition information is a rough estimate calculated with lesser amount of powdered sugar and with extra coconut for rolling.

Nutrition (1 of 10 servings)

Serving: 1 truffles Calories: 223 Carbohydrates: 7.2 g Protein: 1.8 g Fat: 22 g Saturated Fat: 11.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 30 mg Fiber: 3.5 g Sugar: 3.6 g

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  1. Maika says

    My son is allergic to coconut. I’m trying to figure out a substitute for the coconut. Do you have any thoughts on what might work?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, that might be tricky in this recipe! But maybe you could try chopped nuts such as macadamia? Let us know if you do some experimenting!

  2. Marisa says

    Curious, have you ever tried using this recipe in a baked good? I’m ooking to make a cookie with vegan white chocolate chips/chunks and wondering how this recipe would hold up in the oven? Would love to know if it has already been tried! Thanks!

  3. Kos says

    Curious about the storage times listed. Only vanilla extract provides water in negligible amount. It should store indefinitely. What do you think?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Joe, sea salt is optional. And coconut flakes are listed twice (for rolling), but only count once.

  4. alex says

    Just made this recipe first time. Some alterations.
    Pre-grinded coconut for the inside in a coffee grinder. No vanille but condensated milk flavour worked great. End result is a bit soft (maybe the water in the flavouring) and slightly gritty still, but great flavour.
    Best modification: instead of coconut coating, I made mix of ground of cardamom, anis seeds and cinnamon + white sesame seeds. Then the whole thing turned awesome.
    Thanks!

  5. Sarah says

    This has become a go to recipe for me as a former white chocolate lover who now avoids dairy. So yummy! I sub cashews for the macadamias, use 3 drops liquid stevia to sweeten, omit the vanilla (unless I have an alcohol free vanilla or vanilla powder on hand, I don’t like the taste of vanilla w alcohol in uncooked treats) and add the pinch of salt. I love that they have limited hands on time. The texture and taste are so amazing. My kids love them too- great way to get some calories into them on active or growth spurt days!

  6. Bella says

    Used cashews and it did NOT work! Never turned creamy even when I put the melted cocoa butter in.

    Doubt it would work even with macadamias… they don’t have that extremely more amounts of fats. It’s really very dry and coconut crumbly and would never form balls :( unless you have a professional grade good processor maybe, mine is pretty powerful though.

    Would probably have worked better soaking the nuts before

    Crappy recipe! Thanks for wasting my cocoa butter… :(

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bella, sorry to hear this didn’t work out as expected! We didn’t have any problem getting it creamy using this food processor. Hope that helps!

      • Elizabeth says

        Overall a very solid recipe. I subbed raw cashews for the mac nuts and used powdered Swerve to make it sugar free. I left the mix in the fridge overnight, so I had let it sit at room temp for about 30 mins to soften. Also used a vitamix. These were a little too coconut forward for my taste. I could see doing a cup cashews and a cup coconut. Rolled half of the truffles in cacao nibs and the other half in freeze dried strawberries. Yum!

  7. Mafalda says

    The idea is good but the recipe is not there… Sorry, Dana, but it’s the flavour and the texture that could be better.

  8. Melissa Humphries says

    I never leave comments but this was a spectacular recipe and hard not to eat the whole batch the day I made them! I was skeptical at first when the batter form because it was so wet. An hour in the fridge was not enough and I was sure I just ruined 10 dollars worth of pricey ingredients. I am pleased to report after 3 hours, it set and the batter was scoopable.
    I subbed raw cashews for 3/4 c of coconut because I didn’t have enough coconut for the entire recipe. I will be making this again and will follow recipe accordingly with coconut and wonder how that might effect texture since I loved the texture with my alteration. I am very interested in using a date to Sweeten since I *usually* do not use processed sugar. I used coconut sugar from madhava this time, which tastes amazing. I have not cared for other brands because of a weird burnt like taste it had added to my baked goods.

  9. Joyful says

    I appreciate your wonderful recipes and thank you for all your effort! My question is: could I replace the powdered sugar with the powdered version of the 100% natural Erythritol? Also, what are your feelings about this sweetener? Thanks so much for your kindness!

  10. Moi says

    Could get the coconut creamy with my food processor could I just use store bought coconut butter and mix with macadamia and so forth?

