Vegan and Gluten Free Chocolate Truffle Bliss

Guilt-free chocolate high? We got you!

When you’re craving for chocolate, but a small piece of the regular dairy milk would stress you out with the guilt, go for the healthier option that you can indulge in, but still feel light after.

The crisp chocolate coating of these truffles encases a smooth and creamy chocolate interior that melts in your mouth and sends you directly to Chocolate High City. It is just seriously amazing.

If you prefer not to dip it in chocolate for a crisp shell, though, you could also roll it in shredded coconut to cut you the trouble and to add another layer of flavor and texture in it as well.

Best of all, it is also vegan, dairy-free, and gluten-free so if you have lactose intolerance or gluten sensitivity, this Chocolate Truffles recipe is the perfect dessert for you.


For the Truffles

• 2 cups vegan chocolate chips
• 1 C organic full-fat coconut milk (canned)
• 2 Tbsp organic coconut oil
• 1/4 C organic maple sugar
• 1 tsp vanilla extract

For the Coating

• 1 and 1/2 cups vegan chocolate chips
• 2 tsp coconut oil
• unsweetened coconut, optional
• cocoa/cacao powder, optional


1. First, add the chocolate chips, coconut milk, coconut oil, and maple sugar to a medium pot. Heat on low heat, stirring frequently, until the chocolate has completely melted.

2. Once the truffles mixture is well-melted and smooth, remove from heat and stir in the vanilla extract. Pour into a bowl. Cool to room temperature and then refrigerate until completely chilled

3. Once the chocolate is chilled, scoop into 1 tablespoon balls and place on a wax or parchment paper lined baking sheet. Repeat for the remaining chocolate, it’ll be about 20-24 truffles depending on size.

4. Pop truffles in the freezer for 30 minutes and then shape the truffles into round balls. Place in the freezer while making the coating.

To make the chocolate coating:

1. Add the 1 1/2 cups chocolate chips and 2 tsp coconut oil to a microwave safe bowl. Melt at 1 minute intervals.

2. Dip the truffles into the chocolate, one at a time, and then place back on the wax paper lined baking sheet. Dip all the truffles then put them in the fridge until hardened. Bring to room temperature before serving.

3. You can also roll the truffles in unsweetened cocoa/cacao powder or unsweetened coconut instead of dipping in chocolate.