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Boozy Vegan Truffles

Vegan Truffles

These easy truffles can be varied endlessly- keep them simple, or add fruit, nuts and flavorings.
Course Dessert
Keyword Vegan Truffles
Servings 50 1 1/2 tsp truffles
Author Robin Asbell


  • 8 ounces very dark chocolate chopped
  • 1/2 cup coconut milk thick
  • 2 teaspoons vanilla (use glycerine vanilla for no-alcohol) for plain truffles

For Boozy Cherry Truffles

  • 1/2 cup dried cherries
  • 1/2 cup cognac or brandy


  • 8 ounces very dark chocolate
  • cocoa, colored sugar, chopped nuts, powdered sugar, etc


  • If using cherries, soak the cherries in the booze before starting. When soft and plumped, squeeze them out and chop the fruit, and reserve the liquor. 
  • Chop the chocolate. Place the coconut milk in a small pot and bring to a boil. Take off the heat and dump in the chocolate, let stand for a couple of minutes before stirring. When all the chocolate is melted, stir in the vanilla or 2 tablespoons of the liquor from the cherries.
  • Scrape the chocolate mixture into a storage container, cover, and refrigerate until firm, at least 3 hours. 
  • Prepare a large storage container for the truffle scoops. Scoop the ganache into portions, then roll between your palms for a nice round shape. Place in the storage container and chill for at least half an hour.
  • Line a sheet pan with parchment. Melt chocolate in a double boiler and dip the truffles, using a fork to lift each one out of the chocolate, shake off extra chocolate, and place on parchment. Decorate with a sprinkle of sugar or nuts.
    Alternatively, skip the melted chocolate coating and simply roll in coatings.
  • Refrigerate until time to serve, keep tightly covered.