Dairy-Free Truffles

Enjoy the rich, dark chocolatey deliciousness of these dairy-free truffles made with just a handful of wholesome ingredients. These bite-sized delights are decadent and rich without being overly sweet.

Why you’ll love these truffles

• Dairy-free and naturally sweetened: perfect for those with dairy sensitivities or anyone after a treat that’s higher in fibre, vitamins and minerals than classic chocolate truffles. That said, there’s no shame in loving the traditional version, too—we all have our own taste preferences.
• Easy to make: all you need is a handful of wholesome ingredients and a good-quality food processor or blender.
• Rich in flavour: thanks to the combo of cacao powder and dates, these truffles are just as decadent and satisfying as traditional ones.
• Customisable: like classic truffles, you can roll them in your favourite toppings—think coconut, crushed nuts, cacao or freeze-dried berries.

Are these truffles a healthier choice?

If you’ve been following me for a while, you’ll know I don’t label foods as ‘healthy’ or ‘unhealthy’—it depends on your overall diet. Enjoyment is as important as nourishment!

That said, I ran a nutritional analysis comparing this recipe with traditional chocolate truffles made using melted dark chocolate and cream.

Calorie-wise, these truffles are slightly lower in calories than those traditionally prepared. They’re also lower in saturated fat but higher in sugars. The saturated fat content remains relatively high due to the coconut oil, but research suggests coconut oil may pose less risk of raising cholesterol than butter [Eyres et al., 2019]—and they have the benefit of being dairy-free.

What’s especially impressive is that these dairy-free truffles are higher in protein, dietary fibre, folate, potassium, phosphorus and iron. In fact, one truffle provides more than 10% of the Australian recommended dietary intake (RDI) of potassium and iron for adult females. Impressive, hey?

Still, does this actually change how we choose dessert? Probably not much. What matters most is how good they taste.

Whether you make these truffles or not, you may like to check out my other nourishing dessert recipes.

What people are saying about these truffles

These truffles have received rave reviews from people who’ve made them at home or tasted them at one of my workshops. Here’s just a taste of the feedback:

“One word…… Divine.”—Ang

“Thank you for putting this recipe up. These are absolutely fantastically yummy.”—Raelene

“And they were delish!!!”—Nikki

“My mouth is still having a party!!!! Amazing.”—Lynne

Now it’s your turn to try them. Let’s get rolling!

Ingredients to make these dairy free truffles

Here’s what you’ll need to whip up these easy, dairy free truffles:

• Virgin cold-pressed coconut oil: plays a key role in flavour and texture. While coconut oil is high in saturated fat, it adds a subtle coconut flavour—most importantly, it firms up when chilled, helping the truffles hold their shape. Depending on the climate, they will soften at room temperature, so I recommend enjoying them straight from the fridge.
• Maple syrup: liquid sweetener that blends well with the other ingredients without making the truffles gritty. I use maple syrup, but you can also use honey or rice malt syrup if preferred.
• Raw cacao powder: gives a rich, slightly bitter chocolate flavour and contains more antioxidants than standard cocoa. That said, it can be pricey. Dutch cocoa is a great alternative and makes just as chocolatey truffles. Choose what works for your taste and budget.
• Dry dates: naturally sweeten and help bind the truffles together. While I used to use Medjool dates, they are quite expensive. Now, I use regular dried dates from the baking aisle and soak them in water for 10-15 minutes to soften them.

Topping ideas for your truffles

Once your truffles are rolled, roll them in your choice of delicious coating to add colour, texture and flavour. I recommend:

• Raw cacao powder or Dutch cocoa: for a classic rich chocolate finish.
• Cacao nibs: adds a satisfying crunch.
• Crushed nuts: almonds, pistachios or hazelnuts are delicious options.
• Desiccated coconut: adds a hint of sweetness and texture.
• Dried crushed raspberry: for a tangy burst of colour and flavour.

Mix and match, or get creative with your own favourite toppings.

Get creative with flavouring your vegan truffles

Elevate your truffles with these flavours:

• Orange zest or orange oil: for a chocolate-orange twist.
• Vanilla extract: adds warmth and depth.
• Ground cinnamon: for a subtle spiced note.
• Peppermint oil: perfect for a refreshing flavour.

Experiment with flavours and make these truffles uniquely yours.

How to make dairy-free truffles

1. Melt the coconut oil: in a small saucepan over low heat.
2. Soak the dates: in warm water for 10-15 minutes before combining them with other ingredients to reduce date skin throughout your truffles.
3. Blend the ingredients: place the melted coconut oil, maple syrup, cacao powder and dates in a food processor. Blend at medium speed until you achieve a smooth, thick consistency. You may need to scrape down the sides with a spatula and process a few times to ensure everything is well combined.
4. Chill the mixture: transfer the mixture to a bowl and refrigerate for 10-15 minutes until firm enough to shape with your hands.
5. Form the truffles: scoop out tablespoon-sized portions and roll them into small balls using your palms.
6. Coat the truffles: roll each truffle in your chosen topping—cacao powder, cacao nibs, crushed nuts, desiccated coconut or freeze-dried raspberries.
7. Set in the fridge: arrange the coated truffles on a plate or tray lined with baking paper. Refrigerate for at least one hour to set before serving.
8. Enjoy! Serve straight from the fridge, as these truffles will soften at room temperature (especially in warmer climates).

How to store your vegan truffles

You can store these truffles in the fridge or freezer.

• Fridge: store in an airtight container for up to a week.
• Freezer: keep them in an airtight container for up to a month and thaw in the fridge before serving.

Have you tried these truffles?

I’d love to hear how your truffles turned out. Let me know in the comments if you tried this recipe and how you customised them with your favourite flavours or coatings.

If you are looking for more chocolatey, dairy-free desserts made with cacao, you might also enjoy my recipes for chocolate avocado mousse or dark chocolate made with coconut oil and cacao butter. They’re just as indulgent—and easy to make!

Nutrition Analysis

Here’s a nutrition comparison between these dairy-free truffles and traditionally prepared truffles made with dark chocolate and cream (analysis conducted using FoodWorks software).