Easy Vegan Truffles

GFVGVDF

Parchment-lined baking sheet with our healthy Chocolate Vegan Truffles recipe

Easy
Raw
Chocolaty
Nutty
Naturally sweetened
& Delicious

Who’s ready for Valentine’s Day?!

Cinnamon, pecans, dark chocolate, cocoa powder, dates, and cacao nibs

Valentine’s Day holds some funny traditions for John and me.

When we were dating I had a very health-conscious roommate who would occasionally go all out on hard cider and a bucket of fried food (namely chicken and biscuits). It was like hearing the pope swear – mind blowing.

Valentine’s Day was just a few days away and after seeing my friend relish in her big splurge, we decided to follow suit. And what would trashy food be without a good comedy flick? Nacho Libre is our go-to choice every time.

Pretty much every Valentine’s Day since, we’ve indulged in some form of junk food and hard cider and watched Nacho. This year, I think I may need to add these truffles to the mix. They’re too simple and too delicious not to.
Parchment-lined baking sheet with homemade vegan truffles freshly drizzled with dark chocolate

These may not be truffles in the traditional sense, but they certainly fool the palette into thinking you’re indulging in a decadent chocolate truffle.

The center is made of dates, cocoa powder, raw nuts, cinnamon and sea salt, and semisweet chocolate and coconut oil form a decadent dark chocolate “shell.”

Toppings are optional but recommended for an extra something special. I went with pecans, sea salt and cacao nibs! No regrets.

Batch of our Healthy Chocolate Vegan Truffles recipe

I think you’re going to love these gems. They’re:

Simple (30 minutes)
Healthy
Naturally sweetened
Super chocolaty
Decadent
Nutty
& Super satisfying

Pile of healthy Vegan Chocolate Truffles topped with pecans and cacao nibs

If you try these truffles, show us! Take a picture and tag it #minimalistbaker on Instagram – we’d love to see! Happy Valentine’s week, friends! We hope it’s lovely.

Batch of simple and Healthy Vegan Chocolate TrufflesEasy homemade Vegan Chocolate Truffles on a parchment-lined baking sheet

Easy Vegan Truffles

Simple 30-minute vegan chocolate truffles in a decadent dark chocolate shell. The perfect healthier dessert for Valentine's Day, special occasions, or just because.
Author Minimalist Baker
Print
Stack of Healthy Vegan Chocolate Truffles topped with cacao nibs
4.87 from 15 votes
Prep Time 25 minutes
Cook Time 2 minutes
Total Time 27 minutes
Servings 14 (truffles)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

TRUFFLES

  • 1 cup raw pecans
  • 1 cup raw walnuts
  • 1 Tbsp cacao powder or unsweetened cocoa powder
  • 1/4 tsp sea salt
  • 1/2 tsp ground cinnamon (optional)
  • 10 whole medjool dates (pitted // if dried out, soak in warm water for 10 minutes then drain)
  • 1 1/4 cups dairy-free dark chocolate (real chocolate bar, not chips // roughly chopped*)
  • 1 tsp coconut oil

FOR TOPPING (optional)

  • ~1/4 cup cacao nibs, crushed pecans/walnuts, and/or sea salt for topping

Instructions

  • Place pecans and walnuts in a food processor or high speed blender and process until it reaches the consistency of a meal. Remove and set aside in a dish.
  • Next, place pitted dates in the food processor and process until small bits remain and/or it forms into a ball.
  • Then add in the cocoa powder and 1/2 of the nut meal and pulse. Continue pulsing and adding the nut meal a little at a time until a loose dough is formed. You may not need to use all of the nuts, which is fine because you can use any leftovers for topping the truffles.
  • Once you have a dough that's easy to form into balls, scoop out 1 Tablespoon amounts and roll/carefully form into balls. (If they aren't quite forming, hold in your palm and let the heat of your hand warm them, then gently shape into a loose ball.) Set on parchment paper and place in freezer to chill - you should have about 14 truffles.
  • In the meantime, melt chocolate in a double boiler or in the microwave in 30 second increments. Be careful not to overheat. Once melted, stir in coconut oil to help the chocolate thin and ease the dipping process.
  • Remove truffles from freezer and, one at a time, dip them into the melted chocolate. Use a fork to remove them and tap away excess chocolate. Transfer back onto parchment paper and top with sea salt, crushed pecans, or cacao nibs.
  • Repeat until all truffles are dipped. Let set at room temperature. Store leftovers in an airtight container at room temperature. Transfer to freezer for longer term storage.

