December 4, 2020

Dairy Free Truffles

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Easy to make with just four simple ingredients, these incredible homemade dairy free truffles are perfect for the holidays or any occasion! Rich, chocolate-y and delightfully decadent, they have that perfect melt-in-your-mouth texture and are impossible to resist. And you’d never know they’re also egg free, gluten free and vegan. 

A white plate filled with Dairy Free Truffles.

Calling all chocolate lovers because today we chat about these dreamy dairy free truffles!

Rich, decadent and with that perfect melt-in-your-mouth texture, they are next to impossible to resist.

And sound a heck of a lot fancier than they actually are to make.

Because with just four simple ingredients (hello chocolate chips, coconut milk, nut butter and vanilla) and only 20 minutes of hands on time, they’re pretty darn easy to pull together. 

The hardest part? Deciding how you want to decorate them. 

Do you go with sprinkles? Shredded coconut? Cocoa powder? Nuts? It’s a tough decision I tell you. 

But anyway, these little bites make for a fantastic treat to serve at holiday gatherings OR as a delicious DIY Christmas gift. 

Or, um, you can make them just for yourself. No shame in that game.

Melted chocolate in a glass bowl.

How To Make Dairy Free Truffles

So, let’s talk about how these delicious truffles go down:

Melt chocolate. First up, we’ll melt together some chocolate chips, coconut milk and nut butter until smooth and combined.

Chill until set. We’ll cover the mixture and pop in the fridge for about 1 ½ to 2 hours, until nice and firm all the way through.

Scoop and roll. Finally, we’ll scoop out small portions of the chilled chocolate and then roll into balls. 

If desired, you can then decorate with optional garnishes like sprinkles or shredded coconut.

Partially and then fully made Dairy Free Chocolate Balls.

Tips & Tricks

  1. When melting the chocolate chips / coconut milk / nut butter, you want to stop heating the mixture when the chocolate chips are almost completely melted but not quite. Keep stirring and let the residual heat melt them the rest of the way – this will ensure you don’t burn the chocolate.
  2. Now, the nut butter flavor is NOT prominent in these truffles – even if you use something strong in flavor like peanut butter. It’s there mostly to help with texture and to stabilize the mixture (in addition to adding a bit of richness). I tested these with both peanut butter and cashew butter and you could barely taste the difference between the two.
  3. Can’t do nut butter? Sunflower seed butter will absolutely work as well. 
  4. If you want to double this recipe, I’d suggest making two separate batches – i.e. don’t double it all in the same bowl as the mixture won’t set up correctly with the added bulk.

Semi-Sweet Versus Dark Chocolate

While these truffles will absolutely work with either semi-sweet or dark chocolate, there’s a few things to keep in mind:

  • The melted chocolate / coconut milk / nut butter mixture will not be quite as thick if you use semi-sweet chips (what you see in the photos is with dark chocolate).
  • The chill time will vary slightly – I found the mixture hardened up closer to the 1 ½ hour mark with the dark chocolate versus 2 hours for semi-sweet.
  • Along those lines, the truffles will be a bit stickier when rolling if you use the semi-sweet chocolate. Having clean, cold hands helps – so wash them periodically as needed.
  • As far as the finished product, truffles made with semi-sweet chocolate will be a bit softer and slightly sweeter in flavor. 
  • And finally, when it comes to the chocolate chips, I used Enjoy Life brand for both versions (not sponsored, just what I like and recommend).

A pile of Dairy Free Chocolate Truffles on parchment.

How To Store

Counter: The truffles will keep for about 4 to 5 days at room temperature in an airtight container. They will be softer in consistency if you go this route.

Fridge: Alternatively, you can store the truffles in the fridge for about 2 weeks in an airtight container. They will be slightly harder in consistency (but not at all too hard!). 

Freezer: And finally, you can also freeze the truffles for up to 3 months in an airtight container. Thaw in the fridge when ready to enjoy.

Non Dairy Truffles on a plate with a bite taken out of one.

Additional Dairy Free Dessert Recipes:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

A white plate filled with Dairy Free Truffles.

Dairy Free Truffles

Yield: about 25 to 28 truffles
Prep Time: 20 minutes
Additional Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

Easy to make with just four simple ingredients, these incredible homemade dairy free truffles are perfect for the holidays or any occasion! Rich, chocolate-y and delightfully decadent, they’re also egg free, gluten free and vegan. 

Ingredients

For the truffles:

  • 1 (9 ounce) bag dairy free dark or semi-sweet chocolate chips
  • ⅓ cup canned full-fat coconut milk*
  • ¼ cup creamy nut butter of choice**
  • ¼ teaspoon vanilla extract

Optional garnishes:

  • ground nuts
  • shredded coconut 
  • sprinkles 
  • crushed freeze dried strawberries or raspberries
  • cocoa powder

Instructions

  1. Add the chocolate chips, coconut milk and nut butter to a medium-sized microwave safe bowl. Microwave in 20 to 30 second intervals, stirring after each, until the mixture is smooth and combined (alternatively, you can use a double boiler). 
  2. Stir in the vanilla extract, then place a piece of plastic wrap directly on the surface of the mixture (to avoid condensation) and refrigerate for about 1 ½ to 2 hours, or until firm all the way through.
  3. Use a small cookie scoop to scoop out portions of the mixture, then roll in your hands to form balls. {If the mixture got too hard when chilling, let the bowl sit on the counter until you can scoop.}
  4. If using, roll the truffles in the optional garnishes. 

Notes

*You want your coconut milk to be FULLY combined for this recipe. The way I do this - add 1 can of coconut milk to a microwave safe liquid measuring cup and heat briefly, stirring often, until combined. Measure out what you need and save the rest for other recipes, smoothies, etc.

**I’ve only tested these with processed nut butters (i.e. the kind that’s not just nuts + salt and has added oils / doesn’t need to be stirred). I’m not sure if the texture will be the same with natural nut butters.

See the post above for important info on using dark versus semi-sweet chocolate chips. 

Nutrition Information:
Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 159Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 28mgCarbohydrates: 13gFiber: 2gSugar: 9gProtein: 2g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

© Ashley / Cook Nourish Bliss
Cuisine: American / Category: Dessert
Chocolate, Christmas, Dairy Free, Dessert, Freezer-Friendly, Gluten Free, Grain Free, Recipes (ALL), Seasonal, Vegan, Vegetarian
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