Dairy Free Chocolate Truffles
Rich, fudgy, and deeply chocolatey, these truffles are the kind of treat that disappears fast at a party — and nobody will guess they're made without a drop of cream or butter. The secret is full-fat coconut milk, which brings the same luscious body to the ganache that heavy cream would, melting seamlessly into finely chopped dark chocolate for a silky, glossy result. A touch of maple syrup adds gentle sweetness, while pure vanilla extract and a pinch of fine sea salt round out every bite. Store-bought chocolate truffles are notoriously risky territory, often made on shared lines with milk chocolate or finished with butter-based coatings — making a homemade batch the smartest move. The process is straightforward: heat, whisk, chill, roll, and coat in unsweetened cocoa powder or optional toasted nuts for a beautiful finish. With 20 truffles in a single batch, this recipe is perfect for gifting, holiday platters, or just keeping a stash in the fridge for whenever the craving hits. They set up beautifully and taste like something from a high-end chocolate shop.
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Learn more →Ingredients
20 servings
For the ganache
- 1 can (13.5 oz) full-fat coconut milk
- 12 oz dairy free dark chocolate, finely chopped
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
For rolling
- ⅓ cup unsweetened cocoa powder
- ½ cup finely chopped toasted nuts (such as hazelnuts, almonds, or pecans) (optional)
Instructions
- 1
Place the finely chopped dairy free dark chocolate in a large heatproof bowl and set aside.
- 2
Pour the full-fat coconut milk into a medium saucepan and heat over medium heat, stirring occasionally, until it just begins to simmer around the edges and small bubbles break the surface, about 3–4 minutes. Do not let it boil.
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