Notes

*To cut down on sugar/fat content, halve the amount of semisweet chocolate and, upon melting, simply drizzle over the truffles instead of dipping.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 14 servings)

Serving: 1 truffles Calories: 291 Carbohydrates: 25.8 g Protein: 4 g Fat: 20.6 g Saturated Fat: 6.9 g Polyunsaturated Fat: 5.35 g Monounsaturated Fat: 6.82 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 46.8 mg Potassium: 354.5 mg Fiber: 5 g Sugar: 17.5 g Vitamin A: 40.38 IU Vitamin C: 0.18 mg Calcium: 40.95 mg Iron: 3.37 mg

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  1. Nadia says

    I haven’t made this recipe yet but it looks lovely and very easy to make. I did want to ask, how long could they keep in the fridge?
    Thank you.

  2. Belle says

    I have a bunch of relatives including two vegan sisters and one dairy-intolerant brother in law, so I have made a couple of batches for Easter. Had no issue rolling them into balls – I did a ‘squeeze together’ technique at different angles to make sure the content was first stuck together, then gently palm-rolled them into perfect balls. I wasn’t sure if I had the right dates, so I soaked them for 5 min anyway and I think that created the moistness I needed.

    I made some honeycomb earlier, and crushed some of the excess pieces up and sprinkled them on top of the chocolate, along with the salt and excess nut mix as suggested. I am storing them in the fridge in an airtight container because it is quite humid at the moment and I find when I moved the truffles to the container they started to melt against my fingertips so hopefully they stay solid!

    I made a couple batches of the candied spiced nuts, the first turned out great but I burned the second… I will just say I went for ‘scorched’ nut effect haha. Anyway, Looking forward to making a few batches of the white truffles tomorrow! I don’t know if I can upload photos here, but the truffles do look just like the photos on this site (maybe even better because of the honeycomb harhar!). I never write reviews so that’s why this is so long.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Belle! Thank you for sharing your review! If you’d like to share a photo, feel free to post it on Instagram using the hashtag #MinimalistBaker and we’ll keep our eye out for it! :D

  3. Ailsa says

    I tweaked it a bit – swapped the dates for some agave nectar and a little cashew butter and infused the whole thing with rosemary and sea salt – yum!

  4. Laura says

    Great recipe, I made it with the children last year and noted metric weights for the Europeans looking at this: 175g dates, 300g mixed nuts, 100g dark chocolate (covers a bird of the truffles).

    • Jessica Stiles says

      Thank you for that! I was just wondering, since I don’t shell out for expensive medjool dates, and weight is much more precise anyway!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Chocolate chips have ingredients to help them keep their form once baked which can mess with the truffles. But give it a try and let me know how it goes!

      • Alice Chen says

        It’s our family tradition to gift my dad chocolate truffles and eat them on Christmas day. Since my sister became vegan, I was hoping to give her some vegan truffles (and they’re not easy to find in stores or online). Luckily I stumbled on this wonderfully simple and delicious recipe. I’ll just note a few things that might be useful to anyone making this recipe for the first time. When I was processing the dates, I found that pulsing the food processor worked best to give an even and completely blended product. Like the recipe said, I had some leftover nut mix. I also added extra coco powder (2 tbsp instead of 1 tbsp) to make the filling more chocolate-y. The balling processes was a bit messy because the nut oils get extracted from the food processor, but the filling held its shape perfectly. Instead of a vegan chocolate bar I use vegan chocolate chips (enjoy life dark chocolate morsels) and because the chips were just chocolate and sugar, they completely hardened after a few hours at room temp. Let me tell you these chocolates were incredibly tasty! I’ll probably make these chocolates for non-vegans too. I just have one question…how long will these truffles last and how should they be stored? Right now I’m storing them in the refrigerator but I’m not sure that’s necessary given the ingredients.

  5. Sofi Sun says

    Hello Dana,
    Thank uUu soOo much for sharing this gr88 recipe. I just finished making it. They look amazing and I can’t wait trying them. Of course I need to wait till they cool down ;)
    Love
    Sofi+

  6. Sofi says

    Thank uUu soOo much Dana for sharing this gr88 recipe. I just finished making it and I am soOo excited. They look gr88. Can’t wait to try them. Of course I have to wait till cool down ;)
    Love
    Sofi+

  7. Cass says

    I made these for my first vegan thanksgiving and my family went crazy over them. Will definitely be making more of these, thank you for the recipe!

  8. Eden Passante says

    I wonder if you can taste the difference between normal and vegan truffles! Im sure its not a huge difference, but these look amazing! I’m definitely trying this out!