  11. Maria says

    I super excited to make these, because they sound and look delicious! I was following every step, but it didnt turn out well. They melt and dont keep the shape. Also the taste wasnt very pleasant. I hope everyone out there was more lucky than me. I am definitely not making these again. But thank you Minimalist Baker for your work, hopefully next time my creation will come up better.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Maria, so strange. Did you have any trouble getting it to the right consistency before scooping? I’m wondering if you didn’t get your coconut butter to churn? Did you sweeten them to taste? I’d love to know how I could help troubleshoot.

  12. Heidi says

    Hi Dana! I am looking for a dippable white choc recipe for strawberries … can this one be used? Minus the fridge part?

  13. Liz says

    Love your site! Quick question: do you think this recipe would do work for dipped strawberries? Do you think the truffle mixture would set well and stick to the berries?

    Thanks!

    Liz

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm I’m not sure it would stick too well. I would recommend using a combination of the truffle mixture and a dark chocolate base maybe? Good luck!

  14. Heather says

    I just made a batch of these. Wow! So delicate and delicious. I used organic cacao butter in place of the cocoa butter, and it worked perfectly. My one mistake was refrigerating overnight- made scooping out a tad more tedious but in the end- delicious and worth the effort.

  15. JRay says

    Wow, these were super simple to make using the food processor. I doubled the recipe as we’ll be having a large crowd over tomorrow. Really delish, easy and unique. Thanks!
    (I ordered the cocoa butter on Amazon per your suggestion and picked up the macadamia nuts there too).

  16. Melanie says

    Oh wow! Even my my dark chocolate obsessed sweetie was blown away. So yummy. I had no success finding cocoa butter at the grocery store and nobody there knew so I bought and used the same amount of coconut butter. It probably changed it a lot, but it was so good! Which aisle is the cocoa butter located? I tried baking aisle with no luck.

  17. Shristi says

    Just made this and it turned out beautiful! I used a jar of macadamia butter instead – and just coated it in coconut at the end.

  18. Shannon says

    I tried to make this with dry roasted macadamia nuts and it didn’t taste like white chocolate at all. I was disappointed I wasted my cacao butter and coconut on it. I guess I should’ve followed the recipe exactly.

  19. Ann says

    They look and sound fantastic! Is it possible to ad some rum to these? ? How many teaspoons would you suggest for a first try? And what else (dry ingredient) would I have to ad to keep the texture of the truffles?

  20. Liani says

    Dear Dana

    These are delicious! Tried them for the first time last night after having the recipe open in my browser for a couple of weeks.

    I used a Nutribullet, which worked fine. Had to stop and shake the container a lot to make sure all the nuts made it to the bottom, plus had to scrape down the sides a few times. I found 2 or 3 nut chunks in the truffles I’ve had so far, but they add rather than detract.

    At first I had such gadget envy when I saw your small cookie scoop. But I used a metal 1 teaspoon measuring spoon to scoop out balls – worked perfectly! And I found rolling the bals in my palms a bit made them soft on the outside so the coconut stuck to them well.

    I really enjoy your recipes. Thanks for innovating and inspiring. You were my first vegan cooking blog and always my go-to for impressing friends with “what? this is vegan?” deserts.

    Liani

  21. Michaela says

    Hi Dana,

    How long did you process the coconut and macadamias for? I have been processing for quite a while and it’s still quite textured – is this something I just have to keep at until the magic happens, or is my coconut too dry? If so, would adding a tiny bit of water interfere with the recipe?

    Big thanks!
    Michaela

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I would recommend adding a little bit of water and that should help the mixture become smoother!

  22. Hannah says

    “Saw this recipe today and couldn’t wait to make it! ” Me too… and they are delicious! Kind regards from Germany !
    Hannah

  23. Joana Gil says

    Dana… Thank you, thank you, thank you, thank you!!! This was one of the best chocolates I ever ate!!!
    I made it last week. It tastes so much like rafaelos!
    Making them again this coming week for a party that we are having at home.
    I don’t have an ice-cream scoop, so I used a tablespoon, but I found it really hard to get the chocolate. So I am thinking of buying a chocolate mould. I always wanted to buy one anyway.
    I ended up using all the sugar you recommended (I just wanted to use 2 spoons initially) and used a lot more vanilla extract. I am not sure how much more I used because I was using it directly from the bottle. But I would say I reached 1 teaspoon (including the 1/2 teaspoon of the recipe).

    This is such an easy recipe to make and so tasty! Going to make it very often! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Clara! What were you hoping to substitute it with? If coconut is not your thing, you could try chopped nuts? I haven’t tried it but it may work! Good luck! :D

  24. avneet says

    Hi! Is the coconut necessary? We are a bit coco-nutted out at my home, being that I have to eat gluten and dairy free. Would just the macadamias and cocoa butter work?

