These easy vegan chocolate truffles are a delicious 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!

A tray of gluten free vegan chocolate truffles with Kahlua with a bite taken out of one of them.

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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.

Why make these truffles

These vegan chocolate truffles are a rich and creamy decadent dessert. They’re easy to make ahead and freeze so they’re perfect for the holidays and they even make a great homemade gift!

Do truffles have to contain alcohol?

No, you can omit the Kahlua or chocolate liqueur and just make them a plain chocolate flavor.  (They will be slightly firmer this way).

A tray of vegan chocolate truffles made with Kahlua and rolled in powdered sugar and cocoa powder.

How to make vegan truffles

Step 1 – Melt the full 12 ounces of chocolate chips and 2/3 cup of butter in a double boiler (or put in the microwave for 1 minute and 20 seconds.)

Step 2 – Stir the chocolate and butter with a whisk or a fork until fully combined, then stir in 1/3 cup liqueur.

Step 3 – 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.)

A series of 6 pictures showing the process steps of melting the chocolate and vegan butter and adding the Kahlua and tofu and blending to make the vegan chocolate truffles.

Step 4 – Put in the fridge for at least 3 hours until it is firm.

Step 5 – Prepare a shallow bowl with your choice of powdered sugar, cocoa powder, nuts, or even sprinkles to roll the truffles into.

Step 6 – 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.)

Step 7 – Roll the truffle into your choice of powdered sugar, cocoa powder, or sprinkles.

A series of 4 pictures showing the process steps of rolling the vegan chocolate truffles into a ball and rolling them in powdered sugar.

Step 8 – 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 it 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.

Chocolate truffles with Kahlua rolled in powdered sugar and coco powder on white parchment paper.

More vegan holiday cookies

Vegan chocolate truffles recipe

Vegan chocolate truffles rolled in powdered sugar and coco powder with a bite taken out of one of them.
Diet
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5 from 2 rating

Vegan Chocolate Truffles

Creamy vegan chocolate truffles that melt in your mouth. Great for Christmas or even a homemade holiday gift.

Ingredients

  • 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

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 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).

Notes

  • 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!  
Serving: 1truffle, Calories: 104kcal, Carbohydrates: 8g, Fat: 7g, Saturated Fat: 3g, Sodium: 40mg, Potassium: 3mg, Sugar: 6g, Vitamin A: 240IU, Calcium: 15mg, Iron: 0.8mg
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