  9. hil bichovsky says

    hello dana from the UK,

    just made these – asked my friend to come round with her nutri bullet. worked though had to pulse ingredients in small batches. they shaped up beautifully and just had one with a coffee after dinner to test them in the proper environment – lovely. not too sweet actually. didn’t have medjool dates so used ordinary which will have cut down the amount of dates in them. lovely recipe tho, made 28 truffles in an hour or so;). Thanks for the site and the recipe.

  10. Natalie Crocker says

    These are beautifully delicious, just made a batch for my bestie for Yule…..of course my husband and I tried them needless to say he loved them, thank you! X

  11. Siobhan says

    Thanks for this! I was very inspired by this recipe. After having some disappointing cherry chocolate cordials, I realized I should just make it myself. I tweaked your recipe some. I don’t like walnuts and hubs doesn’t like pecans so I used hazelnuts. I used 3 tbsb of cocoa powder and 1 1/2 oz of Grand Marnier. It wasn’t sweet enough so I put 4 tsp of date sugar in the filling. Also, it seems that they really should be kept refrigerator. Maybe it’s just my chocolate.

  12. Anne says

    How long will these truffles keep?
    My Grandaughter is a Vegan and I want to make them for her for Chrismas.
    Many thanks.
    Anne

  13. Lisa says

    I love that my 9 year old just made these by herself. She’s entering a friendly dessert contest at school tomorrow and I have to believe she will win. So delicious! And I doubted that the dates were going to be good in a truffle. I’m sorry I doubted you. You’re never wrong. I’ll let you know if she wins!

  14. Julia says

    I made these last night and they were sooo delicious!! My first batch ended up being too nutty tasting, so I added a little bit of honey, and they ended up so perfectly sweet and sticky!! I used some old salted chocolate bars I had in the fridge for the dip and they just taste perfect. Thanks for creating and sharing, I love your recipes!!!

  15. Donna Hardin says

    Anxious to try! I have BAD luck with coating truffles with chocolate and coconut oil. Yours look perfectly set! When I have tried with other recipes…the chocolate gets very messy…melts in your fingers. Wondering how yours set? Would like to serve at a tea party with linen napkin, but don’t want chocolate mess. Have always wondered how candy makers do it? Any thoughts? Tx. Love, Love your site!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If you let them set out at room temperature long enough they should set just fine. And for dipping, use a fork! That keeps your hands clean. Good luck!

      • Suzanne says

        5 stars for the recipe as written, though I’m inveterate fiddler, and will adjust to personal preferences. I have a newly vegan friend whom I will gift a batch of these for the holidays.

        I work with couverture chocolate to make about 30 lbs of truffles every year. It got to be such a production that my family and I make a weekend of our annual holiday chocolate making.

        The secret to non-melty chocolate dipping is to temper your chocolate. Chocolate can crystalize in any one of about 8 ways, and only ONE gives you that classic chocolate “snap”, and crisp bite, and non-melty surface when touched briefly (no accounting for warm weather or hot hands!!).

        I actually bought a machine designed for chocolatiers to keep couverture chocolate in temper since I do so much at one time!

        But the “easy” home cook way is as follows (you SHOULD use a candy thermometer or instant-read for best results).
        1. Chop your chocolate bar (preferably the best you can find! – quality counts!) fairly fine – pieces no larger than about bean sized. Reserve about 1/3 of the chopped chocolate and set aside.
        2. Heat in microwave for 30 second burst in a glass container. Rotate bowl between bursts to heat evenly. Once melting begins, stir to combine. Take the temp of the melting chocolate every other burst. repeat until the temp is about 105° F, or until the chocolate is warm to the touch when dabbed on side of wrist (my grandmother’s trick). Leave sit until any remaining chunks are fully melted. Stir to combine well.
        3. If not using a microwave, melt in a double boiler over barely simmering water (do NOT let any water or steam reach the chocolate or it will seize – that is, clump together in an unusable mass) until nearly completely melted and temp reaches about 105°.
        4. Stir in small quantities of your reserved chopped chocolate, stirring well to combine. Let sit until each addition is melted. Repeat until chocolate reaches about 84°-89° degrees (see, I told you an instant read thermometer would be helpful!). It’s now ready to use.
        5. Work fast and dip all your fillings, but be aware that if they are chilled, your working time with the tempered chocolate will be reduced as it cools faster.

        BTW, the subscribe links on the “About” page don’t work. Just FYI. Thanks for the free download!

        If you want a video demonstration you can find them on youtube or under Ina Garten’s recipes on Food Network’s site. I believe its her rum-raisin truffle recipe.