      • avneet says

        I was planning on doing a hazelnut and espresso center…so the coconut would not work with those flavors. I think I will try it this weekend and let you know how it goes. The other recipe you linked does look divine though…I’ll post a “tried it” comment either way!

  25. Alexx says

    I tried making these using all the same ingredients, but perhaps I didn’t process the nuts and coconut for long enough? I didnt get a smooth result and the mix was still the texture of the Shredded coconut, I used the ‘camino’ brand Shredded coconut it’s fairly dry. :( im quite disappointed

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Laura! You might be able to try cashews or maybe blanched roasted almonds? I haven’t tried it let me know if you do!

  26. Maria from almostproperly.com says

    These look like dreamy little pillows of heaven. I find white chocolate too sweet when not paired properly… but with a super strong afternoon macchiato these look like magic! Also, this tutorial is excellent;)

  27. Natalie says

    I also have an impossible time finding macadamia nuts where I live, even at health food stores. I bought raw cashews instead, will this still have the same result? Love your recipes!! Thank you.

      • Wendy says

        i just tried this with cashew nuts and it worked brilliantly, they are so sweet and delicious, so for anyone struggling to find macadamia nuts i can confirm that cashew nuts will do the trick too ?
        q

  28. Dana Z says

    Ah, these look amazing! I cannot wait to try them. I have been thinking about buying cocoa butter for some time now.. Faring Well has a good looking recipe for dark chocolate so I guess this is a sign I need to take the plunge. ;)

  29. Phyllis Sage says

    I recently purchased your beautiful book. The pictures are amazing and the recipes sound very interesting. However, I am very disappointed that you don’t give fat-free options. Many plant based people follow Dr. McDougall, Dr. Esselstyn, Dr. Lisle, and others who say that NO OIL is healthy and any oil hurts your blood vessels. It would be very helpful if you would give no-oil alternatives in your recipes and blog. A good example of this is Kathy Hester in her book The Easy Vegan Cookbook.
    I made your Garlic Cheddar Herb Biscuits. They were soo good! Only problem was because I used the vegan butter in them, I temporarily gained two pounds lol. What would you suggest I use instead?
    Thank you for your time and consideration.
    Phyllis

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Phyllis! I don’t subscribe to a low fat diet, but I know some people do. Sorry there aren’t more modifications here currently, but I’ll keep that in mind for future recipes!

  30. Alice says

    Hi Dana,

    Long-time reader, first time commenter! :)

    These look super delicious and I would love to make them. I am allergic to nuts, though (coconut is okay) so I am wondering if you think the recipe might work without the macadamias, and just sub more coconut? Or do you have any other suggestions for a macadamia replacement?

    Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Alice! I think the macadamias are pretty key for texture + flavor. You can try using all coconut but I don’t know that it would work. Let me know if you give it a try!

    • Jordan says

      I’m a little late to the party, but I wonder if sunflower seeds might work. They seem to be pretty bland, and when they’re ground, they get quite fluffy. I use them in protein bites, and they don’t seem to affect the taste much. (Mind you, I use a LOT of ginger in those protein bites, so…)

  31. Kai says

    Oh My God. I have been missing white chocolate like crazy since I went vegan, especially around chocolate centered holidays =) This looks so good!!!!!!

  32. Luciana says

    Hi Dana, just wondering if soaking the nuts before making the recipe would make a difference in its texture, for example? (I like to soak them, to make it easier to blend). I love everything coconut, and my oldest daughter loves white chocolate, so definitely will try this recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Luciana! I don’t think it’s necessary but I also don’t think it would hurt as long as they are thoroughly dried. Let me know how it goes!

  33. Ashley says

    Saw this recipe today and couldn’t wait to make it! Couldn’t find cocoa butter anywhere :( subbed coconut butter instead…soooo delicious. Trying hard not to eat them all today. Had them for dessert after eating the MB stuffed sweet potatoes!! Love it!!

  34. Margaret Norriss says

    Hi Dana, it’s summer down here in Melbourne Australia, I tried your smashed potatoes with pesto sauce= so yummy. I too have a perchant for potatoes & I had it 2 days in a row. I love your recipes. Being a vegan/vegetarian, many of your recipes suit me down to the ground. I can’t countenance the idea of eating animals, never have, & @ 77 people say I look at least 20 or more years younger & I consider it is my diet, not that that should count for anything. But its nice to hear, as an “old” lady. God Bless.

