These Vegan Dark Chocolate truffles are rich and creamy, made with just three ingredients. Not too sweet and rolled in crushed freeze dried strawberries for the perfect one-bite dessert. Dairy free, vegan and super easy to make!
Ingredients in Strawberry Dark Chocolate Truffles
Not only are these chocolate truffles delicious, they only require three ingredients (plus salt) to make!
Dark Chocolate: because there are so few ingredients in this recipe, it’s important to use high quality dark chocolate for the best texture. I used a dairy free chocolate bar with a 70% cocoa content. I thought it was just the right amount of sweetness. Anything less than 70% will cause the truffles to be more chalky.
Coconut Milk: while chocolate truffles are usually made with heavy cream, but full fat coconut milk is the perfect nondairy alternative. Make sure you buy the unsweetened, canned kind, You also need an even mix of the cream and water so it’s importante to shake the can before measuring.
Freeze Dried Strawberries: these are my favorite part about these vegan dark chocolate truffles. Crushed freeze dried raspberries are great for rolling the truffles in for a little tartness and crunch. If you can’t find freeze dried strawberries, use raspberries instead!
Sea Salt: easy to forget, but very important! I find a pinch of sea salt really helps bring out the richness of the chocolate and tartness from the strawberries.
How to Make Vegan Dark Chocolate Truffles
Start by microwaving the coconut milk until it’s very warm but not hot. Add the chocolate and let it sit, covered, until it begins to melt. This prevents the chocolate from burning. The coconut milk can also be heated over the stove, but make sure to turn off the heat when you add the chocolate.
When you stir the mixture, it should be smooth and silky. If there are still chunks of chocolate, return the bowl to the microwave for another 10-15 seconds until completely smooth, Add the salt and refrigerate, uncovered for about an hour. I find that using a large bowl and spreading the chocolate mixture on to the sides of the bowl allows it to harden much quicker,
You’ll know it’s ready when the mixture has hardened and is easily scoopable. If you left it in the fridge for too long and it’s hard to scoop, pop it in the microwave for no more than 10 seconds to re-soften.
I used a small cookie scoop to portion out the chocolate mixture, but a tablespoon works too. Roll each one into a ball and place them on a piece of parchment.
For the freeze dried strawberries, I placed mine in a ziploc bag and gently tapped them into a fine powder. This can also be done in a food processor, but I thought the other way was a little more fun. Once the strawberries are finely ground, spread the dust onto a plate or shallow bowl. Roll the truffles until they’re completely covered.
Enjoy right away or store in the fridge. Keep in mind that the freeze dried strawberries will not stay crunchy once they’ve been refrigerated! If you do chill these vegan dark chocolate truffles, I recommend them sit at room temperature for 10-15 minutes before serving.
More Vegan Treats to Try:
- Raspberry Chocolate Chip Cookies
- Chocolate Tahini Mousse
- Salted Caramel Rice Krispie Treats
- Orange Apricot Sticky Buns
Made this recipe? Tag @wandering_chickpea on Instagram and follow along on Pinterest for more delicious recipes!
Strawberry Dark Chocolate Truffles (Vegan)
Rich and creamy dark chocolate truffles rolled in tart freeze dried strawberries. Not too sweet, only three vegan ingredients and so easy to make!
Ingredients
- 1/2 cup full fat, unsweetened coconut milk (from a well-shaken can)
- 9 oz dark chocolate (at least 70%)
- 1 oz freeze dried strawberries
- 1/4 tsp sea salt
Instructions
- Add the coconut milk to a large glass bowl and microwave until very warm, but not boiling. This can also be done over the stove.
- Immediately add the dark chocolate and cover with a plate. Let sit for 5 minutes to melt then stir until smooth. If there’s any unmelted chocolate left, microwave on 10 second intervals until completely melted.
- Place in the fridge to chill for about 1 hour, or until firm.
- Place the freeze dried raspberries in a sealable plastic bag. Gently tap with a rolling pin or other heavy object until finely crushed. Spread onto a plate.
- Use a tablespoon or small cookie scoop to scoop the chocolate mixture. Use your hands to roll into small balls then toss with the strawberry dust to coat.
- Enjoy immediately or store in the fridge for 5-6 days in an airtight container. For best texture, allow to come to room temperature before serving.
Notes
High quality chocolate with at least a 70% cocoa content will give you the creamiest texture.
Recipe adapted from Minimalist Baker.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 119Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 6mgCarbohydrates: 13gFiber: 2gSugar: 10gProtein: 1g
All nutritional info is an estimation
