Plant-Based Chocolate Truffles

Indulge in these rich and creamy chocolate truffles that are completely plant-based and easy to make. Perfect for satisfying your sweet tooth while keeping things wholesome and dairy-free!

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TIME11 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

8 ounces dairy-free cream cheese (such as Tofutti®) 3 cups confectioners' sugar 12 ounces vegan chocolate chips, melted 1 ½ teaspoons vanilla extract ¼ cup unsweetened cocoa powder (Optional) ¼ cup shredded coconut (Optional) ¼ cup chopped almonds (Optional)

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by beating the cream cheese until it’s nice and smooth. Slowly mix in the powdered sugar, making sure everything blends together well. Then, stir in the melted chocolate and a splash of vanilla extract. Pop the mixture into the fridge for about an hour to firm up. Once chilled, scoop out small spoonfuls and roll them into bite-sized balls. To finish, toss the truffles in cocoa powder, shredded coconut, or chopped almonds—whatever you prefer. Keep them stored in the fridge until you’re ready to enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Chill the mixture well before shaping to make rolling easier.
- Use a small cookie scoop or spoon to get even-sized truffles.
- Roll the truffles in cocoa powder, chopped nuts, or shredded coconut for extra texture and flavor.

Why you’ll love it

These truffles are rich and creamy without any dairy. They use simple, wholesome ingredients that come together quickly. Perfect for a sweet treat that feels indulgent but is plant-based and nourishing.

Serving ideas

Serve these bites slightly chilled alongside fresh berries or a cup of plant-based milk. They make a lovely dessert for gatherings or a thoughtful homemade gift.

Storage & leftovers

Keep the truffles in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze them and thaw in the fridge before serving.