Vegan Chocolate truffles

These vegan cacao truffles are rich, smooth, and naturally sweetened — the perfect little treat for gifting, entertaining, or keeping in the fridge for when you want something chocolatey without going overboard. They’re made with simple, whole ingredients, come together easily, and can be coated in whatever texture you love: crunchy pistachios, cacao buckinis, or a mix for a beautiful platter.

This batch makes around 24 truffles, depending on size.

Ingredients

Truffle Base

• 150 g vegan chocolate, finely chopped

• 150 ml unsweetened almond milk

• 1 tbsp maple syrup

• 1–2 tbsp peanut butter (smooth or crunchy — your preference)

• 1 tsp vanilla extract

Coating Options

• 1 cup finely chopped pistachios

• Cacao buckinis, for rolling

• Optional: extra cacao powder, shredded coconut, or crushed freeze-dried berries

Method

1. Melt the chocolate
   Warm the almond milk in a small saucepan until steaming (just before boiling) OR in a microwave. Add your finely chopped vegan chocolate to the warm milk. Let it sit for 1–2 minutes before stirring until smooth and glossy.

2. Flavour + enrich
   Stir in the maple syrup, vanilla extract and peanut butter. Start with 1 tbsp peanut butter — add the second tablespoon only if you prefer a softer truffle.

3. Chill
   Cover the bowl and refrigerate for at least 4–6 hours, ideally overnight. Vegan ganache sets more softly than dairy-based truffles, so don’t skip this step.

4. Roll the truffles
   Once firm, use a teaspoon or melon baller to scoop small portions and roll them between your palms to form balls.

5. Coat
   Roll each truffle in your chosen coating — pistachios for crunch, buckinis for a cacao hit, or a mix for texture and colour.

6. Store
   Keep the truffles in an airtight container in the fridge for up to a week, or freeze for longer storage.

Notes for Perfect Texture

• Milk adjustment: 150 ml almond milk gives you a firmer, more classic truffle consistency. A higher amount (like 180 ml) will create a softer, more squidgy texture.

• Setting time: Vegan chocolate and plant milk create a softer ganache, so chilling is essential. Overnight is ideal for clean rolling.

• Peanut butter: More peanut butter = softer truffles. If you like them firmer, stick to 1 tbsp.

• Chocolate quality: A higher cocoa percentage helps them set firmly. Sweeter vegan chocolates will give a softer set.

• Coating ideas: Pistachios add colour and crunch, buckinis give a little bite, and cacao powder or freeze-dried berries offer a pretty contrast on a platter.

Mindful Moment

Before you enjoy your truffles, take a brief pause. Notice the aroma of the chocolate, the texture of the coating, and the care that went into making them. Let your first bite be slow and intentional — savour the richness, the sweetness, the contrast in textures.

This small moment of presence is a reminder that food isn’t just fuel; it’s an opportunity to reconnect with your senses, appreciate the process, and nourish yourself in a way that feels grounding and joyful.