These easy vegan chocolate truffles are a melt-in-your-mouth holiday treat! The perfect homemade chocolate for Christmas, Valentine's Day, or just your next chocolate craving! They're vegan, gluten-free, and nut-free, yet rich, creamy, and delicious!
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 melt in your mouth like chocolate-flavored butter! The original recipe calls for egg yokes, but I swapped them out for some silken tofu for the egg, and I can’t taste the difference.
I also used to make them with kalua, but they recently changed the way that they filter kalua and it's no longer vegan, so now I use chocolate or coffee liqueur. You can find out if the brand you have is vegan by using the Barnivore website.
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❤️ This recipe is
- rich and creamy!
- free of dairy, gluten, and nuts!
- melt in your mouth good!
- easy to make ahead and freeze.
- a great homemade gift!
❔ Can they be alcohol-free?
Yes, you can omit the Kahlua and just make them a plain chocolate flavor. (They will be slightly firmer this way).
🥄 Instructions
- Melt the full 12 ounces of chocolate chips and 2.3 cup butter in a double boiler (or put in the microwave for 1 minute and 20 seconds.)
- Stir the chocolate and butter with a whisk or a fork until fully combined, then stir in 1/3 cup Kahlua.
- Stir until the Kahlua is incorporated, then add 1/4 cup soft tofu and blend with an immersion blender until creamy (or transfer to a blender if you don't have an immersion blender.)
- Put in the fridge for at least 3 hours until it is firm.
- Prepare a shallow bowl with your choice of powdered sugar, cocoa powder, nuts, or even sprinkles to roll the truffles into.
- Once the chocolate mixture is firm, take a walnut-sized piece of the mixture and roll it into a ball with clean hands. (The heat of your hands will make it soft and pliable.)
- Roll the truffle into your choice of powdered sugar, cocoa powder, or sprinkles.
- 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 use 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!
🥡 Storage
Make sure to store your truffles in the refrigerator or freezer in an air-tight container. 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 seals airtight, so they stay perfectly fresh.
Vegan chocolate truffles will keep well in the refrigerator for about 7-10 days or in the freezer for up to 3 months.
Want to give these as a gift? See my instructions to make cute little candy boxes in my post about homemade vegan chocolates.
🌟 More vegan holiday cookies
- Vegan Fudge
- Vegan Shortbread Cookies
- Vegan Thumbprint Cookies
- Sandbakkels - Vegan Tarts
- Vegan Creme de Menthe Squares
📌 Be sure to follow me on Pinterest for new vegan recipes!
Creamy vegan chocolate truffles that melt in your mouth. Great for Christmas or even a homemade holiday gift.
- 1 12 oz. bag vegan chocolate chips (vegan)
- 2/3 cup vegan butter or any dairy-free margarine
- 1/3 cup vegan chocolate or coffee liqueur
- 1/4 cup silken tofu (firm) or soft tofu
- 1/4 cup powdered sugar, cocoa powder, chopped nuts, or sprinkles for rolling the truffles
-
Melt the full 12 ounces of chocolate chips and 2.3 cup butter in a double boiler (or put in the microwave for 1 minute and 20 seconds.)
-
Stir the chocolate and butter with a whisk or a fork until fully combined, then stir in 1/3 cup liqueur.
-
Stir until the liqueur is incorporated, then add 1/4 cup soft tofu and blend with an immersion blender until creamy (or transfer to a blender if you don't have an immersion blender.)
-
Put in the fridge for at least 3 hours until it is firm.
-
Prepare a shallow bowl with your choice of powdered sugar, cocoa powder, nuts, or even sprinkles to roll the truffles into.
-
Once the chocolate mixture is firm, take a walnut-sized piece of the mixture and roll it into a ball with clean hands. (The heat of your hands will make it soft and pliable.)
-
Roll the truffle into your choice of powdered sugar, cocoa powder, or sprinkles.
-
Store in a sealed container in the freezer until ready to serve. (They will warm up to room temperature quickly).
- 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. Then remove from heat.
- You can also use 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!
⭐⭐⭐⭐⭐ Leave a comment and stared review! I would love to hear from you!
