Vegan Dark Chocolate Truffles with Toasted Almonds
Rich, fudgy, and deeply chocolatey, these dark chocolate truffles are the kind of treat that disappears fast at any gathering — and nobody needs to know they're completely plant-based. Full-fat coconut cream stands in for heavy dairy cream, creating a ganache that's just as silky and indulgent as the classic version. A touch of maple syrup and vanilla round out the flavor, while a pinch of sea salt makes the chocolate sing. The real star of the coating is the toasted almonds — spending just a few minutes in a dry skillet transforms them into something nutty, golden, and irresistible. Rolling each truffle in that crunchy almond crust gives you a satisfying contrast of textures in every bite. This recipe makes 18 truffles, so it's perfect for gifting, holiday platters, or simply keeping a stash in the fridge for whenever a chocolate craving hits. They're elegant enough to impress guests but genuinely easy to pull off at home.
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Learn more →Ingredients
18 servings
For the ganache
- 1 can (13.5 oz) full-fat coconut cream
- 8 oz vegan chocolate, finely chopped
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ tsp fine sea salt
For coating
- ¾ cup raw almonds, finely chopped
- 2 tbsp unsweetened cocoa powder (optional)
Instructions
- 1
Toast the almonds in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 4–5 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool completely, then finely chop.
- 2
Place the finely chopped vegan chocolate in a heatproof bowl. In a small saucepan, heat the coconut cream over medium heat until it just begins to simmer around the edges — do not boil. Pour the hot coconut cream over the chocolate and let it sit undisturbed for 2 minutes.
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