        There are a million things that can go wrong when working with chocolate, so be prepared for failure and don’t give up. If your chocolate seizes (gets lumpy and hard), add warm liquid (coconut milk, cream, hot water) in small amounts until it looses up and becomes a thick pudding like liquid. Ta-da, you’ve just made ganache!

        Helpful hint (and a critical one!) DO NOT ATTEMPT THIS if the room temp is warmer than 80 degrees, and do NOT try this if it’s humid or rainy! your chocolate will bloom (get those ugly whitish streaks) if you do. Trust me. I’ve made this mistake! :-) I hope this (overly) detailed description helps a few of you succeed in creating perfectly tempered chocolate covered candies!

  16. Natalie says

    Tried these this past weekend and tested them on some friends. They loved them, but they are very rich. Best served with milk (I had unsweetened/vanilla almond milk) or ice cream… even coffee would probably be good. I love love LOVE dark chocolate, so this wasn’t an issue for me… I could’ve eaten the whole lot of them with nothing else :)

    I was a little confused however about the cinnamon and salt. I didn’t see it in the instructions for where to add it (I’m sure it is assumed to add it to the nut mixture, but I just totally forgot about it until the very end because it wasn’t listed in the instructions.)… so what I ended up doing was mixing the cinnamon into the melted chocolate and grinding some sea salt on top of the truffles after they were dipped. So they still had those flavors they were just in a different area.

    Final review is that they are very good! I will make them again and serve them with something to cut the richness for everyone else.

  17. Nancy Bowles says

    I recently discovered this blog and oh my goodness there are so many recipes I want to try!! This one looks amazing. I also strive for minimalism (as much as possible with 3 kids) and have yet to bite the bullet on a food processor. However I have determined that I want one because the money I will save in Larabars alone will be a plus. Wondering if you have any recommendations? Thanks:)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So great to hear from a new reader, Nancy! You can find all of our kitchen essentials here! As far as a food processor go, I’d recommend Kitchenaid as a brand in general. Good luck!

  18. Ashlee says

    These look so good! And I have all ingredients except for dates, and roads are iced over. I’m definitely making these as soon as some of the ice melts!

  19. Betty says

    Happy Valentines Day John & Dana!
    Just to let you know I’ve linked this recipe into my latest post of my 13 favourite Valentines recipes and bloggers :) because they look irresistibly SCRUMMY!
    Betty x

  20. Azu says

    Lately I have been preparing a lot of bite-sized healthy treats so my husband can take to work, instead of the packed unhealthy treats. This are next on my to-do list. Pinned!

  21. Abbie @ Needs Salt says

    This… this is everything I want in a truffle. <3 Beautiful, beautiful job as usual, Dana. I hope you and John have a fabulous Valentine's Day/weekend! Pinning this!

  22. Abbie @ Needs Salt says

    This…. this is everything I want in a truffle. <3 Beautiful, beautiful job as usual, Dana. I hope you and John have a fabulous Valentine's Day/weekend! Pinning this!

  23. Laura says

    Oh my golly. These look incredibly incredibly delicious. I want to leave work and make them RIGHT NOW!!! Thanks for my Friday excitement:)

  24. Leila says

    These look so tasty, I was curious if there are measurements for the dates since I will be using another type other than medjool.

  25. Leila revel says

    Hi there, this recipe looks so tasty and is just the thing to try out on my husband for a healthy dessert. I don’t have any medjool dates so I’m curious if there are measurements for using another type?

  26. Anna says

    Did you say “truffles”? Oh my, they look soooo delicious! What can be a better occasion than Valentine’s to make them? And your photos are stunning, Dana!

  27. Arman @ thebigmansworld says

    These look delicious- LOVE the photography here- I love making truffles for any occasion, and V day is the perfect excuse. Even for a singleton ;)

  28. Abby says

    I love all your photos, Dana, but the ones in this post… OMG. Wow. I can’t stop staring!! This recipe is going to happen in my kitchen ASAP. I’m literally drooling.

  29. Mabel @ Ma Bella Vita says

    WOW! Those seriously look incredible. I am pretty sure the pictures dont do them justice (and those are some gorgeous pics). Thanks for sharing that recipe!

  30. Annaliese says

    Yum! I just posted a similar recipe (with almonds and cherries and nibs, oh my!!)-but didn’t cover my truffles in chocolate! I will most certainly do this next time :) good stuff!!

  31. Kristina says

    Just made a batch of these and they are delicious!! The salt on top is just what they need for that perfect sweet/salty balance.