    • Sydney says

      These turned out great, shredded coconut worked just as well. I substituted almond extract for vanilla extract and added lemon zest and juice. They are incredible!!!
      Also, I used a ninja blender. It worked just as well but took a little longer because I had to push down the sides quite a bit, as expected.
      Thanks for the recipe!

  35. Katie | Delightful Vegans says

    Woah! These look absolutely divine! I looooove white chocolate so will definitely be giving these a try!

  36. Ingrid Marie says

    Can you subsitute the macadamia nuts with cashews? It’s so hard to find macadamias where I live, especially unsalted ones..

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Aarty! Google says it best:

      “Cocoa butter is the edible vegetable fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals.”

      It’s also high in antioxidants and brilliant for the skin!

  37. bree says

    omg! hi dana !! i LOVE YOU SO MUCH FOR THIS RECIPE! ive tried some of your recipes and they’re always great. this is my first time taking the time to comment though! so grateful. i recommend my friends to your site <3 thanks for taking the time to do this for us <3

    my name is bree. i recently went vegan. and i'm in love with the health AND ESP. the minimalist side to things <3 i've been thinking of what veg. white chocolate v-day treats. and i shall let you know how these go! peaceee and love <3

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Bree! So kind. Glad you found us and are enjoying the recipes thus far! Let me know how the truffles go! xoxo

  38. Christina Riena says

    Sounds awesome. Gonna try as a Valentine’s gift for hubby. Can I use dates as a natural sweetener? Or maybe birch xylitol?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, dates might work? Never heard of the birch xylitol. Maybe stevia would be better? Let me know what you end up trying!

    • Andria says

      I was wondering about dates too. I have a ton, and a friend of mine doesn’t eat processed sugar (she will eat stevia, but I can’t stand the taste). I think I’m going to test it before our Galentine’s day tomorrow!

      • Andria Jones says

        Update:
        The dates worked pretty well, I think! The texture wasn’t quite as smooth as I might have liked, but I think it was my fault for being impatient with my food processor.

        The taste was dreamy, though. I used 3 dates, but in hindsight I could have dialed that back to 2 or even 1. They were plenty sweet.

        I dyed my coconut flakes with beet juice before rolling the truffles. My Galentines loved them!

        Thanks for another winner, Dana

  39. Amanda says

    This is great, thank you!! My hubby loves white chocolate, so it would be so nice to bring it back for him ^_^ Any chance we could have a milk chocolate recipe, too for me? ^_^

  40. Eliza says

    Dana! Wow, these look delicious! I’m not vegan but one of my good friends is and I am so happy to find a yummy vegan recipe so she can have something to eat for Valentine’s Day. Thank you for sharing!

  41. Claire says

    Hi Dana,
    Do you think a vitamix will blend the macadamia nuts and coconut ok, or do you need a food processor to get the creamy base. Dying to try these…

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Claire! Hmm, tough call. I find blenders to be more difficult for recipes like this because they require you to scrape down the sides often. The base is so narrow it tends to kick up the nuts / coconut and they won’t likely become a paste. BUT, if you give it a try let me know! It may work it will just require more patience / work. Good luck!

        • Shareena says

          I tried this with my food processor tonight and it didn’t get into a think paste :(
          I added the melted cocoa butter little by little and then it mixed ok, but I’m sure something just isn’t right. I’ll have to try it again. How did it work for you?

      • Julie says

        I used my vitamix for this and it seemed like not quite enough volume to get a good suction going. I think if the recipe is doubled it will work better.

    • Alison says

      I managed to make them with a blender… after blending the macademia nuts, I mixed in the coconut and kept on blending. The mixture changed from being dry to suddenly becoming a liquid after the nuts blended enough. It can be done :D you just need to be patient, and to have a solid blender.
      The flavour is great – I am sure everyone will love them!

  42. Gigi says

    What can I use instead of the cacao butter? I know that’s the base of the white chocolate but I don’t think I can find it where I live!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Gigi! If possible, order it online (I include an Amazon link above). Otherwise you *could* try subbing melted coconut oil but I haven’t tried it that way and can’t guarantee the results.

      • Halle says

        I made these today using coconut oil and they turned out perfectly!! so so good! Almost like cake batter truffles or something ?

  43. Masha | Cardio with Carrots says

    These look too good to be true for my Vegan Eyes……I miss White Chocolate sooo much!! Thank you for this creation.

  44. Adrienne | Appetites Anonymous says

    Oooooh these sound wonderful. I love the idea of the macadamia nut and coconut flavor combo!