Vegan Double Chocolate Truffles
These Vegan Double Chocolate Truffles are incredibly easy to make and are the perfect little bite. They are no bake, Vegan, Paleo, Gluten Free and Dairy Free! Perfect for the holidays, an afternoon sweet treat or that rich midnight snack. My other favorite Vegan Paleo chocolate recipe is my Paleo Molten Chocolate Lava Cakes! In addition, they pair beautifully alongside my Paleo Almond Butter Balls!
LIST OF INGREDIENTS FOR DOUBLE CHOCOLATE TRUFFLES
MEDJOOL DATES: Medjool dates are a type of date that is chewy, sweet, and has a caramel flavor. They’re sold either pitted or with pits still inside. For this recipe, buy pitted dates. Otherwise, pit the dates before processing.
COCOA POWDER: Not all cocoa powder is created equal. The cocoa powder I used for this recipe is dark cocoa powder. It is intense, rich, and decadent. Using a dark cocoa powder equates to a fudgy, brownie-like taste and texture to these truffles.
VANILLA EXTRACT: Just a teaspoon of vanilla extract is needed here. It adds a depth of flavor to these truffles.
COCONUT OIL: Coconut oil acts as the cooking fat here. It helps bind the truffles together and also gets melted with the dark chocolate chips in the coating. Use refined coconut oil for NO coconut flavor. Otherwise, an unrefined coconut oil can be used; it won’t change the texture at all but will add a small amount of coconut flavor.
DAIRY FREE DARK CHOCOLATE CHIPS: To keep these Vegan, use a dairy free chocolate chip. These are my very favorite because they melt beautifully. There is a small amount of cane sugar in them which technically makes them not Paleo friendly. Feel free to use a homemade Paleo chocolate recipe or use unsweetened chocolate (which might lead to a more bitter taste).
SEA SALT: Is there anything better than chocolate and sea salt? This brand makes the flakiest sea salt. No explanation needed!
CHOOSING THE RIGHT DARK CHOCOLATE
These chocolate truffles are rich and intense. Choosing the right dark chocolate is important. I always use Enjoy Life Dark Chocolate Chips since they’re dairy free. I have found that other chocolate chips don’t melt as well. As mentioned above, there is a small amount of sugar in these; for a strict Paleo recipe, use a homemade sugar free chocolate or unsweetened chocolate.
HOW TO MAKE VEGAN DOUBLE CHOCOLATE TRUFFLES
First, make the truffles and then make the chocolate coating. Blend truffle ingredients in a blender until a dough has formed.
Next, use a small cookie scoop to scoop balls of dough onto a parchment lined baking sheet and use your hands to roll dough into balls. Then, freeze for 10 minutes.
Then, make the chocolate coating. Add the coating ingredients to a microwave safe dish. Microwave in 30 second increments, stopping to stir between each until fully melted.
Remove pan from freezer. Using tongs, dip each truffle into the chocolate coating and roll around until fully covered. Place truffle back onto baking sheet and repeat for remaining truffles.
Freeze for 10 minutes or until coating has hardened. Store in the fridge for up to 7 days or in the freezer for up to 2 weeks.
MIX AND MATCH TOPPINGS FOR DOUBLE CHOCOLATE TRUFFLES
The topping options are endless: unsweetened coconut flakes, crushed up nuts, mini chocolate chips. To switch up the overall flavor, add a drop of peppermint extract to the truffles. This will make the most delicious peppermint chocolate truffles! This simple Vegan and Gluten Free dessert is always a huge hit!
Get the Recipe: Paleo Vegan Double Chocolate Truffles
- First, add pitted dates, cocoa powder, vanilla and melted coconut oil to a high speed blender or food processor.
- Blend until mixture resembles a paste.
- Using a small cookie scoop, scoop balls of dough onto a parchment lined baking sheet. Roll dough between palms to create little spheres.
- Place pan in freezer for 10 minutes.
- Meanwhile, add chocolate coating ingredients into a microwave safe dish. Microwave in 30 seconds increments until melted, stopping to stir between each increment.
- Remove pan from freezer. Using tongs, dip each ball of dough into melted chocolate until completely covered. Place coated truffle back onto the baking sheet.
- Continue for remaining dough. Sprinkle each with sea salt if desired.
- If desired, roll some balls of dough into cocoa powder instead of melted chocolate.
- Return pan to the freezer for at least 10 minutes or until chocolate coating has hardened.