  32. Marianne says

    I am ready to try these this week! They look fabulous… but what brand of dairy free dark chocolate bar do you use? I have a well-stocked Whole Foods near me and I buy dairy free chocolate chips, but have never found dairy free in a bar form. Can you tell me what brand you use?
    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh really? Trader’s actually has a dairy free dark chocolate bar. But Whole Foods should have the motherload.

  33. Nicole @ Vegan ShowOff says

    Your photos are so amazing it feels like I could literally pluck one of these truffles from my screen and pop it into my mouth (I tried but it didn’t work darn it!)

  34. Adriana says

    I have a question and not a comment. I am an avid medjool date eater but recently discovered that some can contain insect eggs and mold? is there a certain type to buy to avoid this, or is it just apart of buying dates?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, never heard of that. I always buy mine from Trader Joe’s and have never had a problem. I would seek out other sources if yours have issues.

      • Annaliese says

        This is a great question, and I actually came across this from the bulk dates from Whole Foods in my town. I would say to always buy packaged, fresh and refrigerated dates (unless you live in a climate that readily produces dates)-like what Trader Joe’s sells. Likewise, I buy a package of Joe’s dates each week, and haven’t seen any mold or nasty critters since I have started this habit about 4 months ago. I would also advise to follow the same principles with figs, as they are prone to contamination by insects and mold…probably due to their lack of sulfites and other browning (polyphenol oxidase) inhibitors. When in doubt, go to a store that you know goes through inventory fast-like your local hippy-dippy cooperative :) good luck!!

  35. Valérie says

    Great idea to make healthy energy balls ready for Valentine’s day! Any suggestions for an alternative to dates?

    //Valérie

  36. Natalie @ Feasting on Fruit says

    These are like the classic raw date balls, but all fancied up!
    Speaking of Valentine’s Day, I must say I have a massive blogger crush on you’re site! I’m always excited to see a new recipe posted, and you just nail it every time. Aside from the food, your photography just blows me away! You are my go-to for photo-shoot inspiration for my own recipes, and I just asked my sister to get me your photography course for my B-day! Thank you for being so amazing <3

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So kind! Thanks Natalie! That tottaly made my pre-Valentine’s Day :D Let me know if you get the course and how you like it! We’re getting ready to add our artificial lighting section soon!

  37. Katrina @ Warm Vanilla Sugar says

    These are mega stunners – I am dying to try them!! And that date filling sounds like perfection!

  38. yanyan says

    hi Dana

    I love your commitment to healthier foods and thank you to share. As it is Lunar New Year next week, I’m going to visit Plum Village in Hong Kong and plan to make these goodies for the Nuns& Monks as they are vegan… I’m so excited to try your recipe ! :) Yeah! hope they go well….

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d never thought our recipes would serve monks and nuns! So honored. Thanks for sharing! Hope everyone loves them and Happy Lunar New Year!

      • yanyan says

        hi Dana

        I tried it but I couldn’t make them into ball shapes as too crumbling …
        could i add another binding ingredient or something I didn’t do correctly?
        the meal was not easy to shape therefore any suggestions pls maybe more dates as this is the binding ingredient? thank you.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          It can do that sometimes if your dates aren’t big / moist enough. I’d recommend adding a little bit of nut butter or coconut oil and mixing until a firmer dough forms! You can also just put a little oil on your hands and help them form that way!

          • yanyan says

            hi Dana

            I made them again with different dates and the oil did the trick !

            fyi, i used almonds , cashews , pink salt instead as didn’t have pecans or walnuts or sea salt..
            and also added some chestnuts :) …thank you.

  39. yanyan says

    hi Dana

    I love your commitment to healthier foods and thank you to share. As it is Lunar New Year next week, I’m going to visit Plum Village in Hong Kong and plan to make these goodies for the Nuns& Monks there as they are vegan… I’m so excited to try your recipe ! :) Yeah! hope they go well….

  40. Sara @ Cake Over Steak says

    Haha! My husband and I have a similar tradition where we eat something trashy (usually Chinese takeout or Domino’s pizza), drink beer or cocktails, and binge-watch television or a fun movie. There also has to be chocolate dessert of some kind. These sound great!

  41. Christine @ Gotta Eat Green says

    Get outta town.. these look so delish! We’re trying to do a healthy Valentine’s day this year and I’m on dessert… so these may be the winner1

  42. Heather - Butter&Burlap says

    Delicious! I love truffles:) I’m not familiar with too many vegan recipes or eating restrictions. What makes these truffles vegan?