Vegan Chocolate Truffles
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Epic vegan chocolate truffles made with dark chocolate, hazelnuts, and cocoa powder sweetened with maple syrup. The perfect Valentine’s Day bite-sized treat! Plus, they’re EASY to make — just 6 wholesome ingredients required.
Published Dec 2018/updated Jan 23, 2024
I hope you’re sitting down because I’m sharing these gorgeous vegan chocolate truffles with hazelnuts today. They are melt-in-your-mouth, decadent, rich, and sweet-but-not-too-sweet.
Seriously, I can lose all my self-control here. I don’t have any more exciting words to say.
But let’s talk about this easy truffle recipe that is gluten-free, vegan (no eggs!), and packed with healthy ingredients. Bonus? You can make it in less than 30 minutes. No oven is required.
And while truffles are typically shaped into balls and coated in cocoa powder, today, we turn them into luxurious, melt-in-your-mouth chocolate hearts.
The recipe starts with melted dark chocolate and a food processor.
Firstly, the toasted hazelnuts are blended with melted chocolate, cocoa powder, vanilla, maple syrup for sweetness, and sea salt to boost flavor. Et voilà, that’s your truffle mixture!
Now, all you have to do now is shape the truffles. You can roll them into a ball shape or use a heart-shaped cookie cutter for the cutest Valentine’s Day treats.
Finally, coat them with the rest of the luscious melted chocolate and decorate with your favorite sprinkles. It’s as easy as that.
I’m sure these easy, no-bake dark chocolate truffles will be your new favorites, and the lovely heart shape makes them perfect as a decadent treat for Valentine’s Day.
Let’s see how to make them and then devour them with your loved ones!
List of the ingredients
- Toasted hazelnuts
- Dark chocolate
- Unsweetened cocoa powder
- Maple syrup (or honey for a non-vegan option)
- Vanilla extract
- Salt
- Sea salt flakes or your favorite sprinkles (optional)
Let’s make vegan chocolate truffles
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Melt the chocolate using a water bath or microwave. Set aside
- Finely grind the roasted hazelnuts in a food processor.
- Add the rest of the ingredients and part of the melted chocolate, and blend again until you get a well-combined mixture.
- Place the mixture between 2 pieces of parchment paper and flatten it with a rolling pin 1/3 inch thick.
- Cut out hearts using a heart-shaped cookie cutter.
- Freeze them for about 5 minutes until cold and firm.
- Coat the truffles in melted chocolate and sprinkle with Maldon sea salt, chopped hazelnuts, chocolate sprinkles, and freeze-dried raspberries. It’s your call!
- Refrigerate again until firm, then share with love!
Recipe notes
Vegan chocolate truffle ingredients
Chocolate: I love 70% dark chocolate for this recipe, but feel free to choose dark, milk, or bittersweet. But be sure to use vegan/dairy-free chocolate to keep the truffles vegan.
Hazelnuts: It’s worth roasting the hazelnuts to bring out their unique and fragrant flavor.
Cocoa powder: unsweetened cocoa powder for more flavor. You’re welcome to use cocoa powder to coat them instead of melted chocolate.
Sweetener: I used maple syrup, but honey can be used instead if you don’t keep the recipe vegan.
Vanilla extract and salt: They enhance the chocolate taste; you will be amazed. Make sure you don’t skip the salt, it’s a must.
Variations
Shape: While a truffle usually tends to be a rounded shape, for this truffle recipe, I went for the heart-shaped route by using a cookie cutter. But to make the recipe easier, feel free to roll them in your palms and shape them into a smooth ball.
Couverture: I’ve used melted dark chocolate for a more luxurious touch, but you’re welcome to roll them in cocoa powder to save yourself time.
How to store vegan chocolate truffles
If you do happen to have any leftovers (seriously?! Haha), they will keep well in your fridge for up to 7 days. They will keep soft but still perfectly hold their shape.
More vegan chocolate treats you’ll love!
If you are looking for easy chocolate treats, you’ve got to the right place! Here are some of my vegan and non-vegan favorite recipes:
- Vegan chocolate cake
- Vegan “Ferrero” chocolate truffles
- Beetroot chocolate cake
- Easy chocolate mousse
- Chocolate banana ice-cream
If you make these vegan chocolate truffles, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you!
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Vegan Chocolate Truffles
Ingredients
- ¾ cup (100gr) hazelnuts, toasted*
- 3.5 oz (100gr) Dark or semi-sweet chocolate bar or chips (vegan)
- 3 tablespoon maple syrup (or honey as a not vegan option)
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
Instructions
- Melt the chocolate: Break the chocolate into chunks and place it in a heatproof bowl set over (not in) a saucepan of simmering water; cook gently, stirring occasionally, until melted, 2 to 3 minutes. If using a microwave, place the chocolate in a microwave-safe bowl and microwave in 20-second intervals, stirring between each, until melted. Set aside.
- Make the truffle mixture: Add the toasted hazelnuts into a food processor and finely grind them. Add the cocoa powder, maple syrup, vanilla extract, 3 tablespoons of the reserved melted chocolate, and salt. Blend again until the ingredients form a well-combined, sticky mixture.
- Freeze until firm: Place the truffle mixture between two parchment papers, and flatten with a rolling pin.
- Cut them out: Cut the truffles into tiny hearts using a heart-shaped cookie cutter. Place the truffles hearts in the freezer for about 5-10 minutes until cold and firm.
- Cover with melted chocolate: Reheat the chocolate until melted and runny, and using a fork, gently dip each truffle into the melted chocolate. Sprinkle with chopped hazelnuts, Maldon sea salt, or your favorite chocolate sprinkles. Refrigerate until set, and enjoy!
