Vegan Chocolate Truffles with Kahlua

These vegan chocolate truffles with Kahlua are a melt in your mouth holiday treat!

You’ll LOVE these chocolate truffles because they’re…

• rich and creamy!
• free of dairy, gluten, and nuts!
• melt in your mouth good!
• easy to make before the holiday rush and freeze.
• a great homemade gift!

My mother has been making these during the holidays since I was a kid and they’ve always been one of my favorite holiday treats!  They taste like chocolate flavored butter with a hint of Kahlua!  The original recipe calls for egg yokes, but I swapped them out for some silken tofu and I can’t taste the difference.

Can I make these vegan chocolate truffles without the alcohol?

Yes, you can omit the Kahlua and just make them a plain chocolate flavor.  (They will be slightly firmer this way).

How do I make vegan chocolate truffles?

1. Start with a 12 oz. bag of vegan chocolate chips and some vegan margarine. (Use my homemade vegan butter for the best flavor).
2. Melt the chocolate chips and butter in a double boiler or put in the microwave for 1 minute and 20 seconds. (Don’t overheat).
3. Stir the chocolate and butter together until combined and then add the Kahlua.
4. Stir in the Kahlua, then add the soft tofu and blend with an immersion blender until creamy.
5. Put in the fridge for at least 3 hours until it’s firm.
6. Prepare a shallow bowl with your choice of powdered sugar, cocoa powder, nuts, or even sprinkles.
7. Once firm, take a walnut sized piece of the mixture and roll it into a ball with clean hands.
8. Then roll the truffle into the powdered sugar or whatever you want to roll on the outside and set on a piece of parchment paper.
9. Store in a sealed container in the freezer until ready to serve.  (They will warm up to room temperature quickly).

Notes: 

• Serve chilled– these truffles will become very soft if left at room temperature.
• If you can not find vegan powdered sugar, it is easy to make your own with regular vegan sugar.  Check out how to make powdered sugar from Sarah at Sustainable Cooks!

Pro Tips:

• Melt the chocolate and butter in a double boiler or put a glass bowl over a pan of boiling water and stir until they become smooth and combined and then remove from heat.
• You can also us a microwave to melt the butter and chocolate, but do not overheat!  Heat on high for no more than 1 1/2 minutes and then stir well.  (even if they don’t look melted, once you stir them with the melted butter, they will melt.
• If you overheat the chocolate, it will burn and become too thick to work with.
• If you don’t have an immersion blender, you can pour the whole thing into a regular blender to combine and then pour back into a bowl before refrigerating.
• This is a messy job.  Have everything laid out and ready before starting to roll the truffles into balls.
• Store in the fridge for up to a week or in the freezer for up to 3 months!

How should I store these vegan truffles?

I love these glass Snapware containers for storing these truffles.  They are firm, so your truffles won’t get smashed in the freezer and have a lid that seal air tight, so they stay perfectly fresh.

Want another great vegan treat that you can make ahead and freeze?  Try my Vegan Creme de Menthe Squares!

Did you make these vegan chocolate truffles?  Leave a comment below the recipe and let me know how it goes!  

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Vegan Chocolate Truffles with Kahlua

Prep Time

5 mins

Cook Time

5 mins

Chill Time

3 hrs

Total Time

3 hrs 10 mins

 

A creamy vegan chocolate truffle with a hint of warm Kahlua.

Course: Dessert

Cuisine: American, vegan

Keyword: vegan chocolate truffle, vegan truffle

Servings: 24

Calories: 104 kcal

Author: Monica

Ingredients

• 1 12 oz. bag chocolate chips (vegan)
• 2/3 cup vegan butter or any dairy free margarine
• 1/3 cup Kahlua
• 1/4 cup silken tofu (firm) or soft tofu
• 1/4 cup powdered sugar, cocoa powder, chopped nuts, or sprinkles for rolling the truffles

Instructions

1. Start with a 12 oz. bag of vegan chocolate chips and some vegan margarine. (Use my homemade vegan butter for the best flavor).

2. Melt the chocolate chips and butter in a double boiler or put in the microwave for 1 minute and 20 seconds.

3. Stir the chocolate and butter together until combined and then add the Kahlua.

4. Stir in the Kahlua, then add the soft tofu and blend with an immersion blender until creamy.

5. Put in the fridge for at least 3 hours until it is firm.

6. Prepare a shallow bowl with your choice of powdered sugar, cocoa powder, nuts, or even sprinkles to roll the truffles into.

7. Once firm, take a walnut sized piece of the mixture and roll it into a ball with clean hands.

8. Then roll the truffle into the powdered sugar or cocoa powder.

9. Store in a sealed container in the freezer until ready to serve. (They will warm up to room temperature quickly).

Recipe Notes

Pro Tips:

• Melt the chocolate and butter in a double boiler or put a glass bowl over a pan of boiling water and stir until they become smooth and combined and then remove from heat.
• You can also us a microwave to melt the butter and chocolate, but do not overheat!  Heat on high for no more than 1 1/2 minutes and then stir well.  (even if they don't look melted, once you stir them with the melted butter, they will melt.
• If you overheat the chocolate, it will burn and become too thick to work with.
• If you don't have an immersion blender, you can pour the whole thing into a regular blender to combine and then pour back into a bowl before refrigerating. 
• This is a messy job.  Have everything laid out and ready before starting to roll the truffles into balls. 
• Store in the fridge for up to a week or in the freezer for up to 3 months!  

Nutrition Facts

Vegan Chocolate Truffles with Kahlua

Amount Per Serving (1 truffle)

Calories 104 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 3g 15%

Sodium 40mg 2%

Potassium 3mg 0%

Total Carbohydrates 8g 3%

Sugars 6g

Vitamin A 4.8%

Calcium 1.5%

Iron 4.5%

* Percent Daily Values are based on a 2000 calorie diet.