How long does melt-in-your-mouth chocolate truffles [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make melt-in-your-mouth chocolate truffles [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make melt-in-your-mouth chocolate truffles [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is melt-in-your-mouth chocolate truffles [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does melt-in-your-mouth chocolate truffles [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Melt-in-Your-Mouth Chocolate Truffles
[Vegan]

SD By: Stefania D'Alessandro

Author Bio

Ciao! I'm Stefania, Italian, based in Prague. I am an amateur cook, a wannabe food photographer,... Read More

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Raw Melt-in-Your-Mouth Chocolate Truffles

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Chocolate

Melt-in-Your-Mouth Chocolate Truffles [Vegan]

When you take a bite of these raw, chocolatey truffles, they will literally melt in your mouth. While these truffles make the perfect gift for loved ones, you don't need to wait for a holiday! Get creative with the toppings and enjoy them as a sweet treat to yourself!

Ingredients You Need for Melt-in-Your-Mouth Chocolate Truffles [Vegan]

For the Truffles:

5 1/3 cups shredded coconut
2 1/3 cups water
8.46 ounces agave syrup
7.05 ounces raw dark chocolate
1 tablespoon lucuma powder
1/2 cup, minus 2 tablespoons coconut oil
1/2 cup cacao powder

For the Coating:

Pistachio nuts, chopped
Goji berries
Hulled hemp seeds
Chia seeds
Coconut chips

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How to Prepare Melt-in-Your-Mouth Chocolate Truffles [Vegan]

Prepare the coconut cream in advance: add the agave syrup, shredded coconut, and of water into the high-speed blender and blend on high speed for a couple of minutes, or until perfectly smooth. Let it rest in the fridge for 4 hours before using.
Finely chop the chocolate and gently melt it over a bain-marie. Add the coconut mixture and lucuma to the melted chocolate and stir well. Let the mixture cool down to room temperature, then let it rest in the fridge for at least 6 hours.
Scoop out 1 tablespoon of the mixture and roll into a ball using your palms. Repeat with the rest of the mixture. Let the truffles rest in the freezer for about 1-2 hours.
Prepare the chocolate coating: gently melt coconut oil over a double boiler, add cacao powder and agave syrup, and stir well. Dip the truffles in the chocolate coating right after you have prepared it, allow the excess chocolate to drip off and eventually place the coated truffles onto a coating grid.
To finish off, garnish the truffles as you please, then let them rest in the fridge overnight.
Remove the truffles from the coating grid and store them in the fridge in an airtight container for up to 4-5 days.

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